I have adapted this recipe from Gert Bakker’s family cookbook and made it gluten free. We ate it before I could take a picture and so I randomly searched images on Google and found one that looked exactly like mine! The recipe is basically the same as the one I adapted. I’ll take my own photo next time I bake it!
Beat at medium speed in mixer bowl:
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Picture is borrowed from Taste of Home. |
- 1 cup sugar
- 1/2 butter
Add:
- 1 cup sweet rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1 cup sour cream
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Beat at low speed until blended, scrape bowl with spatula. Increase speed to medium- beat for 3 minutes. Stir in:
- 1 /2 cup chocolate chips
Spread batter in a greased and floured bundt or tube cake pan. Mix the following into a crumbly mixture:
- 1/2 cup rice flour or a half rice flour and half millet flour
- 1/2 cup brown sugar
- 1 1/2 teaspoon cocoa powder
- 1/4 cup butter
Add to crumb mixture:
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts or pecans
Bake at 325* for approximately 60 minutes or until cake tester comes out clean. Cool in pan.
Notes: This cake starts out very soft. The next day it firms up nicely. Can be kept in sealed container for 3-4 days. Can also be frozen.