This Gluten-Free Bundt Cake is super dense and fudgy, and trust me, it's a breeze to make. It's about to become your new favorite chocolate cake, no doubt. Follow along for some straightforward tips and tricks, and you'll nail it every time.
Need a more traditional Gluten-Free Cake? Try my easy Gluten-Free Chocolate Cake. Need more chocolatey goodness then try this Gluten-Free Vegan Cinnamon Roll Ice Cream Cake or this Gluten-Free Lava Cake.
If you are looking for even 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.
Keen to learn some new cooking techniques? Sign up for one of Udemy's gluten-free courses today.
Gluten-Free Bundt Cake Recipe
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.
Why You’re Going to Love These Gluten-Free Bundt Cake Recipe
Loaded with chocolate chips - This Gluten-Free Chocolate Bundt Cake is loaded with chocolate chips and is perfect without frosting.
Customizable for all holidays - 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 Mother's Day or a Sunday brunch.
Great for a crowd - This recipe makes a 10-inch cake, which is the equivalent of 16 good-size slices.
Ingredients in Gluten-Free Bundt Cake Recipe
Sugar - Adds sweetness and moisture to the cake, contributing to the tender moist crumbs.
All-purpose gluten-free flour (Bob's Red Mill 1-to-1 and Ryze work well) - Provides structure to the cake, ensuring it holds together without gluten.
Unsweetened cocoa - Delivers a rich, deep chocolate flavor that's essential for any chocolate cake.
Baking soda - Acts as a leavening agent, reacting with the acidic components to help the cake rise.
Baking powder - Aids in rising, contributing to the cake's tender crumb by releasing gas into the cake batter during gluten-free baking.
Salt - Enhances the flavors of the other ingredients, balancing the sweetness and depth of the chocolate.
Large Eggs, room temperature - Bind the ingredients together, adding structure and richness to the cake.
Sour cream (or dairy-free yogurt to keep it dairy-free) - Adds moisture and a slight tang, contributing to the cake's rich texture.
Oil - Provides fat for moisture, ensuring the cake is tender and enhancing its flavor.
Gluten-free vanilla extract - Infuses the cake with a warm, aromatic flavor that complements the chocolate.
Hot water - Helps to "bloom" the cocoa powder, intensifying the chocolate flavor and creating a smooth batter.
Gluten-free mini chocolate chips - Introduces pockets of melted chocolate throughout the cake, adding texture and an extra burst of chocolatey goodness.
Equipment Needed for This Gluten-Free Bundt Cake Recipe
Bundt Cake Pan - Specifically designed for this type of cake, its unique shape promotes even baking and creates the classic Bundt cake appearance.
Electric Mixer - Used to combine the ingredients, ensuring a smooth batter for a great textured cake.
Mixing Bowls - For preparing the batter and combining dry and wet ingredients separately before mixing them together.
Wire Rack - Allows for even cooling of the cake after baking, preventing sogginess.
How to Make Gluten-Free Bundt Cake Recipe
- Add sugar, flour, cocoa, baking soda, baking powder, and salt to a large mixing bowl.
- Mix until combined and no lumps of cocoa remain.
- Add the eggs, sour cream, oil and vanilla.
- Beat on medium speed for 1-2 minutes. Add hot water and stir until combined. If desired, stir in chocolate chips.
- Poor into a non-stick bundt cake pan. Tap sides to help it settle.
- 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.
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.
Tips for Making the Best Gluten-Free Bundt Cake Recipe
Choose the Right Gluten-Free Flour Blend - Not all gluten-free flour blends are created equal. Look for a blend that's designed for baking and contains a mix of flours and starches to mimic the texture of gluten.
Sift Your Dry Ingredients - This might seem like an extra step, but sifting the flour, cocoa powder, baking powder, and baking soda helps to aerate them, resulting in a lighter cake. It also ensures there are no lumps, which can affect the cake's consistency.
Use Ingredients at Room Temperature - Ingredients like eggs and milk, blend together more smoothly when they're at room temperature. This helps to create a uniform batter that bakes more evenly.
Don’t Overmix the Batter - Mix the batter just until the ingredients are combined. Overmixing can introduce too much air and lead to a cake that rises and then collapses. It can also make the texture gummy.
Prepare Your Bundt Pan Properly - Ensure your Bundt pan is well-greased with butter or a non-stick spray, and consider dusting it lightly with gluten-free flour to prevent sticking. This is crucial for a clean release after baking.
Tips On How To Get A Bundt Cake Out Of The Bundt Pan
Grease Well - Before adding batter, generously grease your Bundt pan, making sure to get into all the nooks and crannies. Use butter or a baking spray with flour in it for best results. A prepared bundt pan is key.
Flour the Pan - After greasing, consider dusting the pan with gluten-free flour or cocoa powder (for chocolate cakes) to create a non-stick layer that helps the cake release more easily.
