Easy to Love GF Chocolate Bundt Cake
HAPPY BIRTHDAY MR. PRESIDENT
Totally not my fault that Valentine’s Day and President’s Day fall into the same weekend. It’s not my fault that I feel perfectly compelled to make and post another round of chocolate cake either 🙂
But wait, this time, it’s gluten free. It’s still as easy to make as the Cindy’s Mom Texas Sheet Cake I posted the other day, or Dutch Cocoa Brownies with Walnuts I made at the end of summer last year. Believe me friends, even though it’s gluten free, it’s still totally as moist as the other sweets I mentioned. How, you ask? Because we’re using greek yogurt! The espresso incorporated in this recipe also helps intensify the chocolate taste. And the chocolate ‘glaze’ on top of the already super chocolatey cake, … oh-my-gosh!
So, hey what are you guys doing this Valentine’s / President’s Day weekend? Anything eventful? Tell you what, I’m just excited to have a long weekend. Having Nate around more is always a bonus. For some people this may sound strange. “Do you really like to have your teenage son or daughter around more, really?” Our answer to that is “Yes, we actually really do like our kid. He’s great!” Believe me, we feel very blessed.
Since it’s sort of a low-key weekend for us; (besides having some volunteer work with our church / school community that I feel very passionately about – and dinner with some new friends) – our 3-day weekend would also be filled with dollar DVD rental movies. So, spending time with friends, check. Giving back to our beloved community and filling our hearts with true joy, check. Cheap movies, check. What’s missing? MY big family. My mom, my brother and his highly-gifted family, my sister and her fun-loving, wonderful family. How I miss them all! How we share honest, warm, ‘out-in-the-open’ conversations, when we’re together. But, they’re so far away. Half a world away! We can’t just see them anytime we want. It always involves so many cities for the plane to land on and refuel, 24 total in-flight hours and massive jet lag!
Hey sorry for my rambling, guys. I need some sweetness to ‘fill’ this hole in my heart. The room that hasn’t seen my somewhat quirky, massively OCD-ed, closely bonded family, for over a year! So, let’s get positive here. What better way to eat your “roller coaster” emotions – (& at the same time celebrate a retail shop-invented holiday AND President’s day) – more than chocolate? Remember that saying? “Chocolate Does Not Ask Silly Questions, Chocolate Understands”.
So, here it is guys. Easy to Love Gluten Free Chocolate Bundt Cake, drizzled in its blissful chocolate glaze.
- For Chocolate Cake
- 2 shots of espresso (yielding about ¼ cup)
- ½ cup filtered water
- ½ cup coconut oil
- 1¾ cups granulated sugar
- ½ cup Greek yogurt
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup white rice flour
- ½ cup sweet rice flour
- ¾ cup Dutch-process cocoa powder
- ¼ cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon xanthan gum
- For Chocolate Glaze
- ½ cup canned unsweetened coconut milk
- ¾ cup organic bittersweet dark baking wafers
- 2 tablespoons confectioners sugar
- Preheat oven to 350°F. Coat a 12-cup Bundt cake pan with cooking spray. Set aside.
- Prepare your wet ingredients. In a large size bowl, mix together espresso, water, oil, sugar, yogurt, eggs and vanilla extract. Set aside.
- Get your dry ingredients together. In a medium size bowl, whisk together rice flours, cocoa powder, tapioca flour, baking powder, baking soda, salt, and xanthan gum. Add dry ingredients into the espresso mixture, and mix until well combined. Pour batter into the prepared pan.
- Bake for 45-50 minutes or until a cake tester comes out clean. Remove from the oven and allow to cool on a wire rack.
- While the cake is cooling, prepare your chocolate glaze. Using a double boiler, add coconut milk and chocolate wafers. Stirring until chocolate is melted and mixture is well combined and add confectioners sugar until mixture is smooth and glossy. Allow to cool for a couple of minutes.
- Invert the cake on the wire cake, and place a large plate or cutting board underneath. Pour glaze over cake. Give it about 10-15 minutes to set, then serve.
