A simple to make gluten-free Bundt cake that tastes just as delicious as a traditional Bundt cake recipe. Topped with a homemade chocolate ganache, this splurge-worthy dessert is perfect for a special occasion but easy enough for an everyday dessert.
Some things in life don’t turn out as you had hoped:
And then some things turn out better than you could’ve hoped — like cooking salmon in the microwave, making an English muffin in the microwave… or for today’s post, the gluten-free cake I made this weekend for my husband’s birthday (but not in the microwave, in case you were wondering).
You may recall my husband has a number of food sensitivities including both corn and gluten. The irony about gluten-free foods is that what they lack in wheat, they often make up for in corn.
For a woman who finds comfort in whirling up baked goods for my family, this can make for some frustrating baking. If you’ve never looked at how prevalent cornstarch is in gluten-free baking mixes and flour blends, let me assure you… it’s quite plentiful (including most cans of baking powder).
Never is baking frustration more… well, frustrating… than on a loved one’s birthday. This time last summer when my husband’s birthday rolled around, we’d just begun to tackle eliminating problematic foods from his diet. We didn’t even attempt a birthday cake. He, like me, isn’t terribly sentimental… but even I recognized there was bit of disappointment as he joked “Okay, so I don’t even get a birthday cake?”
And if I may, let me offer a little sidenote about what’s not a joke — living with someone who truly experiences health issues based on what they eat. I know the en vogue nature of declaring “I have a food sensitivity” (especially gluten) is the ongoing butt of many jokes. Heck, it’s fodder for late night comedians… and I see my share fare of memes on Facebook from fellow RDs who think that anyone who “claims” they have a food sensitivity is just catching a food trend wave and is to be ignored.
Nothing makes me more angry.
I totally embrace the concept that medical professionals — including RDs — are a valuable part of treatment and recovery for anyone who has been diagnosed or suspects that they may have a dietary issue. But I also believe that nobody knows how you feel — especially when it comes to digestive issues — better than you do.
I’ve been married for 16 years. Seeing the change in my husband as a result of dietary changes isn’t in my mind, nor is it in his. We don’t need an MD or fellow RD to confirm that for us. Maybe one day he will seek in a more definitive diagnosis. But most researchers who actually specialize in GI issues related to inflammation, auto-immune disease and food sensitivities acknowledge that the available diagnostic tools to fully assess and understand what may be in play with certain individuals simply aren't perfect.
And until such time that they are, I’d rather support people -- like my husband -- where they are in their pursuit of feeling better and leave the memes for the haters. #HatersGonnaHate. Neither of us have the time or patience to suffer through his health issues while modern medicine catches up with a label for what's really going on. #ThatIsAll.
Okay, so that was a little intense. Forgive the rant. Let’s jump back to the brighter side of things. Cake!
As I was saying earlier, some things turn out better than you think they will. This cake is one of them. I made this Gluten-Free Chocolate Bundt Cake for husband’s birthday this weekend. I had low expectations because as hard as I try, many of my baked goods turn out “really good for gluten-free.” I wanted this cake to be more than that.
Boy was it. My youngest son loved it and literally licked his plate (I wish I had a picture of that.) My oldest (pickiest) son said the icing wasn’t sweet enough, but that the cake “tasted just as good as a gluten cake.” My husband — the birthday boy — said it was spot on. And very honestly, I have to agree. It was damn good, if I do say so myself.
The only recipe notes I’ll add are these — This is not a big Bundt cake. You could probably double the batter and get a really nice size cake (just increase the time starting with about 10 minute intervals). For our small family, this was plenty.
Also, to make this cake I tested out King Arthur Flour’s new Gluten-Free All Purpose Baking Mix. This is a little different than their “multi-purpose” blend that’s been around for a while (and I use often.) The baking mix worked really, really well in this cake. Nice texture, not crumbly, just right for cake. I based my Bundt cake off the chocolate cupcake recipe on the back of the box with very few modifications. If you’re planning to make this cake at home, I encourage you to buy the King Arthur baking mix as I’ve found that variations in which flour blend you use can produce very different results. (Note: I'm not paid by King Arthur and don't get any money if you purchase via the link above. I just think this baking mix worked really well in this cake.) If you make it, please let me know how it turned out. Enjoy!
Need a special occasion splurge-worthy dessert that's also gluten-free? Check out this Bundt cake by @ReganJonesRD Tweet thisTweet
Gluten Free Bundt Cake with Chocolate Ganache
Makes 12 servings
- 1 cup King Arthur Gluten-Free All-Purpose Baking Mix
- 1/2 cup unsweetened cocoa (I used Hershey's Dark)
- 1 cup sugar
- 1/4 cup softened butter
- 1/4 cup olive oil
- 3 large eggs
- 1/2 cup water
- 4 ounces unsweetened chocolate, broken into pieces
- 1/2 cup to 3/4 cup heavy cream, divided
- 1/2 cup to 3/4 cup powdered sugar, divided
To make cake:
- Preheat the oven to 350 degrees F.
- Coat a Bundt pan with cooking spray.
- In a small bowl, whisk together baking mix and cocoa.
- In bowl of a stand mixer, beat sugar, butter and oil until well blended and lighter in color. Beat in eggs one at a time.
- Beat in cocoa mixture and water alternately, beginning and ending with cocoa mixture.
- Spread batter into the prepared pan.
- Bake at 350 degrees F for 30 minutes or until wooden pick inserted in cake comes out clean.
- Remove cake from the oven and let cool in pan on a wire rack. Once mostly cool invert onto serving plate.
To make ganache:
- Combine chocolate and 1/2 cup heavy cream in a microwave-safe bowl; microwave on HIGH in 30 second intervals and stir after each interval (be carful not to overcook.)
- Once melted and smooth, whisk in 1/2 cup powdered sugar. Add enough remaining cream and sugar to achieve smooth ganache consistency and desired degree of sweetness. Drizzle over cake.