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.
- 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
- 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.