M A K E S 6 M I N I B U N D T C A K E S OR 1 LARGE BUNDT CAKE Wheat-flour cakes have nothing on this velvety, chocolate-dotted and -dressed Bundt from By the Way Bakery. Plus, it’s gluten-free AND dairy-free. Bake a half dozen mini Bundts or one large one, but whatever you do, make this cake.

For the cake:
Gluten-free cooking spray or vegetable oil, for greasing the pan

½ cup unsweetened coconut milk
1½ teaspoons lemon juice
½ cup canola oil
1¼ teaspoons gluten-free vanilla extract
⅛ teaspoon almond extract
3 tablespoons plus
1 teaspoon tapioca flour
¹/³ cup plus 5 teaspoons white rice flour
¼ cup brown rice flour
¼ cup plus
1 tablespoon sorghum flour
¼ cup plus
1 tablespoon potato starch
1½ teaspoons baking powder
½ teaspoon xanthan gum
¼ plus ⅛ teaspoon kosher salt
1 cup granulated sugar
2 eggs
½ cup chocolate chips (dairy-free, if desired)

For the glaze:
3 tablespoons unsweetened cocoa powder
1 cup confectioners’ sugar
2 tablespoons coconut oil, melted

Preheat the oven to 350°F. Generously grease 6 cavities of a mini Bundt pan (or a single large Bundt pan) with gluten-free cooking spray or vegetable oil.

Pour the coconut milk and lemon juice into a measuring cup. Let it sit for 10 minutes, then stir well and transfer to a medium bowl. Add the canola oil, vanilla, and almond extract. Set aside.

In a large bowl, whisk together the flours, potato starch, baking powder, xanthan gum, and salt to combine.

In another large bowl, beat together the granulated sugar and eggs just until thick, about double in volume and light in color. Slowly mix in the flour and liquid mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined. Gently stir in the chocolate chips. Divide the batter evenly between pan cavities.

Bake for 15 to 20 minutes or until the cake’s center springs back when touched and the cakes are very lightly browned. Remove the cakes from the oven, cool in the pan for 10 minutes, then gently run a knife around the cakes to loosen them from the pan and carefully turn them out onto a parchment paper-lined baking sheet to finish cooling.

Combine the cocoa powder, confectioners’ sugar, coconut oil, and 2 tablespoons hot water in a small bowl. Spoon the glaze over the cake(s), letting it drip down the sides. Cool completely before serving.

Want more of Chef Helene Godin’s gloriously gluten-free, dairy-free dessert recipes? Get the Winter 2015 print or digital issue here!

Photography Maren Caruso