This chocolate bundt cake follows the inelegantly named "dump cake" method. You dump all the ingredients into one bowl, whisk, and you're done. Be sure to whisk the dry ingredients together before adding the coffee, oil, and eggs. This prevents clumping of the xanthan gum and tapioca starch. An optional chocolate or confectionary glaze finishes it off.
Why This Recipe Works:
- Vegetable oil makes for a moist cake.
- Coffee boosts the flavor of the chocolate without adding a mocha flavor.
- The dry ingredients, white rice flour, sweet rice flour, and tapioca starch, don't compete with the the chocolate and aren't gritty, a common problem in some gluten-free baked goods.
Note: The orange oil and lemon oil may be replaced with orange juiceor lemon juice. Omit the water and replace with an equal amount of fresh juice.
Easy Gluten-Free Chocolate Bundt Cake
About This Recipe
|Active time:||25 minutes|
|Total time:||about 90 minutes|
|Special equipment:||12-Cup Bundt Cake Pan|
|This recipe appears in:||Simplify Dessert With This Easy Gluten-Free Chocolate Bundt Cake|
- nonstick cooking spray
- 1 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 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/2 cups strong black coffee, cooled
- 1/2 cup vegetable oil
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 6 tablespoons heavy craem or full fat coconut milk
- 3/4 cup dark chocolate chips
- For the Confectionery Glaze:
- 1 1/3 cups powdered sugar, sifted
- 2 1/2 tablespoons water
- 2 teaspoons vanilla extract or 1 teaspoon orange oil or lemon oil (see note above)
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.