GET A FREE RECIPE EBOOK STRAIGHT TO YOUR INBOX!

Gluten-Free Palate

Gluten-Free Recipes. Travel. Fun.

You are here: Home / Recipes / Desserts/Sweets / Gluten-Free Chocolate Bundt Cake

Gluten-Free Chocolate Bundt Cake

By 31 Comments

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.

Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household.Gluten-Free Bundt Cake

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 a Gluten-Free Bundt Cake. Which should be a crime… just kidding about the crime thing.

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.

Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household.

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.

Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household.

How to make gluten-free bundt cake

  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.

You can frost this gluten-free chocolate bundt cake, drizzle it with melted chocolate, or enjoy it as-is.

A slice of gluten-free bundt cake on a plate.

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.

Happy Cooking and Baking,

Chrystal

Yield: 16 slices

Gluten-Free Chocolate 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.
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
  • 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

  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.
© Chrystal
Cuisine: American / Category: Desserts/Sweets
Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household.

Comments

  6. 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!

    Reply

  7. 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?

    Reply

    • 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.

      Reply

      • 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!

        Reply

    • 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

      Reply

  10. 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!!

    Reply

    • 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

      Reply

  11. 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!

    Reply

    • 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

      Reply

  12. 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

    Reply

    • 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

      Reply

  13. 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!

    Reply

    • I haven’t tried coconut sugar in this recipe but I have in other recipes – I imagine it will work 🙂

      Best,
      Chrystal

      Reply

  14. Made some mini bundt cakes using this recipe and they were delicious! I will definitely use this recipe again! Thank you so much!

    Reply

    • 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

      Reply

  16. 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?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


gluten free blog network directory

FEATURED ONas featured on