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.

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 pound cake is also scrumptious.

Gluten-Free Bundt Cake

I 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 a gluten-free bundt cake

1. Add sugar, flour, cocoa, baking soda, baking powder, and salt to a large mixing bowl.
2. Mix until combined and no lumps of cocoa remain.
3. Add the eggs, sour cream, oil and vanilla.
4. Beat on medium speed for 1-2 minutes. Add hot water and stir until combined. If desired, stir in chocolate chips.
5. Poor into a non-stick bundt cake pan. Tap sides to help it settle.
6. Bake as directed. Allow to cool for 10 minutes in the pan, then loosen the sides of the cake with a rubber spatula. Invert the cake on a cooling rack and allow it to settle onto the cooling rack. You can frost this gluten-free chocolate bundt cake, drizzle it with melted chocolate, or enjoy it as-is.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

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!

Yield: 16 slices

Gluten-Free Chocolate Bundt Cake

Print

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.

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

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

1. Preheat oven to 350°F. Grease a 10-inch Bundt cake pan; set aside.
2. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.
3. Add the eggs, sour cream, oil and vanilla; beat on medium speed for 2 minutes.
4. Add hot water and stir until combined.
5. Stir in chocolate chips.
6. Poor into pan. Tap sides to help it settle.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes before removing from pan to a wire rack.
9. Dust with powdered sugar if desired.
10. 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:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 342mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 3g