1 ¾cupgluten free flour (I use Bob's Red Mill 1 to 1)
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupvegetable or canola oil
1cupsugar
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
1teaspoonvanilla extract
1cupsour creamroom temperature
⅔cupchocolate chips
For the glaze:
¾cuppowdered sugar
1tablespoonwhole milk or half and half (see notes)
Instructions
Preheat oven to 350°F. Grease a bundt cake pan and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, mix the oil and sugar together until combined. Add in the egg replacer, vanilla extract, and sour cream and stir. Fold in the dry ingredients. Gently stir in chocolate chips.
Pour batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before flipping the cake out of the pan.
To make the glaze, mix the powdered sugar with milk or half and half until smooth. If the glaze seems too thick, thin out with a bit more milk (add no more than a tablespoon at a time). Once the cake has cooled completely, pour on the glaze.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
For the glaze, you will really want to use whole milk or half and half (rather than skim milk or 2%, which doesn't thicken it quite as much). I recommend starting with only 1 tablespoon of milk/half and half, but be prepared to add a bit more if the mixture seems too thick. Only add 1 tablespoon at a time.