FREE RECIPE EBOOK FOR SUBSCRIBING!

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

Gluten-Free Chocolate Bundt Cake

Last Update By 111 Comments

This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
Thanks for sharing!

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.

A slice of gluten-free chocolate bundt cake on a white plate

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.

close up view of a chocolate bundt cake in a bundt cake pan

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.

a collage of six photos showing the steps how to make a gluten free chocolate bundt cake

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.

A slice of gluten-free chocolate bundt cake on a white plate nex to a fork, a coffee cup and a blue napkin in the background

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

side view of a slice of choclate 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

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
© Chrystal
Cuisine: American / Category: Desserts
pinterest pin collage of three photos of chocolate bundt cake with the workds gluten free bundt cake in text in the center

GET A FREE RECIPE EBOOK FOR SUBSCRIBING!

Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

Reader Interactions

Comments

  1. 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!!

    Reply

  2. 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!

    Reply

  3. 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?

    Reply

    • 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

      Reply

      • 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!

        Reply

    • 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.

      Reply

  4. 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.

    Reply

  6. 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!!!

    Reply

  7. 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

    Reply

  9. 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.

    Reply

    • 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

      Reply

  10. 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!

    Reply

  11. 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.

    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.