A delicious show-stopper of a gluten free chocolate Easter Bundt Cake, decorated with mini eggs and drizzled with chocolate ganache and butterscotch sauce.
DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
A gluten free Easter Bundt Cake for an Easter Birthday
This is my Easter Bundt Cake… Or is it a birthday Bundt Cake? Actually… It’s both! Having a birthday towards the end of March inevitably means that sometimes my birthday falls at Easter. It’s no big hardship… It just gives even more of an excuse to eat as much chocolate as I want. And when the inevitable happens, that includes in cake form.
This Birthday come Easter Bundt Cake is actually an old post on the blog. But as the cake was one of my favourites, I have given the post a bit of an upgrade to include a recipe card… Just in case any of you lovely people fancy making it.
It was in fact, made a few years back when I turned (mumble) 50. Yes… I’m that old. It’s not something I should apologise for I guess. With age comes experience and that includes baking. Long gone are the days when I’d accept any old bake. I figure that life’s too short to eat sub-standard (think gluten free gritty… dry… crumbly… goes stale in a flash…) food. So, I welcome the wisdom I have built over the years and am so happy I can share it.
But for those of you with youth on your side, grab and enjoy it while it lasts. In the blink of an eye, reminiscence is your closest link.
A 50th Birthday deserves an extra-special chocolate Bundt cake that glitters with gold
Whatever the pain of reaching 50 (and to be honest, it was the anniversary I most struggled with), as a milestone birthday it needed extra-special cake. Alongside cake, the anniversary was also made significantly better by free-flowing champagne… An offering which paired surprisingly well with chocolate cake.
Planning the cake had clear criteria… It had to be chocolate… decadent… and showy… And being symbolic of 50, it also needed to glitter with gold! Given the Easter coincidence, an egg theme also seemed fitting.
My inspiration was complete when the sparkly, mini Galaxy Golden Eggs started appearing in the shops. They don’t seem to be available any more (having been replaced by a rose-gold equivalent). But for an Easter 50th, gold was perfect.
All criteria met… the Birthday Easter Bundt Cake… Chocolatey decadence topped with Easter gold was born.
Why an Easter BUNDT cake?
Bundt cakes (whether for Easter or not) are such a dream. They exude prettiness with minimal effort. And a good sponge will blossom and shine within its carefully designed and moulded exterior.
For anyone not familiar with a Bundt tin… They are characteristically designed with a hole in the middle. But they also usually have elaborate moulding that creates a stunner of a cake all by itself. The mould often includes ridges and lines which are perfect for drizzling, resulting in a decorated show-stopper with no skill whatsoever.
The most well-known company for Bundt tins is Nordic Ware. Although not cheap, their tins are exceptionally good quality with some amazing designs.
Wanting as little effort as possible, the matter was settled. And a gluten free Bundt cake was created.
Making a chocolate Easter Bundt Cake – will any chocolate sponge recipe work?
My Easter Bundt Cake was a triumph… A chocolate cake to be proud of. Moist, very chocolatey, fudgy, but not over-sweet… It was light and airy, yet the ideal density to ensure it fell from the tin with all the detail perfectly intact… And it was deliciously dotted with an internal fusion of chocolate chips to add little bursts of sticky, creamy sweetness within its cocoa-hued softness.
But beware. Not every cake recipe will work in a Bundt tin. The recipe needs to have a structure which is firm enough to take the moulding and robust enough to fall from the tin… And all while retaining a soft and moist crumb.
This recipe for chocolate Bundt cake has become a bit of a Bundt ‘go to’ at Gluten Free Alchemist. It works and it works well. Providing the Bundt tin is properly prepared, it is as reliable as it is delicious.
Decorating my birthday Bundt Cake
Wanting to extend the combination of chocolate and gold in decorating the cake, I settled on a combination of chocolate ganache and butterscotch sauce drizzle. Super-decadent, yes. But because a Bundt doesn’t expect any additional sugary frostings, the cake was able to take both without becoming too sweet.
The crowning golden glory was the little eggs, plus a sprinkle of chopped roasted hazelnuts and some edible gold sparkle.
The Butterscotch Sauce is courtesy of a recipe that I found over at Charlotte’s Lively Kitchen which is both simple and delicious.
The finished Easter Bundt Cake was a definite head-turner. But also probably one of the easiest cakes to make and decorate. And best of all? Its tempting charm and scrumptiousness ensured all conversation was successfully averted away from the attention of being 50.
Let me know if you make this cake…
If you make my gluten free chocolate Easter Bundt Cake, let me know. Leave a comment, rate the recipe or tag me on social media with your photos of how it turned out. I always love to hear from you guys.
For lots of other Easter inspiration, head over to my dedicated Gluten Free Easter Index. And for everything else, why not check out our full-on amazing Gluten Free Recipe Photo Index with over 400 recipes!
