Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household. Making a gluten-free bundt cake has never been easier.
Need a more traditional Gluten-Free Cake? Try my easy Gluten-Free Chocolate Cake. It’s seriously the best.
If you are looking for more gluten-free chocolate treat recipes you’ll want to check out my Gluten-Free Chocolate Cake Donuts. My Gluten-Free Vegan Chocolate Ganache Cake is also scrumptious.
Gluten-Free Bundt Cake
Gluten-Free Bundt CakeI haven’t had a good Gluten-Free Chocolate Bundt Cake in forever. One that tastes like its gluten equivalent with a rich, fudgy flavor, and pleasing texture.
I searched through my recipe archives and realized I didn’t have a recipe for a Gluten-Free Bundt Cake. Which should be a crime… just kidding about the crime thing. But you’ll agree with me when you make this gluten-free bundt cake recipe.
I could’ve used my gluten-free chocolate cake recipe but chocolate cake tends to be more airy and light (in my opinion). You don’t always get that dense, fudge-like consistency that you want to get with a gluten-free chocolate bundt cake.
And a gluten-free bundt cake should be sweet enough on its own that you don’t need to add frosting. Not that you need to add frosting to anything, but I love frosting and usually add it to most cakes I bake.
This Gluten-Free Chocolate Bundt Cake is loaded with chocolate chips and is perfect without frosting. Easter is just around the corner, and I thought about making this gluten-free bundt cake and adding colorful fresh berries like strawberries, raspberries, and blueberries on the top and in the center.
Berries compliment chocolate cake well and they would add a lovely, healthy twist to a rich cake. If you don’t like serving chocolate at Easter, you could always save this gluten-free bundt cake for Mothers Day, or a Sunday brunch. This recipe makes a 10-inch cake, which is the equivalent of 16 good-size slices.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.
How to make gluten-free bundt cake
- In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.
- Add the eggs, sour cream, oil and vanilla; beat on medium speed for 2 minutes.
- Add hot water and stir until combined.
- Stir in chocolate chips.
- Poor into pan. Tap sides to help it settle.
- Bake as directed.
You can frost this gluten-free chocolate bundt cake, drizzle it with melted chocolate, or enjoy it as-is.
My family devoured this gluten-free bundt cake. Well, at least they tried to. I did end up giving about half of it away to friends (who loved it). With the amount of baking and recipe development that I do, it’s in our best health to share.
Also, it makes our friends and neighbors feel special that they get to enjoy fresh baked treats each week.
If you like this Gluten-Free Chocolate Bundt Cake, but are looking for more of a traditional cake recipe, check out my Gluten-Free Chocolate Cupcakes, or my Gluten-Free Vegan Chocolate Cupcakes. Are you a fan of chocolate anything? Then you’ll also like these Flourless Chocolate Mudslide Cookies from My Gluten-Free Kitchen.
Please stop back by and leave a comment below letting me know what you thought of this bundt cake!
Gluten-Free Chocolate Bundt Cake
Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household. Making gluten-free bundt cake has never been easier.
Ingredients
- 1 3/4 cups sugar
- 1 3/4 cups all-purpose gluten-free flour (Bob's Red Mill 1-to-1 and Ryze work well)
- 3/4 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon gluten-free baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup sour cream (or dairy-free yogurt to keep it dairy-free)
- 1/2 cup oil
- 1 teaspoon gluten-free vanilla extract
- 1 cup hot water
- ½ cup gluten-free mini chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 10-inch Bundt cake pan; set aside.
- In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.
- Add the eggs, sour cream, oil and vanilla; beat on medium speed for 2 minutes.
- Add hot water and stir until combined.
- Stir in chocolate chips.
- Poor into pan. Tap sides to help it settle.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before removing from pan to a wire rack.
- Dust with powdered sugar if desired.
- Store in an airtight container at room temperature for up to 4 days.
Notes
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
- Dairy-Free Option: Use dairy-free yogurt in place of the sour cream, and dairy-free chocolate chips to keep this dairy-free.
- Chocolate Chips: You can use regular chocolate chips, but they might sink to the bottom. Mini chocolate chips work best.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 342mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 3g
Rebecca @ Strength and Sunshine says
I really need to get a full size bundt pan!
Kelly @ TastingPage says
I think there are a lot of great occasions where you could serve this delicious looking cake. Chocolate is always a good idea!
Nicole Dawson says
I’ve never run across RYZE flour before! Is it only online? Love that its free from allergens.
chrystal says
Yes. You can order it from Amazon!
Megan says
I love a thick slice of chocolate cake and the crumb on this looks JUST right.
