Gluten-Free Chocolate Bundt Cake

Soft and so moist! This Gluten-Free Chocolate cake is perfect for a Valentine's celebration. It is made with natural ingredients paired with a deliciously sweet cream cheese frosting.

The inspiration...

Gluten-Free Chocolate Cake with cream cheese frosting is exactly what I needed to celebrate Valentine's day. Anything with chocolate is what I want as a Valentine's day gift. Gluten-free cakes are challenging to make because many alternative flours absorb a lot of liquid and it can dry out the cake. It is all about finding the perfect balance between dry ingredients and wet ingredients. I found that perfect balance between coconut flour, sour cream, and milk. The sour cream makes the cake come out so soft and super moist. This cake tastes so good you would not be able to tell that it is gluten-free.

A Gluten-Free Cake that tastes DELICIOUS...

When I started baking gluten-free desserts, I did not think it was possible to make a cake taste this good. After many experiments, I learned that you can make a gluten-free cake taste just as good as a regular cake. It is all about the balance of flavor and texture. For this cake, I used coconut flour because it is mild in flavor so you can't tell that it is baked into this cake. You need a lot less flour in this cake because coconut flour absorbs a lot of liquid quickly and can easily dry out a cake. There needs to be a good balance between the sour cream and flour to ensure the cake comes out tasting amazing! This cake is light, fluffy, with a light flavor of chocolate. It has the perfect balance of flavors. The cream cheese frosting is a nice balance with the lightness of the cake.

A few tips...

• Don't overbake - once the cake rises in the oven and the top becomes golden brown on top it is ready to take out of the oven. You don't want to overbake the cake because it will dry out. Keep a close eye on the cake as it is baking.

• Removing the cake from the pan - it can be challenging to remove a cake from a cake pan. It is important to grease the bundt cake thoroughly before adding to the batter. When the cake has cooled down, use a knife to gently pull the cake away from the edges, then flip the cake onto a plate and gently tap. The cake should come out smooth. You might have to give it a few taps before it pops out.

• Icing the cake - make sure the cake is cooled completely before icing so that the icing does not melt on top of the cake. I let the cake cool for about 20 minutes before icing.

• Decorations - It is always fun to decorate cake and I wanted this cake to look festive so I added pink sprinkles. Any fun topping will go great with this cake!

• Storage - this cake will last for 4 days stored in the fridge in an air-tight container.

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Gluten-Free Chocolate Bundt Cake

Serving size: 10-12

Total Time: 1 hour and 10 mins

• 1 cup sour cream

• 1/2 cup almond milk

• 2 tablespoons apple cider vinegar

• 1/3 cup vegetable oil

• 3 eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups granulated sugar

• 3/4 cup coconut flour

• 1/4 + 1/8 cup cornstarch

• 4 tablespoons cocoa powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

Icing:

• 2/3 cup granulated sugar

• 1 teaspoon cornstarch

• 8 ounces cream cheese

• 1-4 tablespoon almond milk

Step 1: Preheat the oven to 350 degrees. Grease a bundt cake with oil or butter.

Step 2: In a large mixing bowl, whisk together the sour cream, milk, apple cider vinegar, oil, vanilla extract, and eggs until smooth.

Step 3: Fold in the cornstarch, coconut flour, cocoa powder, baking soda, and salt. Mix until the mixture is smooth and glossy.

Step 4: Pour batter into the bundt pan and bake for 35-45 minutes. The cake will be ready when a fork comes out clean and the top is nice and brown. Remove from the oven and let the cake cool completely before icing.

Step 5: While the cake is baking, prepare the icing. In a bowl, whisk together with an electric mixer the sugar, cornstarch, cream cheese until smooth. Slowly add 1 tablespoon at a time the almond milk until the icing forms. I like the mixture to be smooth and fluffy.

Step 6: Once the cake is cooled completely, pour the icing on top of the cake and top with fun sprinkles. Slice and enjoy!

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