This Chocolate Peanut Butter Pretzel Ice-Cream Cake is gluten-free, and packed with the best dessert flavor combination ever!This post contains Amazon affiliate links for your convenience at no additional cost to you.
Could there be anything sweeter than my husband being 100% gluten-free solely to support our 7-year-old son with Celiac Disease?
It’s been over two years since our son was diagnosed, and it’s been exactly that long since my husband has been gluten-free. He even brings his own gluten-free beer to restaurants.
In the dessert world, my husband has always loved bundt cakes. I’ve tried to explain that for the most part, the chocolate cake I make in the bundt pan is simply another shape than that which I make in the round pan.
Like fusilli instead of linguini. No matter what, he insists that a bundt shape tastes better.
He also loves Ben & Jerry’s Chubby Hubby ice-cream (vanilla swirled with fudge and full of pretzel nuggets covered in chocolate and filled with peanut butter).
The pretzels in this flavor of ice cream have gluten, so my husband hasn’t touched it since our son’s diagnosis.So what do I do for his birthday? Well . . . . what I do is make a gluten-free, chocolate bundt cake, layered with vanilla bean ice-cream and homemade, chocolate-peanut butter gluten-free pretzels.
This is probably the most ridiculous cake I’ve ever made! And by ridiculous, I mean labor a labor of love. And I’ve gotta say, I nailed it! Delicious!
It is totally doable, though. You can make this! And enjoy it with family and friends!
Below I’ve made a timeline for you to follow, and I’ve broken the directions into specific steps. You absolutely can make this creation bit by bit, over a few days.
Or spend a glorious weekend day in kitchen with some great music and a latte (or a glass of wine)!
Invite some friends over to dip the pretzels with you, and then enjoy every last bite of this crazy, over-the-top Gluten-Free Chocolate Peanut Butter Pretzel Ice-Cream Cake!
Up to 3 days ahead: make and bake the cake
Up to 2 days ahead: make the chocolate-peanut butter-dipped pretzels for the filling
Up to 1 day ahead: layer and glaze cake
This Chocolate Peanut Butter Pretzel Ice-Cream Cake is gluten-free, and packed with the best dessert flavor combination ever!
*This cake is labor intensive and worth it.
*Please read through the recipe, including the notes at the bottom before you begin!
- 1 cup water
- 1 tablespoon instant espresso powder (I like Medaglia D'Oro)
- 1/4 cup plus 1 tablespoon unsalted butter, melted
- 1 1/3 cup coconut flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups plus 2 tablespoons granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon salt
Place the espresso powder in a glass bowl or pitcher and bring the water to a boil. Pour the boiling water over the espresso, mix and set aside to cool completely.
Preheat the oven to 350 degrees F, adjust a rack to the center of the oven, and brush a 10 1/2-inch bundt pan with 1 tablespoon of melted the butter. Set aside.
Sift the coconut flour, cocoa powder, baking soda, and baking powder into a large mixing bowl. In another large bowl, use an electric mixer, on a low speed, to blend the sugar with eggs, buttermilk, cooled espresso, vanilla, and salt.
Gradually mix the wet mixture into the dry. Then fold in the remaining 1/4 cup of melted butter.
Immediately pour batter into the bundt pan and bake in the preheated oven just until the cake has solidified, about 35 minutes. Let the cake cool 100% before you try to layer it. The cake should be inverted onto a large, flat plate to cool.
Line a baking sheet with parchment paper. Holding the tip of the pretzels, dip them, one by one into the softened peanut butter, placing them on the parchment-lined baking sheets as you go. Place them in the freezer for at least 20 minutes.
Line another baking sheet (or two) with parchment paper. Directly out of the freezer, dip each peanut butter-dipped pretzel into the melted chocolate, placing them on the parchment-lined baking sheet(s) as you go. Place them in the refrigerator until you're ready to layer the cake.
First you must line your bundt pan with plastic wrap. You will need a couple of sheets and it should hang over the sides. It's fine it's it's not flat and nicely layed out -- it just should evenly cover the entire surface of the pan.
Now use a large serrated knife to cut the bundt cake, horizontally into 3 layers. Use the largest metal, flat-bottomed spatula you have, to carefully lift the top layer and put it back in the bundt pan, directly on top of the plastic wrap. (Don't worry if it breaks a little -- it's fine to piece it together.)
Soften the ice-cream in the microwave for about 15 seconds -- just enough time to soften, but not melt it.
Evenly spread 1 1/2 cups of the ice-cream on the surface of the top layer of cake in the bundt pan. Then in an even layer, place about 1/3 of the dipped pretzles on the ice-cream. Next, evenly spread another 1 1/2 cups of the ice-cream over the pretzels. Place in the freezer for at least 15 minutes. Top the ice-cream with the middle layer of cake. (Again, no worries if it breaks!) Repeat the layering process with the remaining 3 cups of ice-cream and another 1/3 of the pretzels. Gently place the bottom layer of cake on top, pressing the entire cake into the the pan. Fold the plastic wrap over the bottom and place the cake in the freezer for at least an hour.
Remove the cake from the freezer and place a piece of cardboard slightly bigger than the diameter of the cake, on top. Cut out a circle the size of the center "hole" of the pan. Then invert the cake onto the cardboard and use an exacto blade to cut any excess from around the edges.
Place the layered cake, on it's base, on a wire rack on a baking sheet. Use a small pitcher to evenly pour the ganache all over the cake. It will run down the center and all over the sides. Keep pouring it, slowly, all over, until the cake is covered.
Use the remaining 1/3 of the dipped pretzels to decorate the cake. Place them however you'd like on the sides and top of the cake, while the ganache is still wet. Place the cake in the freezer as son as you finish!
This cake should be served frozen. Remove it from the freezer 10 minutes before serving, so it's easier to cut.
Make sure your baking sheets fit in your freezer before you begin making the pretzels. If they are too wide, you large plates, or even a baking pan.
*If you don't need your cake to be gluten free, you can save a lot of time by using Chubby Hubby, Ben & Jerry's ice cream. This way, you'll skip all of the steps with the pretzels.