Chocolate Bundt Cake, Gluten-Free

A couple of weekends ago I attended a potluck dinner at Kurtwood Farms in honor of Amanda Hesser’s and Merrill Stubbs’s new crowd-sourced community cookbook, The Food 52 Cookbook. If you don’t already know about it, Food 52 is an online community that Hesser and Stubbs started with the express purpose of finding recipes from home cooks around the country. For each topic, they would hold a contest in which folks would vote for their favorite recipe of those submitted. And the winning recipes went into the book.

What I really like about the book is its diversity. It contains recipes for all sorts of dishes and drinks. And it’s fun to read–I enjoy reading the header notes and the paragraphs about each cook that contributed a recipe. This book has something for everyone. Some of the recipes are for dishes and drinks that are familiar and easy to make, while others are more unusual and contain ingredients or methods that are a bit off the beaten track. This means that the books appeals to all sorts of home cooks–from experienced to newbie.

I arrived at the farm in time to say hi to Amanda and Merrill before they went to the grocery store. As it turns out, the evening got off to a somewhat rocky start–even though the ticket asked folks to bring a dish to share for a potluck dinner (the price of the ticket was exactly the price of the cookbook that each person got), most of the attendees didn’t bring anything. And the folks who did bring something (like me) brought things out of which a full meal could not be made–desserts and appetizers. So Amanda and Merrill, being the can-do gals that they are, rushed out to the grocery store and brought back eggs, bacon, and bread to make and share with the crowd.

When they got back with the food, I offered to help, so Amanda, Merrill, and I stood at the stove, whipping up eggs, baking the bacon, and toasting the bread, while other attendees helped get the food to the farmhouse table. We then used the other food–brought by the generous souls who actually brought a potluck dish–to supplement the meal. It was fabulous. And delicious. And very fun. I brought an adapted-to-gluten-free version of the Chocolate Bundt Cake, originally by Kelsey from The Naptime Chef, from the Food 52 site. This recipe is also in the book. It turned out wonderfully–quite moist–and I came home with just a couple of pieces that I was able to save for dAhub and Girlfriend. It ended up being an incredibly fun and convivial evening.

We had so much fun that it was a bit late by the time Amanda and Merrill finally got up to say a few words about their book. They were gracious and humble, which touched my heart. These two women truly inspire me. At the end of the evening, after everyone had left, I stayed and chatted a bit with them and with Kurt (owner of Kurtwood Farms and author of the lovely book, Growing a Farmer) about book tours. I am a bit nervous about the craziness-factor of book tours (a different city every few days–eek!) and am trying to plan well for my own book tour next fall (yay!). And Merrill is 8 months pregnant–double eek! I have so much admiration for her that she is doing all of this while growing a human being. As I left, Amanda and Merrill generously gave me an extra signed cookbook for helping out in the kitchen. It was the perfect end to a magical evening. Also, I found out later that a calf was born on the farm during the dinner–wow! She is named Amanda.

Amanda, Me, Merrill

Me and Kurt

As I thought about what to do with the extra cookbook, I decided that I wanted to pass on my good fortune and give the book to one of you. Just leave a comment on this post by midnight this Friday, November 18th, and I will randomly choose a winner on Saturday, November 19th. There is no requirement for what to put in the comment, but if you feel like it and have ideas, please pass along any tips you might think would be useful for me as I think about how to promote my book and plan my book tour for next fall. (again, no requirements on this–just been thinking about it).

NOTE: This giveaway is only valid for folks in the United States. Apologies to my dear readers in other countries.

UPDATE: The winner of the giveaway, chosen by the Random Number Generator, is Alice! I have contacted her to let her know.

Chocolate Bundt Cake, Gluten-Free
-Adapted from

Note: This recipe uses my flour mix.

