Chocolate Chip Bundt Cake - Gluten Free
This Chocolate Chip Bundt Cake is gluten free and uses shortcuts like cake mix and instant pudding for an easy chocolatey dessert.
Servings: 10
Cost: 5.00
Ingredients
- 1 Box Gluten Free Yellow Cake Mix
- 1 4 Serving Package Chocolate Instant Pudding Mix
- 1 Cup Sour Cream, Full Fat or Light
- 1/2 Cup Canola or Vegetable Oil
- 1/2 Cup Milk
- 4 Large Eggs
- 1 Cup Semisweet Chocolate Chips
- Powdered Sugar, optional
Instructions
- Preheat the oven to 350°F.
- Grease Bundt Pan with Non-Stick cooking spray, butter, or shortening.
- Flour the pan with 1 Tablespoon Rice Flour, Gluten Free Flour Blend, or Cake Mix
- Add the cake mix, pudding mix, sour cream, oil, milk, and eggs in large bowl or the bowl of a stand mixer fitted with paddle attachment.
- Beat the ingredients at low speed for about 30 seconds, until just blended. Increase speed to medium, and beat 3 minutes, scraping down the bowl as needed.
- Fold in the chocolate chips, and pour batter into the prepared pan.
- Bake for 45-50 minutes until a long wooden pick inserted in center comes out clean.
- Cool cooked cake in the pan 10 minutes before removing it from the pan to a wire rack.
- Cool completely for about 1 hour.
- Sprinkle with powdered sugar, if desired.
Video
Notes
- Milk – I used 1% Milk in my recipe. Try the recipe with your favorite milk or milk alternative. You can even use water!
- Sour Cream – I used light sour cream in my recipe but try it with full fat or with plain yogurt.
- Greasing and Flouring the Pan – Use rice flour, Gluten Free Flour or a little bit of the cake mix for flouring the pan.