Chocolate Ricotta Bundt Cake
Prep time
Cook time
Total time
Chocolate Ricotta Bundt Cake - dense chocolate bundt to blast away those chocolate cravings.
Recipe type: Baking, Cakes
Cuisine: Egg-free, gluten-free, nut-free, soy-free, wheat-free, vegetarian
Serves: 12
  • 1 cup coconut sugar (or any unrefined sugar)
  • ½ cup coconut oil (or other oil preference) + extra for greasing
  • 1 cup ricotta
  • ¼ - ½ cup dairy or non-dairy milk
  • 2 cup spelt flour (or gluten-free flour mix)
  • ⅓ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla extract
  1. Preheat oven to 180C. Grease 2 medium 14cm diameter bundt pans (or 1 large bundt pan, or 1 round cake tin) with oil.
  2. In a stand mixer, beat oil, sugar and vanilla extract together. Add ricotta and beat until smooth.
  3. Sift flour, cacao, salt, baking power and soda in a medium bowl, then add to wet mixture. Mix on low for a few minutes then add milk by the ¼ cup until smooth and the consistency of chocolate mousse.
  4. Fill bundt pan/s ¾ full and bake for 30-40 minutes (50min for large cake pan) or until a skewer comes out clean with few crumbs. Cool in pan/s for 10 minutes, then turn out onto cooling racks.
Recipe by @OmNomAlly at