Easy Gluten-Free Chocolate Bundt Cake
"[Photograph: Elizabeth Barbone] This chocolate bundt cake follows the inelegantly named "dump cake" method. You dump all the ingredients into one bowl, whisk, and you're done. Be sure to whisk the dry ingredients together before adding the coffee, oil, and eggs. This prevents clumping of the xanthan gum and tapioca starch. An optional chocolate or confectionary glaze finishes it off. Why This Recipe Works: * Vegetable oil makes for a moist cake. * Coffee boosts the flavor of the chocolate without adding a mocha flavor. * The dry ingredients, white rice flour, sweet rice flour, and tapioca starch, don't compete with the the chocolate and aren't gritty, a common problem in some gluten-free baked goods. Note: The orange oil and lemon oil may be replaced with orange juiceor lemon juice. Omit the water and replace with an equal amount of fresh juice...."