Gluten-Free Chocolate Bundt Cake

I am a sucker for chocolate.  If I had government secrets, offer me some chocolate and I’d talk!  Anytime I find a GF recipe that does chocolate right, I share it.  I make lots of it.  I am happy.

Here is a recipe for GF chocolate Bundt cake.  It’s devilishly delicious and moist.  It does the trick; it satisfies my chocolate fix in a BIG way!

Make a cake today to share with your family.  Or keep it to yourself!  Either way, indulge!

Pre-heat oven at 350°

Grease a 10” Bundt cake pan (use a vegetable oil with light taste) and sprinkle pan with sweet rice flour

Ingredients:

1 1/4 cups hot coffee (Probably best to use decaf if you’re serving kids)
1 cup unsweetened cocoa powder
150 grams teff flour
100 grams sweet rice flour
100 grams potato starch
1 1/4 teaspoons salt
2 1/2 teaspoons baking soda
2 cups sugar (we use organic cane sugar here)
3 large eggs, at room temperature
1 1/4 cups sour cream
1 1/4 cup vegetable oil (I used Olive Oil)

Directions:

Combine all dry ingredients and set aside

Whisk the hot coffee and cocoa powder until all lumps are gone and set aside

Whisk the sugar and eggs until well blended; add sour cream and stir well

Combine the dry egg mixture until there is no trace of flour visible; don’t be afraid if it takes all your upper body strength!

Add the coffee-cocoa mixture and stir until your batter is smooth and one color

Pour batter into the pan

Bake the cake for 45 to 60 minutes.  You’ll know it’s done when you insert a toothpick in the middle of the cake and it comes out clean.  Let cool for 20 minutes.  Top with your favorite GF icing, chocolate sauce or fruit.

Happy Eating!

 

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