Gluten-Free Chocolate Bundt Cake with Chocolate Glaze
Nearly guiltless chocolate cake? Yes, please! This one relies on dates and maple syrup to sweeten the ultra-chocolaty batter and a modest amount of good quality bittersweet chocolate for its luscious chocolate glaze for a guilt free gluten free chocolate cake.
Gluten-Free Chocolate Bundt Cake with Chocolate Glaze
MAKES 1 (9-1/2-INCH) BUNDT CAKE
Ingredients
- 1/2 cup plus 1 tablespoon unsalted butter, at room temperature, plus more for greasing
- 2/3 cup unsweetened cocoa powder, plus more for dusting
- 2/3 cup pitted medjool dates
- 1 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup white rice flour
- 1 tablespoon plus 1 teaspoon potato starch
- 2 teaspoons tapioca flour
- 1/3 cup sorghum flour
- 1 teaspoon baking powder
- Pinch of sea salt or kosher salt
- 1/2 cup good-quality bittersweet chocolate
- 2 tablespoons walnuts, roasted and chopped
Instructions
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Preheat the oven to 350°F. Generously grease a 9-1/2-inch bundt pan with butter. Dust with cocoa powder.
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In a food processor, whirl the dates with the maple syrup until as smooth as possible. Add the vanilla, eggs, and the 1/2 cup butter and whirl to combine.
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In a bowl, sift together the rice flour, potato starch, tapioca flour, sorghum flour, cocoa powder, baking powder, and salt. Whisk well to incorporate and add to the date mixture. Whirl to combine.
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Pour the batter into the prepared bundt pan, filling no more than two-thirds up the side of the pan. Do not overfill the pan. Use any extra cake batter for muffins. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then turn it over onto a cake plate.
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In a small pot over medium heat, melt the bittersweet chocolate with 1 tablespoon water and the remaining 1 tablespoon butter, stirring until smooth. Let cool to thicken slightly, then drizzle over the cake. Sprinkle with walnuts, let the glaze harden, then serve.
Photography Dane Tashima
3 Comments on “Gluten-Free Chocolate Bundt Cake with Chocolate Glaze”
Would love to try this recipe but I would like to use my own gluten-free flour (I use Jules) how many cups of gluten-free should I use for this recipe thank you ys
Hi! I got your email. Did you get my response? Different flours always produce varying results, but if go for equal amounts of dry ingredients, I hope it will work.
I made this as cupcakes for a diverse group of people, one of whom is avoiding refined sugar. (She subsequently asked for the recipe!) Yes, it is dense, but moist and so chocolate-y. We all enjoyed them. I like being able to mix it all in the food processor. Thanks for including this healthier version of dessert!