Step 1

Preheat the oven to 350F.

Step 2

In a separate bowl combine the gluten-free flour, cornstarch, kosher salt, and baking powder and set aside.

Step 3

Add the room-temperature butter, oil, and vanilla extract to the bowl of the stand mixer fitted with the paddle attachment or a large bowl. At a medium-high speed mix the ingredients for 1-2 minutes until it appears lighter in color and smooth.

Step 4

Add the granulated white sugar and mix for an additional 2 minutes.

Step 5

With the mixer running on low, add the room-temperature eggs one by one allowing each egg to incorporate for at least 30 seconds.

Step 6

Add the dry ingredients to the wet ingredients, one-third at a time alternating with the milk. Mix until it has a smooth consistency. Make sure to scrape down the sides of the mixing bowl halfway through.

Step 7

Remove half of the vanilla cake batter and transfer it to a piping bag or a ziplock bag (or piping bag)

Step 8

To the remaining cake batter add the cocoa powder (sift if it appears very lumpy), espresso powder (if using), and milk. Mix until smooth for about one minute. Scrape down the sides of the bowl with a flexible spatula, ensuring everything is incorporated well. Transfer the gluten free chocolate cake batter to a separate ziplock bag (or piping bag)

Step 9

Spray the inside of the Bundt pan with nonstick cooking spray or grease thoroughly with butter. Make sure to get all the crannies and nooks if you use a fancy bundt pan.

Step 10

Starting with the vanilla cake batter, snip off a small portion of one corner of the ziplock bag. Pipe one layer of vanilla batter into the bundt cake.

Step 11

Retrieve the chocolate cake batter, snip off a small portion of one corner of the ziplock bag. Pipe some chocolate batter right on top of the center of the vanilla batter.

Step 12

Top the chocolate cake batter with a layer of vanilla cake. The weight of the cake batter will slowly spread and fill the bundt cake.

Step 13

Keep repeating the alternative cake batter flavors until they are used up. This is how this cake gets its zebra stripes.

Step 14

Gently tap the bundt pan against the countertop. By doing this, you'll guarantee the even distribution of the gluten-free zebra cake batter, eliminating any potential air pockets that might be present.

Step 15

Place the bundt cake pan in the preheated oven and bake at 350F for 50-55 minutes. Bake until a toothpick inserted in the center of the cake comes out clean (a few moist crumbs are okay). If using a digital thermometer, the internal temperature should be at least 200F.

Step 16

Carefully remove the bundt pan from the oven and place it on a cooling rack. Allow the bundt cake to cool in the pan for 10 minutes.

Step 17

Invert the slightly cooled bundt cake onto a wire rack set over a sheet tray. If you have sprayed your bundt pan generously, it should slide out of the pan without any issues. Allow for it to cool completely before glazing! This can take 2-3 hours.

Step 18

To make the dark chocolate glaze, combine the dark chocolate chips, unsalted butter, kosher salt, and corn syrup in a heat-proof bowl. Place it on top of a small saucepan with hot (not boiling) water.

Step 19

Allow the heat of the water to melt the ingredients together.

Step 20

With a flexible spatula stir the ingredients together until the glaze is smooth and fully combined.

Step 21

Allow the glaze to cool for a few minutes before using.