Name: Gluten Free Festive Wreath Bundt Cake
Prep time: 15 min
Cook time: 55 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Baking
Ingredients: 200g Glutafin Select Multipurpose White Mix; 30g cocoa powder; 2 tsp baking powder; 150g caster sugar; 3 large eggs; 200g unsalted butter, softened (plus a little extra for the tin); 1 tsp vanilla extract; 3 tbsp milk; 0.5 tsp xanthan gum; 75g unsalted butter; 35g cocoa powder; 225g icing sugar; 2-3 tbsp (30-45ml) milk; To decorate: your choice of chocolate coins, fondant icing holly leaves and candy canes, chocolate buttons, red berries or other wreath-like adornments

Chocolate Wreath Bundt Cake (Gluten Free Recipe)

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A sensational, sparkly festive showstopper, this gluten free chocolate wreath bundt cake is a fabulous bake to make. Soft chocolate sponge topped with luscious chocolate fudge frosting and an edible wreath. A gluten free dessert that everyone will enjoy.

I used the Glutafin Select Multipurpose White Flour Mix as the base for this lovely wreath bundt cake, which is available on prescription for diagnosed coeliacs in certain parts of the UK.

If you don’t have access to a prescription, try using my double chocolate bundt cake as an alternative base for this. Skip the chocolate drizzle and instead use the chocolate fudge icing and wreath design to finish it.

How Can I Find Out Whether I am Eligible for Coeliac Prescriptions?

Glutafin have full information about prescriptions for coeliacs on their website. Coeliacs in Wales, Scotland and Northern Ireland have wide access to gluten free food on presciption.

For coeliacs based in England, it is more of a postcode lottery with presciptions on available in some areas – however, Glutafin have a handy postcode checker we can use. Simply enter your postcode and it will give you details about prescription options in your area.

Can I Use the Glutafin Mix to Make Other Foodstuffs?

Yes Glutafin have dozens of other recipes on their website, using the Multipurpose White Mix. It’s very versatile and can be used for bread, cakes, pastry, biscuits and more (even bao buns and pitta!).

And for more festive fun, check out Glutafin’s selection of Christmas recipes. You’ll also find some helpful tips on how to stay safely gluten free at Christmas.

How to Get A Free Sample

If you are newly diagnosed with coeliac disease, visit the Glutafin website for information and advice and to sign up for a free sample box.

When I was diagnosed, I found this a really handy way to discover and try new products. Helping me to decide which items I wanted to order on my prescription.

Chocolate Wreath Bundt Cake Recipe

Time for the recipe, which you’ll find below. It will make enough to serve 10-12 people, depending on how generously you cut the slices.

If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy this gluten free bundt cake recipe please leave a review on the recipe card below, they are incredibly helpful. Thank you!

Laura x

Serves 12

Gluten Free Festive Wreath Bundt Cake

Prep Time: 15 minutes

Cook Time: 55 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

A delicious gluten free festive bundt cake in the shape of a lovely Christmas wreath. Soft chocolate sponge topped with chocolate fudge icing and edible adornments.

Ingredients

200g Glutafin Select Multipurpose White Mix
30g cocoa powder
2 tsp baking powder
150g caster sugar
3 large eggs
200g unsalted butter, softened (plus a little extra for the tin)
1 tsp vanilla extract
3 tbsp milk
0.5 tsp xanthan gum

For the icing & decorating

75g unsalted butter
35g cocoa powder
225g icing sugar
2-3 tbsp (30-45ml) milk
To decorate: your choice of chocolate coins, fondant icing holly leaves and candy canes, chocolate buttons, red berries or other wreath-like adornments

Instructions

Add all the cake ingredients (Glutafin Select Multipurpose White Mix, cocoa powder, baking powder, caster sugar, eggs, butter, vanilla, milk and xanthan) to the bowl of a stand mixer. Mix on low until incorporated, then mix on high for a minute until you have a gorgeous smooth, thick cake batter.

Heavily grease your bundt tin with butter. You should use a large, non-stick bundt tin. I used a simple ring form, but if you have a more ornate tin that is fine too. If your tin is prone to sticking, you can also dust the greased tin with a fine layer of cocoa powder.

Spoon the bundt cake mixture into the tin and smooth down with the back of a spoon of a spatula. Bake in the middle of the oven for 55 minutes at 150C (fan).

Once baked, carefully invert your bundt tin onto a cooling rack. The cake should drop out, but may need a little encouragement. Leave to cool fully.

To make the chocolate fudge icing mix the softened butter and cocoa powder in a mixing bowl to make a smooth paste. Add the icing sugar and 2 tablespoons of milk and mix until smooth. You may or may not need the third tablespoon of milk, depending on how warm the room is - you are aiming for a fairly stiff yet pipeable consistency.

Leave the icing to stand for 10 minutes, then mix again and transfer to a piping bag fitted with a star nozzle. Pipe onto the top of your bundt cake, creating a wreath of icing.

Decorate your wreath with fondant decorations, chocolate buttons, gold coins or whatever you have to hand. I went for a green, red and gold design, but you could make a beautiful version with dried flowers if you prefer. Give it a spritz with edible glitter and then it's ready to serve!

Notes

Freezing the cake: you can also slice and freeze the leftover cake for up to 3 months. I take a slice out, microwave it for 30 seconds and it's just perfect (with slightly melty, fudge icing, it's delicious with a dollop of clotted cream!).

Alternative to Glutafin Mix: if you don't have access to the Mix, simply use this double chocolate bundt recipe instead as the base bundt cake and then ice and decorate per this recipe.