Other scrumptious Bundt recipes on Gluten Free Alchemist
Chocolate Easter Bundt Cake with Chocolate Ganache and Butterscotch Sauce
- Kitchen scales
- measuring spoons
- large Bundt tin
- Mixing bowls
- electric whisk
- Large mixing spoon or spatula
- oven + hob
- wire rack
- Small saucepan
- glass heat-proof bowl
To prepare Bundt tin
- a little sunflower oil to oil the Bundt tin
- 2 tsp corn flour (starch)
- 1 tsp cocoa powder mixed together with the tsp corn starch (above) to line the Bundt tin
Chocolate Sponge Cake
- 290 g plain gluten free flour blend I use GFA Blend A (See NOTES)
- 80 g ground almonds (almond meal)
- 60 g cocoa powder
- 1 tbsp baking powder gluten free
- 1 tsp bicarbonate of soda
- ½ tsp fine sea salt
- 1 tsp xanthan gum
- 300 g soft light brown sugar
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tsp INSTANT espresso powder
- 75 ml boiling water to dissolve the espresso coffee powder
- 70 g coconut oil melted
- 375 ml plain yoghurt
- 2 tsp vanilla extract
- 100 g milk or plain chocolate chips
- 40 g dark chocolate chopped (good quality)
- 40 ml double cream
Butterscotch Sauce (slightly adapted from Charlotte’s Lively Kitchen recipe)
- 60 g unsalted butter
- 100 g light soft brown sugar
- 120 ml double cream
- pinch fine sea salt
- 18 mini eggs (approx) golden or other
- ¾ tbsp chopped roasted hazelnuts
- gold edible sparkle (optional)
To prepare Bundt tin (It is essential to prepare the Bundt tin carefully)
- Lightly oil the inside of the tin with sunflower oil (TIP: thoroughly rub with oil using a piece of kitchen towel)
- Next coat with the cornstarch-cocoa mixture – Sprinkle the powder into the tin and then tip and shake gently until the inside surface is completely covered.
- When well-coated, turn the Bundt tin upside down over a sink/bin and tap gently to empty any excess powder.
Chocolate sponge cake
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Weigh and mix together the flour, almonds, cocoa, baking powder, bicarbonate of soda, salt and xanthan gum, making sure any lumps are completely broken down. Set aside.
- In a large bowl, whisk together the brown sugar with the eggs until well-blended and thickened.
- Mix the espresso powder with the boiling water to dissolve.
- Melt the coconut oil either in the microwave or in a small bowl over steaming water.
- Add the yoghurt, melted coconut oil, coffee and vanilla extract to the egg mix and whisk again to blend.
- Add the flour mix and fold until just combined.
- Add the chocolate chips last and fold through until evenly distributed, but be careful not to over mix.
- Pour the mixture into the bundt tin (about two-thirds to three-quarters full) and smooth the top evenly.
- Bake for 40 to 45 minutes until a skewer comes out clean.
- Leave in the tin for about 10 minutes before turning onto a wire rack to cool completely. If the cake doesn’t come out easily, turn over and tap the base of the tin to encourage it to drop. If it still doesn't come out, carefully loosen the sides and central ring using a small silicone spatula or flexible knife, before tipping upside-down and tapping the base again.
- Place the chopped chocolate in a heat-proof bowl.
- Separately heat the cream to 'just' simmer point.
- Pour the hot cream over the chocolate and push the chocolate down so that it is under the surface of the cream.
- Leave to stand for 3 to 4 minutes, to allow the chocolate to start melting.
- Then gently stir through until all the chocolate has melted and you have a smooth ganache.
- Leave the ganache at room temperature to cool, stirring occasionally until it has thickened to drizzle point.
- Place the cooled bundt cake on a serving plate and drizzle the ganache over.
- Leave to set.
- Have all your ingredients weighed and ready to use.
- Melt the butter in a small saucepan over a low heat.
- Add the sugar, cream and salt and stir well to combine.
- Turn up the heat a little and continue to stir until the mixture begins to bubble.
- Once bubbling, turn the heat down, but continue to simmer for about 5 minutes, stirring until golden and thickened slightly.
- Remove from the heat and leave to cool, stirring occasionally until it reaches thickened drizzle point.
- Drizzle the caramel sauce over the bundt cake.
- Decorate the cake with mini eggs, chopped roasted hazelnuts and gold edible sparkle.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Easter Bundt Cake shared with
- Over The Moon #267 with Eclectic Red Barn and Marilyn’s Treats
- Fiesta Friday #370 with Angie
- Full Plate Thursday #527 with Miz Helen’s Country Cottage
- Blogger’s Pit Stop #260
- What’s For Dinner #306 with The Lazy Gastronome