An ultra soft and delicious bundt cake packed with chocolate chips!
Course Dessert, Snack
Cuisine American
Keyword chocolate chip, eggless, gluten free
Prep Time 20 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr10 minutesmins
Servings 12servings
Calories 516
Author Taleen Benson
Ingredients
2 ¾cups (407g)gluten free flour blend
2teaspoonsbaking powder
½teaspoonfine sea salt
1cup (227g)unsalted butterroom temperature
1 ½cups (300g)granulated sugar
1cup (227g)Greek yogurtroom temperature
1teaspoonvanilla extract
½cup (120ml)whole milkroom temperature
1cup (170g)semisweet chocolate chips
For the glaze
1cup (120g)powdered sugar
1-2tablespoonswhole milk
Instructions
Preheat oven to 350°F. Grease a bundt pan thoroughly and set aside.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
2 ¾ cups (407g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon fine sea salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the yogurt and vanilla and mix well.
1 cup (227g) unsalted butter, 1 ½ cups (300g) granulated sugar, 1 cup (227g) Greek yogurt, 1 teaspoon vanilla extract
Add the dry ingredients in thirds, alternating with the milk and starting and ending with the dry mix. Beat briefly after each addition to incorporate. Fold in the chocolate chips.
½ cup (120ml) whole milk, 1 cup (170g) semisweet chocolate chips
Transfer the cake batter to the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 15 minutes before inverting onto a plate or cake stand.
For the glaze
In a small bowl, combine the powdered sugar and the milk. Drizzle or spread over the cooled cake.