… But You Can Call It Pound Cake, If You Prefer!
This chocolate bundt cake recipe could easily be referred to as chocolate pound cake. My original recipe, before converting it into a gluten-free and dairy-free version, made Honorable Mention in our State Fair a few years ago (please note here that I’m really not bragging, but I am rather proud of this recipe). I’ve been told by some of my “foodie” friends with distinguishing palates that they find the gluten-free and dairy-free alterations unnoticeable. It is incredibly moist with a chocolate flavor that is not too sweet but will surely satisfy a sweet tooth. I’d like to know what you think. So, here’s the “revised edition” recipe. Bake away and serve it up for your next party, but don’t tell anyone it’s a “safe” food item … they’ll never know. This cake is delicious served naked but, if you like to dress things up a bit, you can serve it with a dollop of non-dairy whipped topping or simply dust it with a sprinkle of powdered sugar. And remember, no one likes a stingy baker so be sure to share … your cake and your thoughts (in our Comments section below).
Bake time: about 65-75 minutes, ovens vary
Oven temp: 325ºF
Rest time: at least one hour, or until completely cooled
2 cups (240g) gluten-free all-purpose flour – I use Bette’s Gourmet Four Flour Blend
1 1/2 teaspoons guar gum
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 ounces dairy-free sour cream – I use Tofutti Sour Cream or Sour Supreme
2 ounces applesauce
1/4 cup water
1 1/2 cups dairy-free margarine – I use Earth Balance Natural Buttery Spread in the red tub
3 cups sugar
2 teaspoons vanilla extract – McCormick’s is gluten-free
5 eggs, room temperature, OR 1 1/4 cups Egg Beaters OR the equivalent of an egg substitute
Remove center rack from your oven and preheat oven to 325ºF. Baking the cake on the rung just below center will allow the cake to cook more evenly. Prepare bundt pan or two loaf pans by lightly greasing then dusting with flour. Invert pan and tap the bottom of the pans so excess flour is removed. Set pans aside.
In a medium size mixing bowl, combine flour, guar gum, cocoa powder, baking powder and salt. Stir to incorporate all ingredients. Set aside.
In a small mixing bowl, combine the sour cream, applesauce and water. Stir well. Set aside.
In a stand mixer or large mixing bowl using an electric hand mixer, combine margarine and sugar. Beat on high until creamy and the sugar no longer has a granular texture. Add vanilla. Add eggs, one at a time, or your egg alternative, and beat until well combined. Turn mixer to low speed and add in about one half the dry ingredients and mix to combine. Add the wet ingredients (sour cream/applesauce/water) and mix well. Finish by adding the remaining dry ingredients and beat over medium speed until well combined. Pour batter into pan(s) and bake for 65-75 minutes (approximately). Wooden toothpick inserted in center will come out with just a few crumbs when cake is done. Let rest in pan for about 15 minutes, then invert cake onto a cooling rack. Cool completely before serving. Serve naked or finish with your favorite garnish.
Safe food is a journey … Thrive!