Soft, delicious and very indulgent. The gluten-free cocoa bundt cake is ready in 5 minutes and is super fluffy. Perfect for breakfast and beyond, it becomes a perfect dessert when served with a dollop of cream or a scoop of ice cream. To make this cake, I used chestnut flour mixed with rice flour, the chestnut flavor captivates from the first bite. Come with me as we start baking right away.
Happy cooking, Giusi.
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- Cuisine: Italian
Ingredients
- 1 3/8 cups Chestnut flour
- 3/4 cup Rice flour
- 1/4 cup Unsweetened cocoa
- 1 packet baking powder (0.56 oz)
- 1/3 cup Granulated sugar
- 2 eggs
- 1/3 cup Vegetable oil
- 1 cup milk (Warm)
Steps
In a bowl, mix the eggs with the sugar, then add the oil and milk.
Also add the previously sieved flours and unsweetened cocoa, and finally the baking powder.
Once all the ingredients are incorporated, pour into a 9-inch diameter baking pan buttered and floured or lined with parchment paper.
Bake at 356°F in a preheated static oven for 35 minutes. Always remember to do the toothpick test: if it comes out dry, the bundt cake is ready.
Let the bundt cake cool completely in the pan.
The gluten-free cocoa bundt cake is ready to be enjoyed. I hope you liked this recipe, see you next time.
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