Last night we celebrated some family birthdays with this cake. It was a hit! The trick to getting it out of the bundt pan is to grease and flour the pan. Of course, if you’re going for gluten free, make sure you flour it with gluten free flour. I usually use white rice flour. The white you see on the top of the cake is the flour. It was later covered by frosting and you couldn’t tell, so don’t worry :-).
1/2 c. coconut oil
1 1/2 c. granulated sugar
3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)
2 tsp vanilla
1 c. brown rice flour
3/4 c. potato starch
1/2 c. tapioca starch
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. cocoa powder
1 c. coconut milk (from a carton)
1/2 c. chocolate chips (I use Enjoy Life dark chocolate morsels)
Directions:
Melt coconut oil and stir together with sugar in a large bowl. Add “eggs” and vanilla and stir well.
In a separate bowl, combine dry ingredients.
Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes). The last thing you want is a mouthful of unblended rice flour. Stir in chocolate chips.
Pour batter into greased 8×8 pan or round cake pan (or you could do cupcakes and just reduce the baking time). Bake in preheated oven at 350 degrees for about 30-40 minutes until cake springs back when you touch it.
You may top with frosting. I don’t have a quantified recipe yet, but I’ll try to write down what I do sometime and post some frosting recipes. Until then, just so you know, I usually use powdered sugar, Smart Balance or Earth Balance butter, coconut milk, salt, and vanilla to make frosting.
Also, if you read my donut post, you will notice that this recipe is almost identical to the donut recipe with the exception of the additional chocolate chips and the pan it is cooked in. I have a theory that if you find donuts to be an acceptable breakfast, then you should have no problem with a piece of cake for breakfast. Happy eating :-).
Adapted from http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/
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