Chocolate Bundt Cake Gluten Free
Author: 
 
Ingredients
  • 2 sticks unsalted butter
  • 2¼ cups Pamela's Artisan Flour Blend
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup almond milk or any non dairy milk
  • ½ cup plain yogurt*
  • 1½ cups sugar
  • 4 large eggs
  • 1 teaspoon gluten free vanilla extract
Instructions
  1. Preheat oven to 325 degrees.
  2. Place butter in mixing bowl and use the paper from the butter to grease a 14 cup bundt pan.
  3. In a large bowl, whisk together flour, cocoa, baking soda and salt.
  4. Mix milk and yogurt in a separate bowl.
  5. Add sugar to the butter and mix together with an electric mixer until pale and fluffy.
  6. Add eggs, 1 at a time, beating well after each addition; add vanilla.
  7. Using a low speed, add flour mixture alternating with the milk mixture. Starting and ending with the flour mixture. Beat until just combined.
  8. Transfer batter to prepared pan and smoothing out the top evenly.
  9. Bake 50-55 minutes or until a cake tester comes out clean.
  10. Transfer pan to a wire rack to cool completely.
Notes
*I use yogurt made from goat's milk. You can use any kind of plain yogurt that you would like.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/07/27/chocolate-bundt-cake-gluten-free-recipe/