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
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.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
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.
Natali
This cake is absolutely divine! I added a bit of cinnamon and a teaspoon of instant coffee to the water to enhance the chocolate taste. Loved it!!!
Wendy Stoltz
Hi Natali,
That sounds like a fantastic addition! Cinnamon and coffee are great for enhancing the depth of chocolate flavors, giving the cake an extra dimension of taste. Your creative tweaks really seem to have paid off.