I played with the recipe over the past couple weeks and I’m thrilled with the gluten free version; it tastes every single bit as amazing as the original. Whether you need a traditional dessert or a gluten free version, this cake is 100% guaranteed to impress. I made this cake for a Christmas party last weekend and it was a huge hit. I saved a slice for my breakfast the next morning and I’m not even kidding, I have missed this cake every morning since. If the #cakeforbreakfasteverydaydiet was really an option, I’d be all over that.
COOK’S NOTE: This recipe works perfectly with a 12 cup bundt pan. My bundt pan holds 10 cups, so I divided the extra batter between 4 miniature bundt cake pans. I filled each one with about ⅓ cup of the batter. The baking time for the mini bundt cakes was 35 minutes. Check out all of the Gluten Free Dessert Recipes on this website! {originally published 12/12/14 – recipe notes and photos updated 6/20/22} ONE YEAR AGO TODAY: Chocolate Covered Pretzel Toffee
