Easy Gluten Free Chocolate Bundt Cake Recipes

THE BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9", x 13" pan with nonstick cooking spray OR line 24 standard cups with paper liners.
• Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
• Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan OR fill muffin cups about ⅔ full.
• Bake until a cake tester inserted into the center of the cakes comes out clean.For 8-inch round cakes: about 30 minutes.For 9x13-inch pan: about 40 minutes.For cupcakes: about 22 minutes.
• Allow cakes to cool in the pan for 10 minutes. Remove cake from the pan and place on a wire rack to cool.
• When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
• Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high. Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk.

EASY GLUTEN-FREE CHOCOLATE BUNDT CAKE

Steps:

• 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 the 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. Stir in vanilla extract. Pour chocolate glaze evenly over cake. Allow to set for 15 minutes before serving.
• For the Orange 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.