Gluten Free Chocolate Bundt Cake

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Gluten Free Bundt CakeIngredients:
1 3/4 cups Sugar & Spice Market All Purpose Gluten Free Flour
3/4 cups dutch process cocoa powder, plus more for dusting
2 cups sugar
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
1 cup milk*
1 cup freshly brewed strong black coffee
1/2 cup butter*
2 eggs
1 tsp vanilla

Directions:
Preheat oven to 350°F.  Butter a bundt pan and dust the inside with cocoa powder.  Sift together sugar, flour, cocoa powder, salt, baking powder, and baking soda in a bowl, set aside. In mixer on low speed add the milk, coffee, vegetable oil, vanilla, and eggs one at a time, mix until everything is incorporated.  On low speed, slowly add in the dry ingredients.  Once all of the flour mixture is added, mix the batter for a full 4 minutes on medium speed.  Pour batter into the prepared bundt pan and bake for 45 minutes, or until a cake tester comes out clean.  Allow to cool to room temperature on a wire rack.  Dust with powdered sugar and serve.

*Dairy Free Tip:  Use vegetable shortening or coconut oil as a replacement for the butter, and almond milk, or soy milk as a replacement for the milk

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2 comments on “Gluten Free Chocolate Bundt Cake
  1. I have tweeted and pinned this recipe! Wow, its making my mouth water! Thanks for linking up!

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