In my constant attempt to “chill out,” I’ve been baking and cooking a lot more (J’s just delighted). Last week, I made Macaroni and Cheese with Turkey Bacon, and Fish sticks with tarter sauce (all Gluten Free of course). I am working on earning my degree in domestic goddessness, and J says that I’m well on my way.
This morning I went out to get my flu shot and a church garage sale caught my eye. I stopped to look even though we didn’t need anything. I thought it was, as my parents would say, “a drive by,” but I had an inkling that something magical awaited me.
I was right. There, nestled between some old books and a half-burnt candle was an avocado-green ceramic bundt pan. It was only 50 cents.
This afternoon, I embarked on a journey to make an edible, chocolate (of course) bundt cake that was free of all the nasty things that tend to upset my system. Yes, I made a Gluten Free, Dairy Free, Agave Nector Chocolate Chip Bundt Cake and it is fabulous. It’s moist, bouncy, full of flavor and downright tasty.

J gave me an “Mmmm plus” on my project, and I got a tummy full of chocolate. A good evening indeed.
Gluten-free, Dairy-free, Agave Nector Bundt Cake
Dry ingredients:
- ½ c sorghum flour
- ¼ c rice flour
- ¾ c all purpose gf flour
- ½ c tapioca flour
- ½ c cocoa powder (gf, dairy free)
- 1 tsp xangthan gum
- 1 ¼ tsp baking soda
- ¾ tsp baking powder (gf)
- ½ tsp salt
- 1 cup chocolate chips (gf, dairy free)
Wet ingredients (pay attention, here’s where it gets tricky):
- ¾ cup + 3 Tbs Agave Nector
- 3.5 Tbs Cooking oil (note the .5)
- 2 large eggs, beaten- remove 2 Tbs.
- 1 tsp vanilla (gf)
- ¾ cup rice milk
- 3/4 tsp vinegar
Topping:
- ½ cup agave nector
- 1 ½ Tbs cocoa powder
- 1 Tbs melted butter substitute
- 2-3 Tbs rice milk
Directions:
- Combine dry ingredients (except chocolate chips) in small bowl.
- Combine wet ingredients in small bowl, mix well.
- Stir dry and wet ingredients together, making sure it’s smooth and bump free (no bumps in the bundts please).
- Stir in chocolate chips.
- Pour into greased bundt pan.
- Bake at 300 for 60 minutes. Cool in pan for 5 minutes, then transfer to a wire rack
- Once the cake is cool, combine melted butter, agave nector and cocoa powder in a small bowl. Add rice milk slowly until it’s thin enough to drizzle. Drizzle it over the bundt cake and let it set for a couple minutes.
- Enjoy your Bundt!