White Chocolate Latte Bundt Cake
This sweet and cozy cake will bring to mind your favorite barista-made latte. The coffee and espresso are built right into the batter, and then envelop the cake in a bittersweet glaze.
The allergy-friendly white chocolate chips are scattered throughout the cake, melting right in, balancing the bold espresso with a hint of extra sweetness. The moist gluten-free cake is finished with a white chocolate drizzle, which firms up just the right amount.
Our beautiful Bundt is the perfect finisher for a holiday dinner, or make it to serve on a winter’s afternoon when you’re entertaining a few good friends.
As you organize ingredients, if you can’t easily find instant espresso, you can use instant coffee instead. Or, if you prefer just a mild coffee flavor, you can forgo the espresso altogether. If allergy-friendly white chocolate chips aren’t available where you live, there’s nothing wrong with using safe semisweet or dark chocolate instead, making this a Mocha Latte Bundt Cake … which, I assure you is a winner, too.
Regardless of which flavor combination you choose, you’ll be happy to know that this recipe comes together in flash – you’ll be finished mixing before the oven is even preheated. Soon, your house will soon fill with the warm, tempting aroma of latte meets chocolate cake. Photo: Laurie Sadowski
Makes: 1 cake, 12 servings
Free of: Gluten and top allergens
- Preferred oil, for the pan
- 1 cup strongly brewed coffee, room temperature
- 3 tbsp instant espresso
- 1 1/3 cup sorghum flour, plus more for dusting the pan
- 1 cup millet flour
- 1/2 cup tapioca flour
- 1/4 cup arrowroot starch
- 2 tsp baking powder
- 1 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup allergy-friendly mini white chocolate chips, such as Enjoy Life Foods
- 1 1/4 cups white sugar
- 2/3 cup allergy-friendly vegetable oil or canola oil
- 2 tsp vanilla extract
- 1 cup nondairy “buttermilk” (see Buttermilk Note)
- 1 tbsp cider vinegar
Vanilla Coffee Glaze
- 3 tbsp strongly brewed coffee
- 1 tbsp pure vanilla extract
- 1/2 tsp fine sea salt
- 1 1/2 cups confectioners’ sugar, sifted
White Chocolate Drizzle
- 1/2 cup allergy-friendly mini white chocolate chips, such as Enjoy Life Foods
- 1 tbsp vegetable or canola oil
- For the cake, preheat the oven to 350 degrees F. Lightly oil a 10-inch (12-cup) Bundt pan. Sprinkle with sorghum flour, tapping out the excess.
- Measure the instant espresso into the brewed coffee. Stir to dissolve.
- Place sorghum flour, millet flour, tapioca flour, arrowroot starch, baking powder, xanthan gum, baking soda, and salt in a large bowl. Whisk to combine. Stir in white chocolate chips.
- Prepare nondairy buttermilk (see Buttermilk Note below). Set aside.
- Put the sugar, oil, and vanilla extract in a stand mixer or large bowl. Turn the stand mixer (or a hand mixer) onto medium-low speed. Beat until well combined. Add the coffee mixture. Beat once more until well combined.
- Turn the mixer to low speed. Alternate adding the flour mixture (in 3 additions) and the buttermilk (2 additions). Start and end with the flour mixture, mixing well after each addition. Turn off the mixer. Use a spatula to quickly stir in cider vinegar until just combined.
- Scrape the mixture into the prepared Bundt pan, smoothing evenly. Bake in the center of the oven for 45 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean. The cake should be lightly browned and beginning to pull away from the sides of the pan, and the center will spring back when lightly touched.
- Let the cake cool in the pan for 10 minutes. Then, invert it directly onto a serving dish. Let cool to room temperature before you prepare the glaze.
- For the glaze, mix the coffee, vanilla extract, and salt in a medium bowl. Add the confectioners’ sugar. Whisk until mixture is smooth.
- Spoon the glaze over the cake.
- For the white chocolate drizzle, put the white chocolate chips and oil in a microwave safe bowl. Heat on 30 second intervals, stirring between each one, until the mixture is smooth. Drizzle over the cake.
To make nondairy “buttermilk,” add 1 tablespoon of cider vinegar to a liquid measuring cup. Stir in enough nondairy milk to make 1 cup. Let sit for 5 minutes before using. Restir before adding to recipe.
Laurie Sadowski’s latest e-book is The Gluten-Free, Vegan, Allergy-Friendly Chocolate Chip Cookie Guidebook. For a limited time, Allergic Living readers get $5 off the e-book with the promotion code: Allergicliving.
Pies, cookies and gingerbread+ Check out Allergic Living’s awesome list of holiday dessert recipes here.
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