Don’t Overbake - Overbaking can make the edges of the cake too dry and stick to the pan. Bake just until a tester comes out clean.
Cooling Time - Let the cake cool in the pan on a wire rack for about 10-15 minutes. Cooling too long can cause the cake to stick, while attempting to remove it too soon can lead to breakage.
Invert Carefully - Place a cooling rack on top of the Bundt pan, then flip both over together. Give the pan a gentle tap to help release the cake. If it doesn’t release immediately, give it a few minutes upside down to let gravity do the work.
Loosen Edges - Gently run a thin spatula or butter knife around the edges of the cake, to loosen it from the pan.
Frequently Asked Questions
How Do I Store Gluten-Free Bundt Cake Recipe?
Wrap the completely cooled cake in plastic wrap and store in an airtight container at room temperature for up to 3 days. For warmer climates, refrigerate it but allow it to return to room temperature before serving for the best taste and texture.
Can I Freeze Gluten-Free Bundt Cake Recipe?
For freezing, wrap the cooled cake in plastic wrap and then aluminum foil. Place it in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Can You Make This Gluten-Free Bundt Cake Recipe Ahead of Time?
Yes, you can prepare this cake in advance. Simply wrap the cooled cake in plastic and store it at room temperature if you’re serving it within a day. For longer storage, follow the freezing instructions.
What Substitutions / Replacements Can I Make in This Gluten-Free Bundt Cake Recipe?
Sour cream - Use dairy-free yogurt and dairy-free chocolate chips to keep this cake dairy-free.
Sugar - Replace the sugar with your choice of sugar.
Adjustments might slightly alter the texture or flavor, so it's a good idea to experiment to find what works best for your tastes.
Is Sour Cream Gluten Free?
This gluten-free 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.
What Can I Serve With This GF Bundt Cake?
- Dust with Powdered Sugar - A light dusting of powdered sugar adds sweetness and gives it a an elegant finish for a nice dessert.
- Serve with Fresh Berries - Add fresh strawberries, raspberries, or blueberries for a burst of freshness to offset the sweetness.
- Drizzle with Chocolate Ganache glaze - Drizzle a rich chocolate ganache for an extra chocolatey taste.
- Whipped Cream - A dollop of whipped cream, either dairy or a dairy-free alternative, adds a creamy texture and lightness.
- Pair with Ice Cream - Serving your cake with a scoop of vanilla ice cream.
- Sprinkle with Toasted Nuts - For a bit of crunch, sprinkle chopped toasted almonds, pecans, or walnuts over the cake.
- Layer with Fruit Compote - Add a layer of berry or cherry compote on top of your slice.
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, and they get to enjoy freshly 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.
View our step-by-step instructional video on YouTube.
Gluten-Free Chocolate Bundt Cake
![A slice of Gluten-free chocolate bundt cake on a white plate.](https://www.glutenfreepalate.com/wp-content/uploads/2019/05/Gluten-free-bundt-cake_DSC02636-720x405.jpg)
This Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household.
Ingredients
- 1 ¾ cups sugar
- 1 ¾ cups all-purpose gluten-free flour (Bob's Red Mill 1-to-1 and Ryze work well)
- [[¾ cup unsweetened cocoa ]]
- 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)
- ½ cup oil
- 1 teaspoon gluten-free vanilla extract
- 1 cup hot water
- ½ cup gluten-free mini 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.
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.
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 323Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 342mgCarbohydrates: 41gFiber: 4gSugar: 28gProtein: 6g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Aletha
I have made it in a 8x8 pan and it is delicious any pan I think. As always make sure you are testing it because it might not have to cook as long!
Jessica
Made this two times in the last week: The first with ingredients as listed and came out great. The second time for a birthday cake and used a flowered piping tip to make tiny flower tips for the icing - I'm a complete novice so the messiness actually made it look delicious (IMO). Also, added dark chocolate chunks and 1/4 cup Kahlua in the second version. Both were amazing. Thank you for a great recipe and for all of the detailed tips.
chrystal
I am so glad you love it! Thank you for sharing what you used.
Best,
Chrystal
Susan Bomba
Is the batter supposed to be so runny?
Wendy Stoltz
Yes, Susan. It is supposed to be; as it bakes up, it will transform.
Amanda
Kahlua! Great idea!
Tammy Arp
This is the easiest and tastiest recipe ever! I made it vegan by replacing the 2 eggs with 1/2 cup of aquafaba. I mixed the batter a couple of minutes longer and then baked. I added an additional 15 minutes as it seemed it wasn't quite done at the recommended time. All of my non-vegan non-gf family loved it. I can't wait to make another. Thank you for such a yummy and easy to follow recipe.
