Ingredients

• 2 Tbsp Vinegar
• 2 ½ cups Milk of choice, divided
• 2 cups Turbinado Sugar
• 1 cup Butter of choice
• 3 cups Gluten Free 1-to-1 Baking Flour
• 1 Tbsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• 4 Eggs
• OR
• ¼ cup Gluten Free Egg Replacer mixed with ½ cup Water
• ½ cup Cocoa Powder

Instructions

1. Preheat oven to 350°F degrees. Spray a Bundt pan with oil.
2. Combine vinegar with 2 cups of the milk and set aside.
3. In a mixing bowl, blend sugar and butter until well mixed and fluffy.
4. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
5. Add eggs (or egg replacer) to the butter mixture and mix well.
6. Next add the flour mixture in two batches, alternating with the milk mixture, beginning and ending with the flour. Set aside ⅓ of batter in a small bowl, then add cocoa powder and remaining ½ cup milk. Stir until well combined.
7. Alternate spooning dollops of chocolate and vanilla batters into the prepared pan, then cut a swirl pattern using a knife. Bake for 50–60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool 10 minutes in the pan, loosen the sides of the cake with a knife and remove from pan to cool completely.