Preheat oven to 170 C / Gas 3. Lightly grease a 23cm Bundt cake tin and dust with gluten free flour. Set aside.
In a medium bowl, mix together gluten free flour, ground almonds and xanthan gum.
In a separate bowl, combine sugar, butter, baking powder, salt and vanilla extract and whisk until smooth and fluffy.
Beat in eggs, one at a time, mixing well after each addition. Stir in milk gently, alternating with the flour mixture. Ensure sure all ingredients are well mixed, and then beat for an additional minute.
Coat gluten free chocolate chips with 1 tablespoon of gluten free flour. Add to cake mixture and mix in with a wooden spoon. Pour cake mixture into prepared tin.
Bake cake in the preheated oven for 50 to 60 minutes.
Remove from oven, and let cool in tin for 10 minutes before inverting over a wire rack to cool completely.