Prep 10 min
Cook 1 hour
Ready In 1 hr 10 m
INGREDIENTS
2 cups (8 ounces) gluten-free flour*
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 (3.9-ounce) package instant chocolate pudding mix
¾ cup water
¾ cup butter, softened (or melted coconut oil)
4 eggs, beaten
1 tablespoon vanilla
1 cup sour cream
1 cup miniature semisweet chocolate chips, dusted with flour**
powdered sugar for dusting (optional)
DIRECTIONS
*To make my gluten-free flour blend, mix equal parts tapioca flour, superfine white rice flour, superfine brown rice flour, and sweet rice flour.
**Dusting chocolate chips with flour will prevent them from sinking to the bottom of the pan.
Preheat oven to 350 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, stir together the flour, sugar, baking soda, salt, and instant pudding. Add the water, butter, eggs, vanilla, and sour cream. Mix until well blended. Fold in the chocolate chips. Pour into the prepared Bundt pan.
Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.