∙ 36 ∙
1. Plug in your Mini Bundt® Maker to preheat for 10 minutes.
2. In a small mixing bowl, whisk together gluten-free our, xanthan gum, cocoa,
baking soda, and salt. In large measuring cup, whisk buttermilk, vanilla, eggs, and
melted butter together until well mixed.
3. In a medium mixing bowl, beat butter and sugar with handheld mixer on medium
until uffy and light, 1 minute. Add
1
/
3
of dry ingredients, blend, then mix in ½ wet
ingredients. Continue, alternating until fully combined.
4. Brush Mini Bundt® Maker lightly with butter or baking spray. Fill Mini Bundt Maker
¾ full (
1
/
3
cup batter). Bake for 12 minutes, until a toothpick comes out clean when
inserted into the cake.
5. Lift out cake using the removal tool and transfer cake to wire rack. Cool cake
completely before glazing. Serve.
1 cup gluten-free our,
such as King Arthur
½ tsp. xanthan gum
1
/
3
cup unsweetened Dutch
process cocoa powder
1 tsp. baking soda
¼ tsp. salt
1 large egg
½ cup buttermilk, full or
reduced-fat
½ tsp vanilla extract
6 tbsp unsalted butter, at
room temperature
2
/
3
cup sugar
Ingredients:
Gluten-Free
Dark Chocolate
Mini Bundt
®
Cake
Directions:
Makes 6 cakes
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