I treated myself to a bundt pan over the Christmas holiday. How’s that for exciting? The Bundt pan first rose to fame in the 1960’s and with over 60 million sold, is the most-sold pan in the US. Mark your calendars for November 15th, which has been designated as National Bundt Day. I actually have been loving my bundt cake pan and used it to make the yummy pound cake we enjoyed with our New Year’s fondue. This past weekend, I broke out the bundt again for this Gluten Free and Dairy Free Chocolate Pistachio Bundt Cake.
It’s funny the things you crave when pregnant. I just had to have Pistachio pudding (with some chocolate of course), and this recipe fit the bill. It’s super-duper easy (I made it on a week night), and you can make it even easier by subbing in a ready-made gluten free cake mix.
Gluten Free and Dairy Free Chocolate Pistachio Bundt Cake
1 package gluten free yellow cake mix OR,
- 1 1/2 cups white rice flour
- 3/4 cup tapioca flour
- 1 tsp salt
- 1 tsp baking soda
- 3 tsp baking powder
- 1 tsp guar gum
- 1 cup granulated sugar
1 3-ounce package Jell-O brand instant pistachio pudding mix
1/2 cup orange juice
1/2 cup water
1/2 cup vegetable oil
2 tsp gluten free vanilla extract
3/4 cup Hershey’s chocolate syrup
Preheat oven to 350 degrees. Spray bundt pan with gluten free cooking spray, then flour with gluten free flour. Mix together dry ingredients in large bowl. Add wet ingredients except for chocolate syrup and blend with mixer to moisten. Beat on medium speed for 2 minutes. Pour 2/3 of the batter into the prepared bundt pan. Add the chocolate syrup to the remaining batter. Beat until mixed well. Pour into bundt pan on top of the batter already in the pan. If you prefer your cake “marbled”, you can take a butter knife and make swirling patterns throughout the batter before baking. Bake for 50-60 minutes until toothpick inserted into cake comes out clean. Makes 16 servings. Let cool completely before removing from pan. Dust with powdered sugar before serving.
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