The chocolate Kamut flour bundt cake is a “without” cake, a delicate, soft, and delicious dessert for breakfast and dipping, dedicated to those who are intolerant. It is lactose-free only if you use dark chocolate. The chocolate Kamut flour bundt cake is a simple dessert, a classic readapted to be delicious for everyone.
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- Difficulty: Easy
- Cost: Budget-Friendly
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups Kamut® flour
- 1/3 cup potato starch
- 4 eggs
- 1 cup sugar
- 6.8 fl oz rice oil (or other vegetable oil of choice)
- 6.8 fl oz oat beverage
- 3 oz dark chocolate
- 3/4 oz chocolate chips or chunks
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 9.5-inch Cake Pan
- 1 Double Boiler
- 1 Cooling Rack
- 1 Cake Tester
Steps
Melt the dark chocolate in a double boiler. In the mixer bowl, beat the eggs with the sugar until you get a nice white and frothy mixture. Add the oil gradually, then incorporate the oat beverage. Also, add the melted chocolate. Mix well, then fold in the flour and baking powder, ensuring everything is well combined. Finish by adding the chocolate chips and folding them into the batter.
Spray the pan with a baking spray (recommended if using intricate molds like mine, otherwise you can simply butter and flour the pan). Pour the batter into the pan and bake in a preheated oven at 356°F (180°C) for 40 minutes.
Remember to do the toothpick test to check for doneness.
When the cake is baked, remove it from the pan and let it cool on a wire rack. Then, if desired, dust with powdered sugar before serving.
Notes
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