Jeanneā€™s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place, or in fridge for long-term storage). 1 cup of this mix equals 140g. Use this mix cup-for-cup or gram-for-gram in all of your recipes:

1 1/4 cups (170 g) brown rice flour
1 1/4 cups (205 g) white rice flour
1 cup (120 g) tapioca flour
1 cup (165 g) sweet rice flour (also known as glutinous rice flour, or under the brand name, Mochiko)
2 scant tsp. xanthan gum

Cake Recipe:
1 3/4 cups/245 g Jeanne’s All-Purpose Gluten-Free Flour mix
3/4 cup/ 60 g unsweetened cocoa powder, sifted
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups/4oo g granulated sugar
2 extra-large eggs, at room temperature
1/2 cup/120 ml neutral-tasting oil (I like brown rice oil, but another veggie oil is also fine)
1 teaspoon vanilla
1 cup buttermilk/240 ml (or 1 cup milk mixed together with 1 tablespoon apple cider vinegar)
1 cup/240 ml freshly brewed coffee (decaf can be used), cooled a bit
Melted butter for pan
Tapioca flour for pan

Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4

Brush a 9-10 cup Bundt pan with melted butter and dust with tapioca flour.

In a medium bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda.

In a small bowl or 2 cup measuring cup, combine coffee and buttermilk. I might look like the milk is chunky–that’s OK.

In the bowl of a stand mixer fitted with the paddle attachment, place sugar and eggs. Beat at medium-high speed until mixture is light and fluffy, about 5 minutes. Drizzle in oil and beat on medium-high for one minute more. Add the vanilla and mix to combine.

Alternately add flour mixture and coffee in small amounts, starting and ending with the flour. Beat on low just to combine. Make sure all of the flour has been scraped from the sides and bottom of the bowl.

Pour into prepared pan and smooth top. Bake at 350 degrees F until tester comes out fairly clean–about 50 minutes-1 hour.

Let sit in pan for 5 minutes and then carefully release onto wire rack to cool completely.

Dust with powdered sugar (if desired) and serve. This is also nice with a dollop of unsweetened whipped cream on the side.


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  1. naomi says

    Found your site googling the flour mix after seeing it referenced on Tartlette’s blog – great info I just passed along to a couple of friends. Some of my neighbors went gluten free recently, so I’ve been checking it out for our neighbor meals. Neighbor meals can be anywhere from just two households up to ten (though after Katrina it was everybody here). I’ll be checking back regularly, thanks (and that book sounds like it would be a great addition for our neighbor meals too).

  2. Erin says

    Love this recipe! The cookbook sounds excellent. If your book tour cones to Charlotte, I will definitely be there. Fun!

  3. says

    Hi, there…. Just found you tonight, a click at Facebook, I think. I struggle with staying gluten-free ever since 1992 when a rotation diet showed me that wheat gluten was aggravating my asthma. My absolutely bane is pie crust. I’ve tried so many that have bee awful. I’ll check out what you have for a pie crust recipe. Best Regards, and I’d love to have the cookbook. Linda Murdock

  4. Amanda says

    If you decide to head south, we have some lovely gluten-avoiding folks who would love to come meet you. There is a cute bakery in our arts district in Jackson that does a decent amount of gluten-free stuff (but no books forthcoming); perhaps they’d like to host you?

  5. Alice says

    What a wonderful evening! My suggestions for the book tour:
    – when your locations are set, use the social media juggernaut and specify what you’re up for – meeting with people in person / doing blog interviews centered around that location/ going out for yummy GF-free food with these friends-of-friends folks, etc. Those of us who aren’t in a place you’ll be visiting can still spread the word, and specific requests are often more likely to bear fruit than a generic ‘go to Jeanne’s reading!’ message.
    – bring little comforts to make your hotel rooms feel less generic – if you’re visual, have scarves, pillowcases or other things to display. Incense or room spray if you’re a scent person. A full-to-bursting mp3 player with some type of speaker setup (or laptop) if you’re aural, etc.

