There is no good reason to not have cake in your life.
If you're gluten-free and eating cake made with cake flour is not good for your health, you might have to bake a little differently, but ultimately, your favorite treats should not be off limits. The new book Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table
This guest recipe for chocolate bundt cake is a very special one indeed, rich and dense and practically perfect in every way. And plus, it gives you the opportunity to say "I like big bundts and I cannot lie".
Yep. With that, here's the recipe.
Jenny’s chocolate bundt cake
makes 1 small Bundt cake
We created this for Jenny, a family member and good friend. She was diagnosed with celiac disease a few years ago and was worried that she’d never enjoy our cakes and cookies again. This cake is one of the first things we made for her, and it quickly became a favorite. It’s moist and chocolaty, with a tender crumb. Aki likes just a dusting of powdered sugar instead of icing.
- 2 cups / 260 grams Gluten-Free Flour Blend (recipe below)
- 1 cup / 85 grams high-quality natural cocoa powder
- 16 tablespoons (2 sticks) / 8 ounces / 225 grams unsalted butter, at room temperature
- 2 cups / 400 grams granulated sugar
- 1 teaspoon / 6 grams fine sea salt
- 1 teaspoon / 5 grams baking soda
- ½ teaspoon / 3 grams baking powder
- 4 large eggs, at room temperature
- 1 cup / 225 grams buttermilk, at room temperature
- ¼ cup / 30 grams powdered sugar for dusting
Procedure
- Preheat the oven to 350°F. (180°C.). Butter a 7½-inch (6-cup) Bundt pan and dust with flour.
- Whisk together the flour and cocoa in a medium bowl. Set aside.
- Put the butter, granulated sugar, salt, baking soda, and baking powder in the bowl of a stand mixer fitted with thepaddle attachment (or use hand mixer) and beat on low until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated before adding the next.
- Add one-third of the flour mixture and mix until just blended.Add half the buttermilk and mix until just blended. Repeat with half of the remaining flour mixture, followed by theremaining buttermilk, and then the last of the flour mixture. Scrape the batter into the prepared cake pan.
- Bake for 55 to 65 minutes, until the cake springs back when lightlytouched and a cake tester inserted in the center comes out clean; the internal temperature should be 203° to 208°F.(95° to 98°C.).
- Let cool in the pan on a rack for 15 minutes, then turn out onto a rack to cool completely. Just before serving, dust the top of the cake with the powdered sugar. The cake will keep in an airtight container for up to a week.
Gluten-free flour blend: "What Iif" blend
makes 15½ cups / 2020 grams flour blend
What if you had a gluten-free flour that worked in any recipe as a gram-forgram substitute for all-purpose flour? That was the question was asked ourselves when we developed this blend. “IiF” stand for Ideas in Food, our blog, where we published the very first version of this recipe. Alex came up with it for fun after reading the ingredient list on Cup4Cup flour (developed by Lena Kwak and chef Thomas Keller), and it worked beautifully. It’s gone through a few changes since the original, hence the 3.0, but it remains the easiest gluten-free blend to work with. It mimics all-purpose flour in recipes and for that reason, using a gram-for-gram substitution in any traditional recipe will give you comparable results.
- 700 grams cornstarch
- 500 grams tapioca starch
- 300 grams white rice flour
- 200 grams brown rice flour
- 200 grams nonfat milk power
- 100 grams potato flour
- 20 grams xanthan gum
Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.
Reprinted from Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table