With a wonderfully moist crumb, this gluten-free chocolate bundt cake feels at home on a birthday party table or simply sitting on the counter for guests. The recipes doesn’t use any dairy; so it’s ideal for those who follow a gluten-free and dairy-free diet.
Gluten-Free Chocolate Bundt Cake: To Ice or Not To Ice?
Beautiful cakes often require a big investment in time and effort. Thankfully, there’s an alternative for those occasions when you want a pretty cake but don’t have the time to make one: a bundt cake. There’s a ton of REALLY pretty bundt pan shapes available, from swirls to roses, the pan takes care of the decorating for you. As much as I love those pan, I still use the pan my mom gave me. It’s the traditional bundt pan shape and I think it’s lovely.
Almost as lovely as the method for this cake. It’s a, um, “dump cake.” (Let me apologize for using the word “dump” in a baking post.) The method for this cake couldn’t be any easier—you
dump drop all the ingredients into one bowl, whisk, bake, and you’re done.
For this cake, I wanted to make something deeply chocolaty. So I relied on an old baker’s trick: I boosted the chocolate flavor, not by adding more chocolate, but by using coffee as my liquid. You’d think coffee combined with the chocolate would make the cake taste like mocha. It doesn’t. It tastes simply of chocolate. Of course, if you don’t like coffee or are allergic to it, you can replace it with milk or a dairy-free milk replacement.
The resulting cake turned out so chocolaty and moist it almost begged to be served with a hot cup of coffee. Since it’s a bundt cake, you don’t need to do anything to finish it. The pan takes care of the decor for you. Still want to ice it? I’m not going to stop you! If you feel like it, gild that lily. Or, you know, glaze that cake!
Two icings work really well. For something rich, finish the cake with a chocolate ganache—if you’re dairy-free, use full-fat coconut milk instead of heavy cream. If you want something a little lighter, whip up a quick confectionery glaze of powdered sugar and water. To flavor the icing, add a little vanilla extract or a little lemon- or orange-oil (I’m partial to the citrus oil myself).
Whether you ice this cake or not, you’ll be rewarded for your (very little) work with a classic chocolate cake that’s as easy to eat as it is to make!
- For the Cake
- nonstick cooking spray
- 12 ounces/ 340 grams (1 1/2 cups) granulated sugar
- 4 ounces/ 113 grams (1 cup) white rice flour
- 3 ounces/ 85 grams (3/4 cup) cocoa powder
- 2 ounces/ 57 grams (1/2 cup) sweet rice flour
- 1 ounce/ 28 grams (1/4 cup) tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 12 ounces/ 340 grams (1 1/2 cups) strong black coffee, cooled
- 3 1/2 ounces/ 100 grams (1/2 cup) vegetable oil
- 2 large eggs, whisked 4 ounces/113 grams, out of shell)
- 1 teaspoon vanilla extract
- For the Chocolate Glaze
- 6 tablespoons heavy cream or full fat coconut milk
- 4 1/2 ounces/ 127 grams (3/4 cup) dark chocolate chips
- For the Confectionery Glaze
- 5 1/3 ounces/ 150 grams (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.