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.
Is Sour Cream Gluten Free?
This recipe calls for sour cream. I often get the question is sour cream gluten free. Yes, sour cream is gluten free. Always check labels for off-brands to ensure no gluten ingredients were added.
How to make a gluten-free bundt cake
- Add sugar, flour, cocoa, baking soda, baking powder, and salt to a large mixing bowl.
- Mix until combined and no lumps of cocoa remain.
- Add the eggs, sour cream, oil and vanilla.
- Beat on medium speed for 1-2 minutes. Add hot water and stir until combined. If desired, stir in chocolate chips.
- Poor into a non-stick bundt cake pan. Tap sides to help it settle.
- 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!
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 ¾ cups sugar
- 1 ¾ cups all-purpose gluten-free flour (Bob's Red Mill 1-to-1 and Ryze work well)
- ¾ 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)
- ½ 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
Susanna
This cake is phenomenal. My whole family, including the gluten eaters, are thinking of all sorts of reasons for me to make this again ASAP! Thanks a ton!!
chrystal
I'm so glad to hear that everyone loved it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Jennifer
Can you sift the dry ingredients together? Will it Change the consistency of the cake?
chrystal
You can sift them but I haven't tried it in this recipe. It shouldn't make too much of a difference.
Best,
Chrystal
Cheryl Roberts
My family just adored this cake and are begging me to make it again.
chrystal
I am so glad. Thank you for letting me know.
Best,
Chrystal
Panna
Hi, could you advise what size cup to use? This recipe looks delish
Thanks
chrystal
Hi Panna,
I'm not sure what you mean by what cup size?
Best,
Chrystal
El
Are you using US cups(240ml) or UK cups(250ml)? I like recipes with grams.
chrystal
I use US cups. I am working on converting all my recipes so they will have the metric conversions as well.
Best,
Chrystal
Linds
Would mini Bundt cakes work too? My main concern is that they wouldn’t come out of the pan easily (I’ve already messed up with another chocolate Bundt cake recipe)
chrystal
You can use mini cakes. Don't grease the pans. Leave out the chocolate chips, and make sure to let them cool upside-down on a plate so it slides onto the plate as it cools.
Best,
Chrystal
Hallie Sciulli
I made this for Christmas Eve and it was a huge hit!! It is better than any store bought GF and DF cake I have ever bought.
Frances Stolz
This recipe calls for gf all purpose flour which doesn’t have zantham gum. So this cake doesn’t need it?
chrystal
You don't need to use xanthan in this recipe but it will keep it good a day or two longer. If you want to add it, add 1 teaspoon to the flour.
Best,
Chrystal
Rachel
Fantastic recipe! Used rice-based cream instead of the sour cream for a dairy-free version and it was excellent! My family devoured it. Will have to make this one again soon. Thank you!
chrystal
I am so glad you loved it. Thanks for sharing what you used.
Best,
Chrystal
Nancy@SeasonsofJoy
Bob's Red Mill 1 to 1 Gluten free flour DOES contain xanthan gum. It is what I used to make this cake.
chrystal
Yes, it does. 🙂
Best,
Chrystal
Esther
My chocolate cake craving were thoroughly satisfied by this recipe.
But I improvised a little bit. In place of the sugar, I used 8 dates and 2 ripe bananas, cut the oil in half. It came out delicious and nicely moist!
Thank you for sharing.
chrystal
So glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Ava
My daughter and I made your GF Chocolate Bundt cake tonight! It’s amazing!! You’d never know it’s Gluten Free! It’s so moist! I eliminated the chocolate chips as we didn’t have the mini’s, but we didn’t miss them! We drizzled it with chocolate and sprinkles, because everything needs sprinkles when your Sous chef is 8 years old! Thank you!!! I may try the GF Lemon cake for Mother’s Day on Sunday!
chrystal
I'm so glad you both love it. Thank you for stopping by to let me know.
Best,
Chrystal
David S.
i used canola oil but I guess I could have used butter or coconut oil. Which oil did you use? I am baking it now so I don't know just yet how it will turn out. have you tried a variety of oils?
chrystal
Hi David,
I have used canola oil many times, you can also use melted and cooled coconut oil, or melted an cooled butter. The butter will give it a fudgier texture.
