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Gluten-Free Valentine's Raspberry Chocolate Bundt Cake

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 portion 142g Total Servings: 12

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
300
Fat / Lipides
16 g
24%
Saturated / Saturé
2 g
10%
+ Trans / Trans
0g
Cholesterol / Cholestérol
85mg
28%
Sodium / Sodium
430mg
17%
Carbohydrate / Glucides
37g
12%
Fibre / Fibres
1g
4%
Sugars / Sucres
20g
Protein / Protéines
4g

2%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
2%
Calcium / Calcium
2%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
2%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 portion 142g Total Servings: 12

Amount Per Serving
Calories
300
Calories from Fat
144
% Daily Value *
Total Fat
16 g
24%
Saturated Fat
2 g
10%
+ Trans
0g
Cholesterol
85mg
28%
Sodium
430mg
17%
Total Carbohydrates
37g
12%
Fiber
1g
4%
Sugars
20g
Protein
4g

Vitamin A 2% • Vitamin C 0%
Calcium 2% • Iron 2%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


Prep time

20 mins
Cook time

60 mins
Total time

80 mins

Ingredients  

1 package Kinnikinnick White Cake Mix (500 g)

4 large eggs (240 g)

1 cup cold water (237 g)

¾ cup vegetable oil (163 g)

1 tsp vanilla extract (5 g)

2 pints fresh raspberries (340 g)

8 oz semi-sweet chocolate - chopped fine (225 g)

Optional: decorate with whipping cream, fresh raspberries and chocolate shavings. 
Gluten-free Valentine Chocolate Bundt Cake

Directions

  1. Preheat oven to 325°F (162°C). Generously grease bundt pan.
  2. Mix eggs, oil, water and vanilla until combined.
  3. Add Kinnikinnick White Cake Mix. Mix until smooth and incorporated.
  4. Fold in chopped chocolate and raspberries.
  5. Pour into bundt pan and spread evenly.
  6. Bake in preheated oven for 60 - 70 minutes.
  7. Cool for 5 minutes then invert onto serving plate.
  8. Decorate with optional whipped cream, raspberries and shaved chocolate.

Yields 1 cake 


Gluten-free Valentine Chocolate Bundt Cake

 

Tips & Variations

  • If using frozen raspberries, pull out a ¼ cup dry cake mix and toss berries in mixture. Mix the same as above folding the floured berries in at the end of the mix. Bake for 70 minutes.

 


Stock up your pantry

White Cake Mix

White Cake Mix

Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

Made for celebrating. Perfect for birthday cakes, cupcakes & shortcake. A versatile pantry staple. Can be made vegan. Try amazing recipes this gluten-free cake mix makes possible.