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Gluten Free Chocolate Cream Cheese Bundt Cake
Prep time
Cook time
Total time
Easy Gluten Free Chocolate Cream Cheese Bundt Cake
Author: Jan Withington
Recipe type: Dessert
Serves: 8 serving
Ingredients
- 1¾ cup Krusteaz All Purpose Flour - gluten free
- ¾ cup Hershey's Cocoa 100% Cacao Natural Unsweetened - gluten free
- 2 teaspoons Arm & Hammer Baking Soda - gluten free
- 1½ teaspoons Clabber Girl Baking Powder - gluten free
- ¾ cup Daisy Sour Cream - gluten free
- ½ cup prepared Peet's Coffee - gluten free (optional) you can substitute with water
- 1¾ cup granulated sugar
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon Kosher salt
- ½ cup vegetable oil
- butter for greasing
- powdered sugar for dusting
- FILLING:
- 2 (8 oz) Original Philadelphia Cream Cheese (at room temperature) - gluten free
- ⅓ cup granulated sugar
- 1½ teaspoon McCormick Vanilla Extract - gluten free
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt.
- In another bowl, whisk together the buttermilk, eggs, sour cream, and oil.
- Combine the wet ingredients and dry ingredients then add the coffee and stir until blended.
- In another bowl, beta cream cheese using a hand held mixer until smooth then add the sugar and vanilla. Mix until smooth.
- Butter up a 10 inch bundt cake pan and pour half of the batter. Then carefully spoon the cream cheese on top of the batter making sure it does not touch the sides of the pan. Pour the rest of the batter.
- Bake from 55 to 60 minutes or until a toothpick inserted at the middle comes out clean.
- Let it cool in the pan for few minutes then transfer to a platter and let it cool completely. Refrigerate for at least 2 hours before serving. Yum!!!
