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Gluten Free Chocolate Bundt Cake

February 21, 2010

Its always hard to bake for non-Celiac’s. I always worry that our baked goods won’t measure up. This weekend was Mama G’s birthday and I wanted to surprise her, not only with a cake but something different than I always bake.

A little background, Mama G, my mother-in-law, Irene is the queen of gluten free baking. Since I joined her family, she has gone out of her way to make amazing gluten free meals and baked goods. She is a true scientist, always experimenting in the kitchen.

I have always been intrigued by the bundt cake but have never tried one. Its fine to use mixes, but I always like to add a little flair to jazz them up. Bob’s Red Mill has amazing gluten free flours and mixes.

To make the bundt cake:

Gluten free chocolate cake mix
*(Optional) substitute coffee for water in the cake recipe
Substitute milk for almond milk to add a slight nutty flavor
1 cup of chocolate chips

Pour into a bundt pan. Bake at 350 for 40 min. Check regularly.

Dust with confectioner sugar this cake is sweet enough and moist enough without icing.

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