¾cunsweetened cocoa powderDutch processed is recommended
2cgluten free all purpose flour
1tspxanthan gum, omit if your gf all purpose flour has this
2eggs, room temperature
½cdairy free sour cream, room temperature
Preheat oven to 350°F. Grease a bundt cake pan with nonstick spray; set aside.
In a small saucepan, place coffee, dairy free butter, and cocoa. Over low heat stir occasionally until butter melts.
Remove from heat, and whisk until smooth. Allow the mixture to cool for 10 minutes.
Put flour, xanthan gum, sugar, baking powder, baking soda, and salt into a large bowl, whisk to combine.
In a small bowl combine vanilla extract, eggs, dairy free sour cream and set aside.
Pour the cooled chocolate mixture over the dry ingredients. Mix until thoroughly combined. Scrape the sides and bottom of the bowl as needed.
Add the sour cream and egg mixture to the bundt cake batter. Mix well.
Pour the cake batter into the bundt pan and bake for 48-50 minutes depending on the size of your pan. Bake until a long toothpick comes out clean. If your pan has a dark interior the baking time will be even less.
Remove the cake from the oven and allow to cool on a cooling rack for 5 minutes. Then turn the cake over and on the cooling rack and remove the bundt cake pan.
Completely cool cake before icing.
Store cake at room temperature in an airtight container or well-wrapped for 2-3 days.