The gluten-free yogurt bundt cake is a soft and delicious breakfast cake perfect for dunking. Gluten-free, made with rice flour, because intolerances occasionally resurface, and then it’s time to get back in line a bit. But if a few years ago ‘free from’ recipes were snubbed and making a decent cake was difficult, not today. Today, ‘free from’ cakes or those with alternative flours are good, they are soft, they are almost such that you wouldn’t say they are ‘free from.’ And the gluten-free yogurt bundt cake is exactly like that. Had I had access to the recipes and knowledge I have today, my breakfast would have been less traumatic.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (at room temperature)
- 3/4 cup sugar (granulated or cane)
- 1/2 cup rice oil (or other oil of choice)
- 3/4 cup plain yogurt
- 1 1/2 cups rice flour (very fine)
- 1/3 cup buckwheat flour (very fine)
- 1/3 cup cornstarch (or potato starch)
- 1 packet gluten-free baking powder
- 1/2 cup chocolate chips (kept in the freezer)
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 24 cm Bundt Pan
- 1 Cake tester
Steps
Preheat the oven to 350 °F. In the bowl of the stand mixer or with an electric mixer, beat the eggs with the sugar until they are white and fluffy. Add the yogurt and rice oil or another seed oil of choice. Add the sifted flours and baking powder, incorporating them gently at low speed. Add the chocolate chips. Mix and then pour the batter into the greased and floured pan. In my pan I can skip this step because it is a perfect non-stick. It’s a bit more expensive than regular pans, but it’s truly a great investment. Bake the bundt cake for 40 minutes. Always remember to do the toothpick test to check for doneness because each oven is different. Once cooled, sprinkle with powdered sugar and serve.
Notes and Tips
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Recipe source ‘Gluten-Free with Love’ by Monica Bellin.
To prevent the chocolate chips from sinking into the batter during baking, you can keep them in the freezer for ten minutes and then flour them before adding them to the cake. In reality, they never sink for me. They are always well distributed even though I always skip this step. But I can’t tell you if it depends on the baking in the oven or the pan. However, if you want to be sure, use this method.