  6. laurie roth says

    Wow, I would love that book! And would love to know more about these wonderful events you find your way to. Having just got back from Italy — trying , oh trying to eat gluten free — I know that it’s not easy when traveling. I ended up eating some pasta on a friday and paid for it all the next day. It wasn’t pretty. So I agree, vegetarian restaurants are the way to go. (I ended up eating at restaurants that had veggie “appetizers” out for the pre-pasta primi, and survived that way! Lots of eggplant, mushrooms and zuchini…Meanwhile, I’d love the book and may look up that website soon. I find some online things very confusing: easy eats? I just couldn’t navigate it at all. So love your blog! Can’t really eat baked goods right now, but hopefully soon!

  7. says

    This recipe looks just great and I’m thrilled to get your gluten free flour recipe, too. I have a good friend with two granddaughters with celiac disease. Her MIL, too. AND my sister-in-law’s little granddaughter has juvenile diabetes as well as celiac! So I try to keep up with the gluten free stuff. It just seems to me that everyone would benefit with that kind of a diet, anyway!

    Do you know if you’re coming to Minneapolis or St. Paul? I’d just love to meet you plus I’ll bring my friend and my SIL!

    (BTW, I follow you on twitter as @razzmatazlady…just so you know)

  8. says

    What a lovely blog. I’ve just found you. Unfortunately sweet rice flour isn’t readily available in New Zealand so I am unable to use your flour mix. Have you any suggestions for a replacement?

    • admin says

      Sleepinghorse: Hi! I would recommend using potato flour (not starch) in the place of the sweet rice flour. FYI: sweet rice flour is also called “glutinous rice flour” and is sometimes found at Asian stores.

  9. Judith Dern says

    Hi, Jeanne – Your quandary about your book tour makes me want to send reassurance–it will be a very good adventure!–and suggest that you tap your IACP membership to contact peeps with recently published cookbooks. Or you could do informational interviews with Seattle foodies who have been on book tours: Braiden Rex-Johnson, dear friend Kim O’Donnel, and the gal with the shop on Capital Hill who just wrote the cupcake book. (I’ll track down her name and send it.) Your agent should also have tips and hints to share. It’s a lot of moving about, but you’ll meet so many interesting folks.

    • admin says

      Judith: Thank you so much for the tips, my friend! And yes–I am in contact with folks about book tours. And you are thinking of Jessie Olsen–CakeSpy! She is currently on a fabulous book tour. Thank you!!

  10. says

    I made this cake today. YUM!!! Even sent some home with my mother-in-law for an elderly gentleman who lives in her building and was told he needed to be gluten free. Thanks.

  11. jody2of5 says

    Please do post your tour schedule. Will it just be the larger cities? We live in a mid-sized town in middle America, but thanks to the Internet and sites like yours, I don’t feel so completely out of the loop. I’m not sure if this might help, but contacting Chamber of Commerce offices in the cities you will be visiting might give you some suggestions for the local scene or even local Internet Radio programs that could get the word out. I’m fairly new to all of this gf lifestyle. Should have been eating this way my entire life, but hopefully it’s never too late to start. Thanks for your very helpful website.

    • admin says

      Jody: I will post the schedule for sure. And I’m not sure where I’m going–probably places were people want me and I can get a venue. Where are you? And your suggestions are awesome–thanks! Also, I know what you mean–I definitely should have been eating this way my whole life. I feel so much better! And I’m glad the blog is helpful for you!

  12. Ginger says

    I love your website and have passed on your amazing recipes to quite a few people. I am so excited for Thanksgiving this year. I am traveling to California from Colorado to meet my Finance’s family. I am so looking forward to giving him the Thanksgiving he remembers with all the stuffing, rolls, gravy and pie! I have already baked the bread and prepared the cubes for the stuffing. I have made your pie crust, rolls and gravy previously (which my daughter says is better than the gluten kind). I know he will appreciate your website as much as I do. I really feel that I can give him all he deserves… because you have given us this amazing website full of delicious recipe. Thank you and have a very Happy Thanksgiving.

