• Kishan Desai

Gluten Free Chocolate Bundt Cake



I came across this recipe on instagram, originally created by Chelsey of @Chelsweets. I was asked to make a gluten free cake for a birthday celebration and found that Chelseys recipe was amazing! I have altered a few things to my personal preference.



Ingredients:


For Cake:

  • 2 cups of Gluten Free Flour (I used King Arthur Gluten Free Baking Flour)

  • 2 cups sugar

  • 3/4 cup sifted unsweetened cocoa powder

  • 2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1 tsp salt

  • 1 tsp instant coffee

  • 1 cup buttermilk

  • 1 cup hot water

  • 1 tsp vinegar

  • 1/2 cup vegetable oil

  • 2 eggs, room temperature

  • 2 tsp vanilla extract

For Frosting:

  • 8 ounces of Cream Cheese (Make sure its in block form and not cream cheese spread)

  • 3/4 cup of Unsalted Butter that is room temperature

  • 3 cups of Powdered Sugar

  • 2/3 cup of Unsweetened Cocoa Powder

  • 1 Tsp of Vanilla Extract

  • 1 Tbs of Heavy Cream or Milk

  • Pinch of Salt

Method


I used my Kitchen Aid mixer for this and it made life so much easier. I highly recommend using a stand or hand mixer for this recipe. There isn't any gluten in the flour so we want to spend a good amount of time mixing the batter so that its nice and fluffy when we bake it.


Start off by preheating your oven to 350 degrees. Go ahead and butter a bundt pan and set it to the side. In a large bowl, go ahead and combine all your dry ingredients (gluten free flour, sugar, sifted cocoa powder, baking soda, baking powder, salt, and instant coffee). Thoroughly whisk everything together and set it to the side.


In your stand mixer, whisk your water, buttermilk, vinegar, oil, and vanilla extract on medium speed. Once your water as cooled a bit, go ahead and add in your eggs and continue whisking. Then turn down your mixer to low and slowly spoon in your dry ingredients. Once your mixture is combined, turn your mixture on medium-high and mix your batter for at least 5-8 min. You may have to scrape the sides of your bowl down a few times.


Once your batter is ready, cover it with plastic wrap and let it sit for 30 min. This step allows your gluten free flour to really absorb all the moisture from the wet ingredients, giving you a moist and delicious cake.


After 30 min are up, pour your batter into your bundt pan and bake it for 40-45 min. Try your best to not open the oven. Your cake will definitly crack on top if you open the oven. Once 40-45 min are up, your cake should be done but will need to set. Take it out the oven and let it set for about 30-40 min before you take it out on a cooling rack and let it cool completely.


In the meantime, make your cream cheese frosting. I like to make my frosting in my stand mixer. Using the whisk attachment, beat your cream cheese on high for about 1 min. Slowly add in your butter which should be room temperature. Once your butter and cream cheese are thoroughly combined, add the remaining ingredients and mix on medium speed until everything has become airy and combined.


I would recommend filling your pipping bag up with frosting and then chilling it for about 30 min. This will make it easier to frost your cake. I like to do big stripes down my cake. Once your cake and frosting are ready, its as simple as pipping your frosting on your cake and you are ready to eat!

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I want to personally thank everyone who has supported me on this journey. Your donations allow me to pursue my passion in a time when hope can easily be lost.  I am hoping to attend culinary school in the near future and fulfill my God give passion, that is cooking. I am providing home cooked meals to anyone in the Orange County area who may need food due to Covid-19, completely free. If you enjoy my recipes and want to show me some love, please click the donate button.
-Kishan Desai

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