Chocolate Bundt Cake Gluten Free
- 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
- Preheat oven to 325 degrees.
- Place butter in mixing bowl and use the paper from the butter to grease a 14 cup bundt pan.
- In a large bowl, whisk together flour, cocoa, baking soda and salt.
- Mix milk and yogurt in a separate bowl.
- Add sugar to the butter and mix together with an electric mixer until pale and fluffy.
- Add eggs, 1 at a time, beating well after each addition; add vanilla.
- Using a low speed, add flour mixture alternating with the milk mixture. Starting and ending with the flour mixture. Beat until just combined.
- Transfer batter to prepared pan and smoothing out the top evenly.
- Bake 50-55 minutes or until a cake tester comes out clean.
- Transfer pan to a wire rack to cool completely.
*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/
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