Gluten-Free Vanilla Bundt Cake with Chocolate Glaze

Preheat your oven to 350°F (175°C).

Grease a bundt pan with coconut oil.

In a large bowl, whisk together 2 cups of gluten-free flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

In another bowl, beat 1 cup of unsalted butter until creamy.

Add 3 large eggs to the butter, one at a time, beating well after each addition.

Mix in 1 tablespoon of vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared bundt pan.

Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the glaze, melt 1 cup of dark chocolate chips with 1/4 cup of coconut milk over low heat, stirring until smooth.

Drizzle the chocolate glaze over the cooled cake before serving.