Sharon @ What The Fork says
This cake looks so rich and amazing!
chrystal says
Thank you!
Amanda says
This cake looks beautiful. I need to find more reasons to make cakes, if I make them for just us, I eat it all….need to find people to share with!
Lyrra says
I noticed this is filed under “dairy free” but sour cream is listed as one of the ingredients. Do you have a good non-dairy brand you can recommend for this recipe?
chrystal says
Oh gosh! Good catch. I’ll remove the tag. You can make this dairy-free by using a dairy-free yogurt. I like to use So Delicious.
Lyrra says
Thanks for the suggestion!
I’ve recently had to go gluten and dairy free to help with my inflammation issues, and I’ve been having a hard time finding good alternatives.
I can’t wait to try this recipe in hopes I can add it to the “make again!” list.
Cheers!
Cecilia says
Can I use kahlua instead of hot water?
chrystal says
The hot water helps activate the cocoa. If you warm it up, It might work. Sounds like a tasty combination.
Best,
Chrystal
Madalyn says
Do you need xanthan gym for this recipe ?
chrystal says
Hi Madalyn,
No, you don’t 🙂 Most my recipes don’t call for it. xanthan gum acts as a binder and a shelf stabilizer. I usually only include it if it’s a high fat content recipe, so that it helps bind the other ingredients. I hope that helps!
Best,
Chrystal
Bianca says
This is the best gluten free chocolate cake ever! Everyone I know requests it. My one change is pitting in hot coffee instead of the hot water. It makes it even chocolatier!!
chrystal says
So glad you like it! Thank you for letting me know. I’ve used coffee instead of water before as well. It’s super yummy.
Best,
Chrystal
Deidre says
I want to make this for a birthday coming up this week. So I wanted to do a trial run as I’ve never made a gluten free cake before. I only found King Arthur gluten free flour in my local store and thought it would be ok. I guess it wasn’t as all of the chocolate chips sank to the bottom of the pan! When I removed the cake from the pan all the chips stayed in the pan. I like the flavor of the cake other than the chips sinking out. I don’t have time to order the RYZE flour but I wonder if that is the key to the chip problem. I will make it again without the chips and put a chocolate sauce on top. Should work for my needs this week!
chrystal says
Hi Deidre,
Yes, not all gf flours work the same and the Ryze is rice based with is heavier. You could either leave the chocolate chips out all together, or sprinkle them on top of the batter before you bake it, press them down slightly. Hope that helps.
Chrystal
Helen says
I too need to use a bigger tin. Cake was beautiful though even the bits from the bottom of the oven. First successful Bundt cake. Thank you
chrystal says
So glad you liked it. I will check my pan size and update the post so it’s clear which size I used 🙂
Best,
Chrystal
Chauncey says
I’m trying to reduce the amount of refined sugars in my home. Could I substitute coconut sugar or date sugar instead? Thanks so much!
chrystal says
I haven’t tried coconut sugar in this recipe but I have in other recipes – I imagine it will work 🙂
Best,
Chrystal
Angel Archer says
Made some mini bundt cakes using this recipe and they were delicious! I will definitely use this recipe again! Thank you so much!
chrystal says
Hi Angel,
I am so glad you like the recipe! I’ll have to make mini bundt cakes too. They sound adorable.
Best,
Chrystal
Nicky says
Hi, can apple sauce be used in this recipe instead of the yoghurt? Thanks
chrystal says
Hi Nicky,
You can but please note that it will have a little different of a texture. The yogurt really helps keep it tender. If you can’t do dairy yogurt, you can also use dairy-free.
Best,
Chrystal
Elisa says
I would like to make this in cupcake form. Are there any special modifications to the recipe that need to be made in order to be successful?
chrystal says
Hi Elisa,
I haven’t made this bundt cake into cupcakes. Are you looking to make cupcakes, or mini bundt cakes? For mini bundt cakes in a mini bundt cake pan you can reduce the cook time, and watch it from there. If you want to make cupcakes you might want to try my cupcake recipe.
I hope that helps!
Best,
Chrystal
Elisa says
Thank you for the quick response – this bundt cake recipe is THE BEST!
chrystal says
Hi Elisa,
I am so glad you think so 🙂 Thank you for stopping by to let me know.
Best,
Chrystal
Lisa says
This has got to be the BEST gluten free cake I’ve ever had. It was so easy to make and so delicious to eat. You would never guess it’s gluten free.
chrystal says
Awe, Lisa, you just made my day. So glad you like it. Thank you for taking time to stop back by and let me know.
