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Gluten-Free Triple Chocolate Cake

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The first time I tried Pamela’s Vanilla Cake mix, my daughter and I fell in love with it. So when Pamela’s mixes went on sale at our local store I bought several vanilla and chocolate mixes to have on hand when I needed to whip up a dessert quickly. Unfortunately, when I tried the chocolate cake mix we were all a little disappointed with it. I still had the receipt, so I could have returned the other chocolate mixes except for one problem. I am a rather obnoxious outspoken advocate and regularly badger encourage our local store managers to expand their gluten free sections. So the last thing I wanted to do was return some gluten free products. (I should give my local grocery store, Raley’s, a shout out. They have a gluten free section that now rivals Whole Foods and have always ordered whatever weird flours I have requested).  I decided to keep the chocolate cake mix and experiment with it. I tried it in an easy recipe I used to make as a child and the results were absolutely delightful. I now buy Pamela’s Chocolate Cake Mix on purpose to make this recipe:

Ingredients:

1 package  Pamela’s Chocolate Cake Mix

1 small package of instant chocolate pudding (~3.8 oz – 4 oz. depending on the brand. Make sure the brand you choose does not contain gluten.)

3/4 cup vegetable oil

3/4 cup water

4 eggs

1 teaspoon gf vanilla

12 ounce package of chocolate chips

powdered sugar

1. Blend all ingredients except chocolate chips. Beat for 5 minutes at medium speed. Stir in chocolate chips by hand.

2. Pour into greased  Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .

3. Cool in Bundt pan for 5 minutes, then invert onto a serving dish. Sprinkle with powdered sugar before serving.

I promise to lay off the chocolate and sugar and come back next week with a healthier cake sweetened with brown rice syrup.

For more delicious gluten-free recipes visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.  The Gluten-Free Homemaker’s monthly challenge is gluten-free cakes, so be sure to submit your favorite cake recipe.

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.