Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household.
This recipe was sponsored by Ryze. I was compensated for this post. Opinions are my own.
I haven’t had a good Gluten-Free Chocolate Bundt Cake in forever.
One that tastes like its glutinous equivalent with a rich, fudgy flavor, and pleasing texture.
I searched through my recipe archives and realized I didn’t have a recipe for Chocolate Bundt Cake.
Which should be a crime… just kidding about the crime thing.
I could’ve used a 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.
And a 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 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 cake for Mothers Day, or a Sunday brunch.
This recipe makes a 10-inch cake, which is the equivalent of 16 good-size slices.
My family devoured this 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 Easy Gluten-Free Chocolate Cake, or my Gluten-Free Vegan Chocolate Cupcakes.
Gluten-Free Chocolate Bundt Cake
Ingredients
- 1 3/4 cups sugar
- 1 3/4 cups gluten-free flour (I used RYZE Yellow Bag Flour)
- 3/4 cup baking cocoa (I use Rodelle)
- 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 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.
Disclosure: This recipe was sponsored by Ryze. Opinions are my own.
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