Gluten Free Chocolate Chip Bundt Cake

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Gluten Free Chocolate Chip Bundt Cake1 ¾ Cup Gluten Free Flour (I prefer Bob’s Red Mill 1 to 1)
¾ Cup Cocoa Powder
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
2 Cups Granulated Sugar
1 Cup Buttermilk
½ Cup Vegetable Oil
2 Large Eggs
2 tsp Vanilla Extract
1 Cup Hot Coffee
1 Cup Semi Sweet Chocolate Chips

Chocolate Ganache Glaze
1 Cup Heavy Cream
2 Cup Semi Sweet Chocolate Chips

Chocolate Sprinkles
Chocolate Chips


Bake the Bundt Cake:
Preheat oven to 350 degrees F and prepare a 10” bundt pan with non stick spray
In a medium bowl combine the flour, cocoa powder, baking soda, baking powder and salt; set aside
In a mixing bowl with paddle attachment; mix the granulated sugar, buttermilk and vegetable oil until combined
Add in the eggs and vanilla extract
With the mixer on low speed, add in the dry ingredients and mix until incorporated
Scrape down the sides and bottoms of the bowl to get any ingredients that are stuck
While the mixer is on low, slowly pour the hot coffee; mix until all ingredients are combined (this batter will be liquidy)
Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until a cake tester comes out clean
Remove the bundt pan from the oven and allow it to cool for 10 minutes before flipping it over to remove the cake
Once the bundt cake has cooled, flip the pan over onto a serving plate and allow the cake to release from the pan slowly
While the Gluten Free Chocolate Chip Bundt Cake is cooling prepare the chocolate ganache

Chocolate Ganache Glaze:
In small saucepan over medium heat bring the heavy cream to a simmer
Once there are bubbles around the edge of the pan, turn the heat off
Pour the chocolate chips into the heavy cream
Allow the chocolate to sit for 3-4 minutes before whisking
Whisk the chocolate ganache until smooth and shiny
Immediately drizzle the top of the bundt cake with the chocolate ganache glaze
Garnish with chocolate sprinkles and chocolate chips and allow the ganache to cool on the cake before serving