Christy
I didn't have a bundt cake pan and instead used a regular 10" cake pan. It sank a little in the middle, but was absolutely delicious! I whipped some chocolate frosting to put on top and it was a huge hit with my husband and neighbors!
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Barb Moffitt
This hands down was the best gluten free cake recipe I have ever made( including box cakes) I also made it sugar free with monk fruit. I gave it to some family members that are diabetic. They could not believe the texture and taste!
Wendy Stoltz
Hi Barb, wow thanks so much. So happy we have happy family members! Thanks for sharing.
Jeanne T
Chrystal,
May I use melted coconut oil in this recipe?
chrystal
You can use melted and cooled coconut oil, just note the texture will be slightly different because coconut oil is a heavier oil than vegetable or canola oil.
Best,
Chrystal
Heather
This recipe is great. Wondering what temperature and for how long if I were to make cupcakes?
chrystal
Hi Heather,
I haven't tried making a cupcake version, but maybe start with 16 minutes and watch them from there.
Best,
Chrystal
Donna Lawrence
I stumbled across this recipe the first of the week and thought I need to try it. I have to go and gluten-free seven months ago I had missed sweets. This one by far is the absolute best. Fresh out of the oven and already two piece is gone. I suppose I need to be memorizing this recipe because I’m gonna be making a lot
chrystal
I am so glad you like it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Kathleen
I made this recipe yesterday because we were having company. My oven stopped working while the cake was baking so I had to change molds because the bundt pan did not fit the toaster oven and it turned out great. My mil thought her son baked the cake and she was surprised when I said no...don't know why, I'm the baker in the house. The she proceeded in eating a second piece. I am not telling how many I ate...
Heidi Tyson
Made it today with the Greek yogurt we had in the fridge and substituted 1 cup of the sugar with Splenda Stevia granular and it came out light, fudgy, moist, and delicious!
Rachel Pattashnick Home
Can I use regular flour and vanilla yogurt instead of gluten flour and sour cream
Lindsay
Hi Rachel, I haven't tried this recipe using those ingredients, so I can't say for sure.
Peter
Can you tell me if I can make this recipe using buckwheat flour, coconut flour or almond flour instead of the 1 to 1 or Ryze? Those are what I have available at my local grocer.
Lindsay
Hi Peter - This cake recipe really works best with a 1 to 1 flour blend as mentioned. Consider ordering some online, or try looking for an almond flour based chocolate cake recipe instead.
Kelly
Wow. No one could believe this was gluten free. Very moist and great flavor. Made this as a regular cake in a 9 x 9 square pan and worked out great!
Lindsay
So glad that everyone liked it 🙂 thank you so much for coming back to let us know.
shari
Amazing cake!! We had made this as a last-minute dessert and made do with what we had in the house. We didn't have enough white sugar - so we went 1 cup white and rest Turbinado. My 7-year-old measured out almost 2 tsp's on vanilla and we only had regular sized chocolate chips. Guests remarked it was the best homemade cake they've had in a long while and didn't know it was GF until we told them! We also topped it with a simple vanilla glaze - Stayed moist as stated for the 2nd day. Delicious and can't wait to make it again.
Lindsay
Hi Shari! Thank you so much for coming back and leaving a comment. So glad that the cake was delicious and impressive!
Jenny
Made this today in Mini-Bunt Cake pans. They turned out SO good! Thank you for a great recipe! If you go this route I only needed to bake for 15 minutes. 🙂
Lindsay
Hi Jenny - Thank you for the timing instructions for the mini bundts. So glad you love the recipe!
Amanda
Made this recipe today with coconut oil, coconut milk yogurt. It turned out to be delicious! I love the slight flavor of coconut in the chocolate.
Mary
Hi Crystal,
I made this cake 2 weeks ago and added a chocolate glaze and served it with berries, it was delicious. I sliced it and froze individual slices in plastic wrap and then in large freezer bags and have taken out slices as needed. It was a huge hit with many people and some were shocked that it was gluten free. Thank you for an excellent chocolate bundt cake recipe. It is definitely on my "keeper" list.
Mary
Wendy Stoltz
Hi Mary,
I am so pleased you found this recipe and it was a hit! Thanks for taking the time to come back and comment.
Jen
Made it as instructed and used mini chips. They all seemed to sink to the bottom (which became the top) and stuck to the Bundt pan. Should I have greased and floured (gluten free, of course) the pan?
Wendy Stoltz
Hi Jen,
I grease it so it doesn't stick. Did you stir in the chocolate chips.
Jennifer
Any suggestions for a glaze? I was just thinking of dusting powdered sugar on top? Thank you!
Wendy Stoltz
Hi Jennifer,
You can use a standard glaze of confectioners' sugar, milk or water and I'd add some cocoa powder if you like. It will make the cake sweet.
Marilyn
I found a fantastic and easy glaze. Just combine 1 cup of chocolate chips, 1 can sweetened condensed milk and 1 tsp. vanilla. Heat just until melted. It’s delicious.
