Chocolate Bundt Cake

Chocolate Bundt Cake

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

15 / 45-50 Minutes


1 10inch cake

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

15 / 45-50



10inch cake
1 3/4 cups
1 3/4 cups
RYZE Yellow Blend
3/4 cup
baking cocoa
2 tsps
baking soda
1 tsp
baking powder
1 tsp
large eggs, room temp
1 cup
sour cream
1/2 cup
1 tsp
vanilla extract
1 cup
hot water
1/2 cup
chocolate chips

Gluten-Free Bundt Cake that is rich, chocolaty, and perfect without frosting. Only one bowl and one pan until this decadent cake is ready to serve.

  1. Preheat oven to 350°F. Grease a 10-inch Bundt cake pan; set aside.
  2. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.
  3. Add the eggs, sour cream, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin).
  4. Add hot water and stir until combined.
  5. Stir in chocolate chips.
  6. Poor into pan. Tap sides to help it settle.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing from pan to a wire rack.
  8. Dust with powdered sugar if desired.
  9. Store in an airtight container at room temperature for up to 4 days.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: Photo credit also goes to Chrystal Carver.

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