Description

This versatile and easy cake is sturdy enough to hold together in layer, as a bundt cake or even as cupcakes! Use any frosting that you want. Frost with Strawberry frosting and then top with fresh berries, or a chocolate frosting with shaved chocolate. I

Ingredients

• 2 cu. sugar
• 1 1/4 cu. brown rice flour *
• 1/2 cu. potato starch *
• 1/4 cu. tapioca starch *
• 1 tsp. xantham gum *
• 3/4 cu. cocoa powder
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 2 eggs
• 1 cu. milk
• 1/2 cu. light flavored olive oil
• 2 tsp. vanilla extract
• 1 cu. boiling water
• * If you are not in need of a gluten free recipe, substitute a total of 1 3/4 cups all purpose flour for the items marked with an *
• Frosting:
• 1 cu. heavy cream
• 1 cu. semi-sweet or dark chocolate chips, 6 ounces worth
• 1/2 cu. powdered sugar
• 1/3 cu. unsweetened cocoa powder

Steps

1. Preheat oven to 350 degrees. Grease a bundt pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease (2) 9" round pans or prepare (24) cupcake liners.)
2. Stir together all of the dry ingredients in a bowl. Add the eggs, milk, oil and vanilla, beat with a mixer on medium speed for 2 minutes. Slowly pour in boiling water, continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
3. Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. (2) 9" rounds will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.