Best,
Chrystal
Ava
This cake is so delicious! It was gone so fast! I am literally baking another as I type this. I only recently went GF and am thrilled to find a recipe like this that not only blows away ANY cake I have ever made, but is GF as well. I know this will be the perfect dessert to bring to gatherings as well. Simply delicious!
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Beata
I made a Gluten-Free Dairy-Free version of Chocolate Bundt Cake tonight. It is simply delicious. I do not like very sweet cakes, therefore, I reduced sugar to 1 cup. I did use about 1/3 cup of GF chocolate chips. The cake was moist and the crumb was perfect. My husband and son loved it!!! My sincere thanks for your well tested recipes. The dairy-free options are greatly appreciated.
chrystal
You are very welcome. I am so glad you are liking my recipes.
Best,
Chrystal
Debbie Lee
My family loved it. It's a keeper
chrystal
I am so glad. Thanks for letting me know.
Best,
Chrystal
Dana Brown
I notice recipe for gluten- free chocolate bundt cake calls for hot water in step 4, but I don't see an indication how much. Please advise. I look forward to making this.
chrystal
Hi Dana,
I see it in the recipe card. Is that where you looked?
Chrystal
Chris
Hi, how hot does the water have to be exactly? I do not see a specific temp. Thank you
chrystal
Hi Chris,
Great question. Anywhere from 95-115F is fine.
Best,
Chrystal
Stephanie Arnold
Hi Chrystal,
I made this cake because my mom is gluten and dairy free. It was wonderful and I'm already scrolling through your lists trying to figure out what I will be making next. Thank you!!!
chrystal
Awe, I am so glad that you liked it. I have around 300 recipe currently. Hopefully you find many more that you love.
Best,
Chrystal
Susan Tarmy
Haven't made this yet, but need to make a GF cake for a birthday next week. You said something about adding berries. I'd like to ad raspberries. Any suggestions how or how much? Thanks for your help!
Sue
chrystal
Hi Susan,
You can add 1 cup of raspberries to the batter or you can decorate the top with raspberries.
Best,
Chrystal
Peggy Miller
Such a good cake! Cannot tell it is gluten free. Not dry, not soggy, just perfect!
chrystal
I am so glad you like it.
Best,
Chrystal
Dee
Hello!
Is it okay to use 1 cup of almond milk? I just realized I don't have any sour cream or yogurt.
Thanks,
Dee
chrystal
Hi Dee,
You can use milk. The cake will have a slightly different texture.
Best,
Chrystal
Linda Ottmar
The recipe looks delicious. I have made GF cakes but not a bundt recipe. Could you tell me if this cake rises as "high" as a regular flour bundt cake? Thank you.
chrystal
I'm not sure. It's been about 10 years since I made a regular flour bundt cake, but I would say it's about 85% as high with the bundt cake pan I use. If you use a smaller one, it could rise higher since the same amount of batter has less surface area to cover.
Best,
Chrystal
Nancy@SeasonsofJoy
This is so delicious! However, I do not know how your chocolate chips ended up distributed throughout the cake, with the very thin better, and heavy chocolate chips, and I DID use mini ones! I thought of it when I was pouring the batter into the pan, as all the chips were at the bottom of the bowl of batter. Or course, they sunk to the bottom of the Bundt pan, too. There was no way to even hope this cake would all come out of the pan a a whole cake. The chips all stuck to the crevices of the Bundt pan, and some of the batter stuck with them. My husband was amazed that I was laughing about it as I scraped that yummy, crumbly (as it was removed and broke into pieces) mess out and patched the top of the cake with it! I will call it a deconstructed cake today when my son and his girlfriend come for dinner! The tiny bits my daughter and I tasted in that broken part are so delicious. I used the Bob's Red Mill flour you linked (I have 4 bags on hand). Thanks for a great recipe! Next time, I will not add the chips, though!
chrystal
Hi Nancy,
I am not sure why the chocolate chips are sinking, especially the mini chips. You can leave them out, also to prevent the cake from sticking to the pan you can coat it with cocoa before you add the batter.
Best,
Chrystal
Trish Kositzky
Hi! Can you sub out sugar with honey, maple syrup or agave? Thank you!
chrystal
I haven't personally tried it in this recipe. Sorry I can't be more help.
