Chocolate Gluten Free Bundt Cake
This decadent gluten-free bundt cake is rich in chocolate flavor, easy to make, and perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose gluten-free flour blend
- 3/4 teaspoon xanthan gum omit if your blend contains it
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsweetened cocoa powder
Wet Ingredients
- 12 tablespoons unsalted butter at room temperature
- 1 3/4 cups granulated sugar
- 3 pieces eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup hot water when it’s just about to boil
- 4 ounces semisweet or dark baking chocolate in disks or coarsely chopped, melted
- 1 cup milk at room temperature
- 4 ounces semisweet or dark baking chocolate in disks or coarsely chopped
- 1/2 cup heavy whipping cream plus more at room temperature, as necessary
Instructions
Make the Cake
- Preheat your oven and prepare your bundt pan.
- Mix the dry ingredients first, then add the wet ones and combine well.
- Pour into the prepared pan and bake till that heavenly aroma fills your kitchen.
Make the Glaze
- Melt the chocolate and cream together until smooth and luscious.
- Drizzle over the cooled cake for that extra wow factor.
Notes
Make sure your eggs and milk are at room temp for a fluffier texture. Give your pan a chill in the fridge for 15 minutes before adding the batter for easier release.