All my best,
Chrystal
Tarah says
I made this cake yesterday for my daughter’s birthday and it was by far the most moist gluten free cake I have ever made. It was delicious! However, I am also wondering how to prevent the chocolate chips from sinking to the bottom? I just dropped a few on top because the batter was so runny and they all sank to the bottom. It still tasted delicious, just wondering why this happened? I used all the recommended ingredients. Thank you for the recipe!
chrystal says
Hi Tarah,
Happy birthday to your daughter! I’m so glad you liked this cake. I’ll put a note in the recipe, but I’ve had the most success with mini chips. They are smaller and they don’t sink.
Hope that helps. Thanks for stopping by to let me know you loved this bundt cake.
Best,
Chrystal
Kathy says
This is chocolate heaven So moist and so delicious. I made it exactly by the recipe and it turned out fantastic. Thank you so much for creating such delicious gluten free recipes. I’m excited to try all of them.
chrystal says
Hi Kathy,
I’m so glad you think so. We love this cake. Thank you for stopping by to leave a review and let me know.
Best,
Chrystal
Michelle says
I want to make this cake for my birthday but would like to make it diabetic friendly. Has anyone had success with substituting Swerve Granulated (or similar) sweeteners in place of the white sugar?
Thanks!
chrystal says
Hi Michelle,
I haven’t personally tried this with a sugar substitute. If you try it, let me know how it turns out!
Best,
Chrystal
Robin says
Made this for a dinner and a movie get together with my friends. Movie was My Big Fat Greek Wedding. We cook food associated with the movie and in the movie a Bundt Cake is brought to a get together. This Bundt Cake is delicious and moist. Almost over cooked. Will definitely make again. Used Bob Red Mill 1 for 1 flour and maple sugar.
chrystal says
Hi Robin,
I am so glad you like this bundt cake. I love that you cook food associated with the movie you are watching – super fun.
Best,
Chrystal
Aletha Haarsma says
Absolutely delicious cake you would never know it is gluten-free,,,,,,delicious will definitely make again… thank you
I used Pamela’s Artisan all purpose gluten-free flour and used butter instead of oil
Can’t wait to try other gluten-free recipes some can be so dry & heavy this is very light & fluffy, I put a good chocolate frosting on it,
chrystal says
I’m so glad you like it! Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Natalie says
Hi Chrystal, I’m just about to make this cake for the school winter fair, it looks a treat! I’m in the UK and wondered what oil you used as it’s not specified in the recipe. Many thanks!
chrystal says
Hi Natalie,
I’ve used vegetable oil, avocado oil, and olive oil in the past to make this bundt cake.
Best,
Chrystal
Jessica says
Hey there! Thank you for sharing your recipe. Always looking for a gluten-free option to classics. I’m going to be making this in some days. Would I be able to make the batter for a loaf pan, or is it only good for a bundt cake?
Thanks for your time!
Happy New Year!
chrystal says
Hi Jessica,
I haven’t made this in a loaf pan. It’s a true cake, so I’m not sure how it would work. If you want to try a rectangular cake pan, 9 x 13, it should work.
Best,
Chrystal
Jessica says
Thanks for your input! I’ll stick to the bundt pan! I’ll be using Red Mill’s Gluten free all purpose flour.. is that one ok for this recipe? Couldn’t find 1-1 in stock.
chrystal says
Hi Jessica,
I don’t recommend using the Bob’s Red Mill All Purpose Gluten Free Flour Blend. Several of my readers have had problems with it either being rancid (due to the chickpea flour/garbonzo flour) or they’ve had their baked goods shrink after cooling, and it delivers a rubbery effect. I love Bob’s Red Mill products, but this is one I don’t recommend right now.
Best,
Chrystal
Jessica says
Ah man. Thanks Chrystal! I’ll have to go look for it in another grocery store. Thank you for notifying me before I start baking tomorrow! Haha
Do you know of any recipes that could go with the flour I mentioned?
chrystal says
I’m happy to help, Jessica. I used to use the all purpose gf flour blend but I think they changed the recipe of it because I haven’t had much luck with it. So sorry I can’t be more help with it.
Best,
Chrystal
Katherine says
This cake is excellent! It’s a keeper! I served it w some whipped cream on the side.
chrystal says
I’m so glad you like it!
Best,
Chrystal
bonnie says
yummy! made a few minor adjustments. added cinnamon, used part buttermilk, part yogurt cause that is what i had. added some strong coffee as part of the water to give the cake a mexican flavor. added toasted pecans to glaze. awesome cake, especially for gluten free.
chrystal says
Hi Bonnie,
I am so glad you like it. I love the addition of cinnamon. Thanks for sharing.
Best,
Chrystal