  13. Lisa says

    Looks delish! I went WFGF 5 years ago. It changed my life. I am not diagnosed celiac. Can’t wait to drag out my Harvest Gold bundt pan and make this cake!

    • admin says

      Lisa: I am not diagnosed celiac, either. But being gluten intolerant has the same effects and the same cure–eat no gluten! So rock on!

  14. Nancyjane says

    Recently discovered your site and just love it.
    Off to the Asian Market to get my rice flours so I can make this luscious-looking chocolate cake.

    • admin says

      NancyJane: Be sure that the flours you get are gluten-free. If not, there may be cross contamination.

  15. says

    Potlucks are the best – but not when the guest’s forget to bring a dish. Eeks. I love your flour blend. I’ve tweaked it a bit to make it my own but you were my inspiration. I’d love the book you are describing. It sounds fun!

    • admin says

      Donna: Yay for making your own tweaks to the flour blend. I love it when my readers make the recipes their own!

  16. Kelly says

    I agree, facebook and pinterest are the way to go. Your food is gorgeous and I am sure who get pinned like crazy!

    • admin says

      Thanks, Kelly! How are you?? Long time, no “see”! Are you no longer doing your blog? I was looking for it and couldn’t find it.

  17. Lindsey F. says

    Please post your tour schedule on this blog so we can make plans to attend your tour stop in our location. Thanks for adapting the chocolate cake recipe to GF – can’t wait to try it.

  18. Cindy W. says

    My advice for your upcoming book tour would be to try to enjoy every minute. Congratulations on writing your book!

  19. says

    Sounds like an invigorating time, Jeanne! Nothing like not enough food to get one invigorated, right?But hanging out with others who are passionate about food is a real treat. So glad you had some experienced cookbook author folks to consult with on your upcoming tour. Daunting to say the least, but exciting, too. :-) Your cake looks fabulous, dear!


  20. says

    Oh yum, chocolate cake. :) I have no suggestions for your book tour, but if you come to Portland, I want to be at the book signing! :) I’ll also have to go check out your bread and rolls recipe.

  21. Bonnie says

    I’ve gotten so many recipes copied from their website!! I’d love to have a cookbook. I’m trying the Curried Butternut Soup this week. It was really fun to test recipes for your book and to take part in such a simple way. It would be even more fun to have you bring your book to Salem, OR!!!! Thank you from all of us who love your recipes.

    • admin says

      Bonnie: I am so thankful for you and the other testers! You guys helped make the book as awesome as it is!! :)

  22. says

    I would definitely use Twitter, Facebook and Pinterest- word gets around the best through that. Also as a guest blogger on other sites. Best of luck, and I’m looking forward to the new book!

  23. Michele says

    Jeanne, I found your website about two weeks ago. I have been gluten free for 10 years. I have made many many rolls in the past but none that my husband would eat until I made your dinner rolls. They are really delicious and I plan to make them for T-giving. I made the white sandwich bread this afternoon and plan to use it for stuffing. I have yet to make what I consider great stuffing, I am hoping this is the year!

    If you plan to make it to the Philly area, I would suggest getting in touch on Facebook with Gluten Free Philly, he has a large following in the area and I am sure would be happy to spread the word about your book.

    I love cake and will be sure to try out this recipe soon!


    • admin says

      Michele: I’m so glad the blog is helpful! And I have made stuffing out of the sandwich bread–it’s fab! I like to cut it in cubes and toast them in a low oven for awhile, so they are a bit crunchy and hold up to being in the turkey. And thank you for the tip about Gluten-Free Philly–it’s on my list!!

  24. says

    I love Food52! Such a neat idea and would love the cookbook!
    If you’re going to travel far and wide for your book tour, Google will probably be your best friend for looking for gluten free friendly spots to eat! I’ve found that searching for even for terms like vegan or vegitarian will lead me to spots where they can accomidate those of us that are gluten free.