GLUTEN-FREE CHOCOLATE BUNDT CAKE with rice flour, perfect for a snack or breakfast, quick recipe, butter-free, recipe for celiacs, light cocoa dessert.
The gluten-free bundt cake with rice flour is the perfect chocolate dessert for celiacs, super light and butter-free, ideal for kids. Made with cocoa and pieces of dark chocolate, a delight for a sweet treat without overdoing the calories.
The dessert is perfect for dunking in milk, of course, rice flour is not like wheat flour so it remains drier, but the gluten-free bundt cake is very good because it’s lighter. If you don’t have lactose intolerance, you can use butter instead of oil.
Join me in the kitchen today for the recipe of the gluten-free chocolate bundt cake with rice flour!
Published on October 7, 2015, 18:05
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 160 g brown sugar
- 2 tablespoons unsweetened cocoa powder
- 250 g rice flour
- Half packet baking powder
- 1/4 cup vegetable oil
- 1/3 cup water (or milk)
Steps
Beat the eggs with the brown sugar until you get a frothy mixture.
Gradually add the cocoa, rice flour, baking powder, alternating with vegetable oil or EVO oil and water or milk.
Butter and flour a bundt cake pan, or a cake tin, and pour in the mixture, add chocolate pieces, you can put them in the batter if you prefer.
Bake at 350°F for about 25 minutes, always do the toothpick test before removing from the oven.
Bon appétit
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GLUTEN-FREE CHOCOLATE BUNDT CAKE
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FAQ (Frequently Asked Questions) GLUTEN-FREE CHOCOLATE BUNDT CAKE
Can I make the bundt cake with other flours?
Absolutely! You can use all-purpose or whole wheat flour, whichever you prefer.
Can the gluten-free bundt cake be modified?
Yes, you can also make it coffee-flavored if you like, or you can add tablespoons of custard or chocolate eggs.
How long does it keep?
It keeps for 3-4 days.
