Gluten Free Chocolate
Glazed Donut Cake
There is always a reason to celebrate. With cake!
I wanted to create a tender and moist cake that was gluten free of course – and that had the perfect chocolate flavor with a hint of sugar glaze on top.
Using a Bundt pan, is easy and helps it cook evenly. Plus the glaze drips down in all the right spots.
Any excuse to make a cake.
Why wait for a birthday or anniversary and any holiday.
I love making a cake on a Tuesday. It sometimes surprises me and I like it.
Sunday nights are always a great day for cake. When was the last time you baked a cake?
I love these products.
I used Cup 4 Cup gluten free flour in this recipe. I have loved using this flour blend in quick breads and easy cake recipes, like this one. The texture is great and I promise you won’t even know it’s gluten free.
The vegetable shortening I use is made from red palm oil and coconut oils – you don’t taste the coconut at all. It gives the cake some moisture and is SO much healthier.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Glazed Chocolate Donut Cake
- Total Time: 50 minutes
- Yield: 12+ 1x
- Diet: Gluten Free
Ingredients
- 1 3/4 cups gluten free flour blend
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 cup Dutch processed cocoa or 100% cacao powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 8 oz. sour cream
- 1/2 cup vegetable shortening
- 1 teaspoon vanilla
- 3 eggs
- 1 cup boiling water
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
Dusting the Bundt pan
- 2 tablespoons butter
- 1–2 tablespoons cocoa powder
Instructions
- Preheat your oven to 350F. Grease your Bundt pan with the butter. Dust with cocoa powder and tap out any extras and discard. Set aside.
- In a stand mixing bowl, combine all the dry ingredients (gluten free flour to salt). Mix to incorporate.
- Using a separate bowl, combine the sour cream, shortening, eggs and vanilla. Whisk to combine.
- Pour in the wet ingredients into the stand mixing bowl with the dry ingredients. Mix them on low, until just combine.
- Boil the 1 cup of water. While the mixer is on low, add in the water slowly until just combine. Scrap down the sides of the bowl and fold with a rubber spatula.
- Pour the batter into the prepared Bundt pan. Smooth out so it’s even around the entire pan.
- Bake for 35-40 minutes. Do not over cook. Remove from the oven and let cool for 5 minutes.
- Using a small knife, release the cake from the edges of the pan. Place a wire rack on the top of the cake and flip over. Remove the pan from the cake and let the cake cool completely – at least 1 hour.
- To make the glaze, combine the powder sugar and milk in a small bowl. Mix until it’s smooth and thick but can be poured. Pour the glaze over the top of the cake. Sprinkle with sprinkles if so desired.
- Prep Time: 10
- Cook Time: 40
- Category: dessert
- Method: oven
- Cuisine: dessert
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