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