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Easy Gluten-Free Chocolate Bundt Cake!

Easy Gluten-Free Chocolate Bundt Cake

This easy-to-make chocolate bundt cake bakes up moist and dense. It's perfect for parties or "just because." The recipe is dairy-free. If you want to make a dairy-free chocolate glaze, use dairy-free chocolate chips and full fat coconut milk. It makes a wonderful glaze!
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Author Elizabeth Barbone GlutenFreeBaking.com

Ingredients

  • For the Cake
  • nonstick cooking spray
  • 1 1/2 cups granulated sugar (10 1/2 ounces; 297 grams)
  • 1 cup finely ground white rice flour (4 ounces; 113 grams)
  • 3/4 cup cocoa powder, natural or Dutch process (3 ounces; 85 grams)
  • 1/2 cup sweet rice flour (2 ounces; 57 grams)
  • 1/4 cup tapioca starch (1 ounce; 28 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups strong black coffee, cooled (12 ounces; 340 grams)
  • 1/2 cup vegetable oil (3 1/2 ounces; 100 grams)
  • 2 large eggs, whisked (about 4 ounces; 100 grams, out of shell)

For the Chocolate Glaze

  • 6 tablespoons heavy cream or full fat coconut milk
  • 3/4 cup dark chocolate chips (4 1/2 ounces; 127 grams)
  • 1 teaspoon vanilla extract

For the Orange Glaze

  • 1 1/3 cups powdered sugar, sifted (5 1/3 ounces; 150 grams)
  • 2 1/2 tablespoons water (1 1/4 ounces; 35 grams)
  • 2 teaspoons vanilla extract or 1 teaspoon orange oil or lemon oil see note above

Instructions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray.
  2. 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.
  3. 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.)
  4. 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.
  5. For the 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. Stir in vanilla extract. Pour chocolate glaze evenly over cake. Allow to set for 15 minutes before serving.

  6. For the Orange 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.