This Chocolate Glazed Marble Bundt Cake is everything a cake should be. Delicious swirls of vanilla and chocolate cake and that chocolate glaze seriously puts it over the top. Not to mention, it’s of course gluten free, nut free, egg free and can be dairy free by using a non dairy milk of choice, allergy friendly chocolate and vegan baking sticks.
Preheat your oven to 350 degrees Fahrenheit and grease your bundt pan with vegetable oil. Set aside.
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
In a medium bowl whisk together the melted butter and cocoa powder until smooth.
In another medium bowl, combine the cornstarch and water with a spoon until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer, or using a hand mixer, beat together the butter or vegan baking stick and the granulated sugar until soft and fluffy. Beat in the cornstarch water mixture and the vanilla until combined. Add the gluten free flour mixture a little at a time and beat until just combined. Add the milk of choice and beat again until smooth.
Transfer 1 cup of the batter into the bowl with the cocoa mixture and using a spatula, mix until smooth and combined.
Spoon half of the plain batter into the bundt pan all around and smooth the top. Add the chocolate batter and smooth the top as well. Cover with the remaining plain batter and smooth the top.
Using a butter knife, make 5-6 cuts into the batter making a swirl motion (an S shape) all around the pan. Smooth the top again.
Bake for 25 min at 350 degrees. After the 25 min, lower the oven temperature to 325 degrees Fahrenheit, keeping the pan in the oven. Bake for another 25 min. After that 25 min, loosely cover the top of the Bundt pan with aluminum foil and bake for another 10-15 min or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Take out of the oven and let cool in the pan for about 10-15 min. Then using a spatula, gently loosen the cake from the pan and flip upside down to remove.
While the cake is cooling, make the glaze. In a medium microwave safe bowl, microwave the butter or vegan baking stick and the chocolate chips in 20 second increments, stirring after each time, until completely melted. Once melted, stir in the water and corn syrup until smooth and combined.
Place your cake on top of wax paper or parchment paper because this part is a bit messy. Immediately pour the warm glaze over the top of the Bundt cake and smooth with a spatula if needed. If the glaze has started to harden, just pop in the microwave for a few seconds to loosen it up again. Let the glaze harden on the cake before serving. Enjoy!