Most often, amazing cakes will require too much time and effort! Luckily, there’s a way of making delicious cake without much work, it’s called a bundt cake! This Gluten-Free Chocolate Bundt Cake recipe is perfect for any baking novices, as you simply add all the ingredients together in a bowl, mix it, pour it in a tin, bake and you are done!
The traditional bundt cake recipe comes from Germany and I remember my grandmother making something similar every Sunday or for special occasions. I think her version was part vanilla and part chocolate flavoured batter swirled together, with pretty spectacular marbling effect.
Unlike the traditional recipe, this version is gluten free, which a great twist on the basic recipe. Once your Gluten-Free Chocolate Bundt Cake is baked, you can also decorate it with chocolate or caramel sauce and topped it with pistachios, almonds or other nuts.
This gluten free chocolate bundt cake makes a brilliant afternoon cake (and if you don’t tell anyone, we used to eat it for breakfast!!!)
Gluten-Free Chocolate Bundt Cake
The traditional bundt cake recipe comes from Germany and I remember my grandmother making something similar every Sunday or for special occassions. I think her version was part vanilla and part chocolate flavoured batter swirled together, with pretty spectacular marbling effect.
- nonstick cooking spray
- 1 and 3/4 cups granulated sugar
- 1 cup white rice flour
- 3/4 cup cocoa powder
- 1/2 cup sweet rice flour
- 1/4 cup tapioca starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1 and 1/2 cups strong black coffee (cooled)
- 1/2 cup vegetable oil
- 2 large eggs (whisked)
- 1 tsp vanilla extract
For the Chocolate Glaze
- 6 tbsp heavy cream or full fat coconut milk
- 3/4 cup dark chocolate chips
For the Confectionery Glaze
- 1 and 1/3 cups powdered sugar (sifted)
- 2 and 1/2 tbsp water
- 2 tsp vanilla extract (or 1 teaspoon orange oil or lemon oil )
- Adjust oven rack to middle position and preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray.
- In large bowl, whisk together granulated sugar, white rice flour, cocoa powder, sweet rice flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum. Add coffee, vegetable oil, eggs, and vanilla extract. Whisk until batter is smooth. Pour batter into prepared pan.
- Bake until a cake tester comes out with a few damp crumbs clinging to it, about 55 minutes (If you tap the top of the cake, it should feel firm.)
- Allow cake to cool in the pan for five minutes and then turn cake out onto a wire rack to cool. (The easiest way to do this is to place a small wire rack upside down on to the cake pan. Carefully invert the cake and the wire rack. Slowly lift the cake pan off the cake. Ice as desired with chocolate glaze or confectionary glaze.
For Chocolate Glaze
- Set cooled cake on a plate. On top of a double boiler, combine heavy cream and chocolate. Heat, stirring frequently, until melted. Allow to cool for two minutes. Pour chocolate glaze evenly over cake. Allow to set for 15 minutes before serving.
For Confectionery Glaze
- Set cooled cake on a plate. In a small bowl, combine powdered sugar, water, and vanilla extract. Stir with a fork until smooth. Icing should be thick but pourable; if the icing is too thick, add a little more water. Pour icing evenly over the cake and allow to set for 15 minutes before serving.