Best,
Chrystal
Vanessa Ceci
Made this recipe for my sister who loves anything chocolate, and needless to say she was very impressed!! Very moist, super flavourful, and extremely delicious. Definitely adding this recipe to my book.
chrystal
I am so glad everyone loved it. Thank you for letting me know.
Best,
Chrystal
Vikki Hamilton
Hi Chrystal,
Do you think this would freeze well. I need to make it a few days ahead.
Thank you
chrystal
Hi Vikki,
It should freeze well. Like any cake, the longer it's in the freezer the more dry it will become. If it's only a few days, it shouldn't make any difference.
Best,
Chrystal
Samta
I’ve made this Bundt and turned out perfect! My question is can I use a cake pan instead of a Bundt pan for this recipe? I’d like to make it into a Yule log cake pan.
chrystal
Hi Samta,
My chocolate cake recipe might work better for a Yule log. Someone else asked on that recipe how to make a yule log and I share some ideas. Check it out when you have a moment.
Best,
Chrystal
Courtney Lane
My mom loves making this cake for her gluten-free family members. She has easier access to almond flour than all-purpose gluten-free flour, but when she does this, the cake falls. Any ideas how to substitute with almond flour? Or is this just not going to work?
chrystal
Hi Courtney,
This recipe doesn't work with almond flour. She could try my chocolate muffins recipe as a cake. It uses almond flour.
Best,
Chrystal
Amber
Made this last night for my daughter's birthday and it was a huge hit. Even being gluten free my family says it's the best cake they've ever had. I used a dark chocolate fudge icing instead of making homemade but everything else I followed to a T! Thank you so much - this one's a keeper
chrystal
I'm so glad. Thank you for letting me know.
Best,
Chrystal
Wendy
Hi Crystal
I'm making this recipe tomorrow and I'm excited to taste it. My husband is sceptical being GF, but after reading all your positive reviews, I think he'll
be pleasantly surprised. I will be using dark chipits but they're not minis.
Do you recommend using less or maybe chopping them up?
Thanks
Wendy
chrystal
I would chop them up, otherwise they will sink. You can also sprinkle them on top of the batter after you add the batter to the pan, and push them down just below the top of the batter.
Sarah
I made this cake for my daughter’s birthday last night and everyone raved! It was gone immediately! I made exactly as directed and made a chocolate ganache to pour over, added mini chocolate chips and fresh raspberries!! Definitely making for Valentine’s Day in a couple weeks! If I could add a picture I would!
chrystal
I am glad everyone loved it. Thank you for letting me know.
Best,
Chrystal
Laura
Have you heard of anyone using replacement eggs with this recipe? I’m planning on making a bundt cake for Valentine’s Day and just learned I have a severe egg allergy. I’m new to all the “fake” eggs. I’m wondering if “Just Egg’s” would work as a replacement? Thanks!
chrystal
Hi Laura,
I haven't tried "just eggs" but some of my readers tend to use Bob's Red Mill egg replacer in my recipes that call for eggs. Sorry I can't be more help.
Best,
Chrystal
Aleigh
Does the batter need to sit at all before baking?? I know that helps sometimes with GF recipes.
chrystal
No, it doesn't. But it wont hurt it if you want to let it sit for a few minutes.
Best,
Chrystal
Brenda
The cake flavor is wonderful but it collapsed in the most epic way possible! I’ve never baked anything with pre-made gf flour mix, so I don’t know how much the mixing process differs from that using regular flour. I also used Cup4Cup rather than Bob’s Red Mill—could that have contributed to my hollowed out bundt cake?
chrystal
Hi Brenda,
I'm sorry to hear that it collapsed. I haven't personally used cup4cup in this recipe. It could be that or it could be that the cake didn't cook all the way and collapsed because it wasn't done cooking.
Best,
Chrystal
Ky
Hi Chrystal,
Can I use your gluten free flour blend 1 or 2 to make this chocolate bundt cake?
Ky
chrystal
Hi Ky,
Yes, both work but I typically use my first blend.
Best,
Chrystal
Laura Wehrley
Very tasty! I used butter instead of oil and homemade yogurt instead of sour cream. I used a mix of white sugar + coconut sugar and reduced it to about 1 c. I was weary adding the hot water b/c it reduced the thickness of the batter, but it all turned out well. I will make again!
chrystal
I'm so glad that you liked it. Thank you for letting me know.
Best,
Chrystal