Wendy Stoltz
Thanks Marilyn for sharing
jana smysor
I used Hersey dark chocolate coco powder, ground espresso and coffee instead of water. Then I made a white chocolate glaze to go on top with green and red crystal sugars. It's for an auction at the high school to raise money for the music department.
Wendy Stoltz
Hi Jana, your cake sounds so good! I hope you raise lots of funds!
Carol
I made this for Christmas and everyone loved it. My son-in-law ate alot. They are GF and it is a hit
Wendy Stoltz
Thanks, Carol. Thank you for sharing. Glad it was a hit!
Annette
In the last 3 years this has become my go-to birthday cake. I have never had any complaints or even sighs about "having to eat a GF cake" from my gluten-loving family. On the contrary, I get a lot of "This is GF? Really?!"
Here are some variations we have loved
1) Bake in 2 round cake pans (8-9 inches) for 20 to 25 mn. Combine store-bought lemon curd with whipped cream and use in between the layers and as "frosting."
2) Add 1/2 t cinnamon and 1/4 t cayenne pepper to the batter for a "Mexican hot chocolate" flavor. Drizzle with a simple ganache made of 1/2 C chocolate chips melted into 1/3 C heavy cream and 1 t of instant coffee (optional). Microwave is fine for melting.
Wendy Stoltz
Ooh, Aneete, these variations sound so good. Thank you for sharing.
Brandie
I tried this in mini Bundt cake pans and they came out delicious. I didn't have cocoa powder on hand, so I used 4-5 oz melted unsweetened choc. added last after the hot water. Thanks! I will be trying more of your recipes.
Wendy Stoltz
Thanks, Brandie. We appreciate the comment and your sharing your substitutions.
Karen Bollinger
Hi Wendy
I made this cake today and it is delicious. Thanks for the recipe!
I made 2 changes, 1: I substituted 1 cup of the sugar with a cup of chocolate melting wafers to get more chocolate depth.
2: I have an old heavy aluminum Bundt pan that I oiled and dusted with cocoa to prevent sticking.
However it still stuck, especially where some of the chips sank to bottom.
What do you think caused the sticking? Thanks for your help!
Karen
Wendy Stoltz
Hi Karen,
Use a non-stick spray or butter to grease the pan instead of oil. Non-stick spray and butter contain emulsifiers and water, which can help create a barrier between the cake batter and the pan, making it less likely to stick. Thanks for sharing your substitutions. Glad you enjoyed the cake!
Eileen
Can I use unsweetened applesauce in place of oil?
Wendy Stoltz
Hi Eileen,
Yes, you can use unsweetened applesauce as a substitute for oil in a gluten-free chocolate bundt cake recipe. Keep in mind that the resulting cake may be slightly denser and have a more pronounced apple flavor. The applesauce may also affect the browning and moisture content of the cake. To compensate for the potential moisture difference, you can try reducing the amount of other liquids in the recipe slightly. So yes it can be done, but you will need to do a bit of recipe testing.
Shari
I made this for the first time yesterday. It was a HUGE hit. Lots of compliments. It was not dry at all.
Wendy Stoltz
Hi Shari,
That's fantastic to hear! I'm thrilled that the recipe was a huge hit and received lots of compliments. It's always satisfying when your baking efforts are appreciated by those who enjoy the final result.
Lyndsay
Wow this cake is so good! Made a quick ganache to drizzle on top!
My son was diagnosed with celiac disease at 18 months and he is now 7. In that time, this is the first cake recipe that I have made that I think non gf’rs would not even notice. My son has requested it to be his 8th birthday cake!
Wendy Stoltz
Hi Lyndsay,
That's fantastic to hear! I'm so glad the cake turned out well and that your son enjoyed it. It's great that you found a recipe that not only meets his dietary needs but also pleases everyone's taste buds.
Wishing your son a fantastic 8th birthday filled with joy and delicious cake!
Sue
Is there any thing to adjust to make at high altitude? My daughter cannot eat gluten and asked me for a gluten free chocolate cake. We will be in the mountains and I want it to turn out for her. But thinking it may need some adjustment for altitude cooking.
Wendy Stoltz
Hi Sue,
I am no expert on this but here goes some tips based on research I did to consider. I have not tried these so please adjust as you see fit when making it.
*Increase the oven temperature by 25°F above
*Reduce the baking powder by 1/4 teaspoon for each teaspoon listed.
*Add an extra 2-4 tablespoons of liquid to the batter to compensate for faster evaporation at higher altitudes.
*Decrease sugar slightly, by 1-2 tablespoons, as sugar can become more concentrated at high altitudes.
*Watch the baking time closely, as it may vary; the cake might bake faster due to increased oven temperature.
Enjoy the mountains, I hope these tips will help.