Preheat your oven to 325 degrees. Grease your mini bundt pan or regular bundt pan with coconut oil or butter. Set your pan aside.

In the bowl of your stand mixer beat together the unsalted butter, coconut oil and sugar. Add the eggs, buttermilk and vanilla. Beat until combined. 

In a bowl whisk together the gluten free flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and blend together until a batter forms, 1-2 minutes.

Add the chocolate chips to the batter and stir in to combine.

Pour the batter into your greased bundt pan or mini bundt pan. 

Bake at 325 degrees for 1 hour, 10 minutes for a regular bundt pan or 40 minutes for mini bundt pan.

Test the cake with a toothpick. It should come out clean and the center of the cake should be firm when done.

Let the cake cool for 10 minutes and then invert onto a cooling rack to finish cooling.

After the cake has cooled use my recipe for Gluten Free Chocolate Glaze to pour over the cake.