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.
Rebecca @ Strength and Sunshine
I really need to get a full size bundt pan!
Kelly @ TastingPage
I think there are a lot of great occasions where you could serve this delicious looking cake. Chocolate is always a good idea!
Nicole Dawson
I've never run across RYZE flour before! Is it only online? Love that its free from allergens.
chrystal
Yes. You can order it from Amazon!
Megan
I love a thick slice of chocolate cake and the crumb on this looks JUST right.
Sharon @ What The Fork
This cake looks so rich and amazing!
chrystal
Thank you!
Amanda
This cake looks beautiful. I need to find more reasons to make cakes, if I make them for just us, I eat it all....need to find people to share with!
Lyrra
I noticed this is filed under "dairy free" but sour cream is listed as one of the ingredients. Do you have a good non-dairy brand you can recommend for this recipe?
chrystal
Oh gosh! Good catch. I'll remove the tag. You can make this dairy-free by using a dairy-free yogurt. I like to use So Delicious.
Lyrra
Thanks for the suggestion!
I've recently had to go gluten and dairy free to help with my inflammation issues, and I've been having a hard time finding good alternatives.
I can't wait to try this recipe in hopes I can add it to the "make again!" list.
Cheers!
Cecilia
Can I use kahlua instead of hot water?
chrystal
The hot water helps activate the cocoa. If you warm it up, It might work. Sounds like a tasty combination.
Best,
Chrystal
Madalyn
Do you need xanthan gym for this recipe ?
chrystal
Hi Madalyn,
No, you don't 🙂 Most my recipes don't call for it. xanthan gum acts as a binder and a shelf stabilizer. I usually only include it if it's a high fat content recipe, so that it helps bind the other ingredients. I hope that helps!
Best,
Chrystal
Bianca
This is the best gluten free chocolate cake ever! Everyone I know requests it. My one change is pitting in hot coffee instead of the hot water. It makes it even chocolatier!!
chrystal
So glad you like it! Thank you for letting me know. I've used coffee instead of water before as well. It's super yummy.
Best,
Chrystal
Deidre
I want to make this for a birthday coming up this week. So I wanted to do a trial run as I've never made a gluten free cake before. I only found King Arthur gluten free flour in my local store and thought it would be ok. I guess it wasn't as all of the chocolate chips sank to the bottom of the pan! When I removed the cake from the pan all the chips stayed in the pan. I like the flavor of the cake other than the chips sinking out. I don't have time to order the RYZE flour but I wonder if that is the key to the chip problem. I will make it again without the chips and put a chocolate sauce on top. Should work for my needs this week!
chrystal
Hi Deidre,
Yes, not all gf flours work the same and the Ryze is rice based with is heavier. You could either leave the chocolate chips out all together, or sprinkle them on top of the batter before you bake it, press them down slightly. Hope that helps.
Chrystal
Helen
I too need to use a bigger tin. Cake was beautiful though even the bits from the bottom of the oven. First successful Bundt cake. Thank you
chrystal
So glad you liked it. I will check my pan size and update the post so it’s clear which size I used 🙂
Best,
Chrystal
Chauncey
I’m trying to reduce the amount of refined sugars in my home. Could I substitute coconut sugar or date sugar instead? Thanks so much!
chrystal
I haven't tried coconut sugar in this recipe but I have in other recipes - I imagine it will work 🙂
Best,
Chrystal
Angel Archer
Made some mini bundt cakes using this recipe and they were delicious! I will definitely use this recipe again! Thank you so much!
chrystal
Hi Angel,
I am so glad you like the recipe! I'll have to make mini bundt cakes too. They sound adorable.
Best,
Chrystal
Nicky
Hi, can apple sauce be used in this recipe instead of the yoghurt? Thanks
chrystal
Hi Nicky,
You can but please note that it will have a little different of a texture. The yogurt really helps keep it tender. If you can't do dairy yogurt, you can also use dairy-free.
Best,
Chrystal
Elisa
I would like to make this in cupcake form. Are there any special modifications to the recipe that need to be made in order to be successful?
chrystal
Hi Elisa,
I haven't made this bundt cake into cupcakes. Are you looking to make cupcakes, or mini bundt cakes? For mini bundt cakes in a mini bundt cake pan you can reduce the cook time, and watch it from there. If you want to make cupcakes you might want to try my cupcake recipe.
I hope that helps!
Best,
Chrystal
Elisa
Thank you for the quick response - this bundt cake recipe is THE BEST!
chrystal
Hi Elisa,
I am so glad you think so 🙂 Thank you for stopping by to let me know.
Best,
Chrystal
Lisa
This has got to be the BEST gluten free cake I've ever had. It was so easy to make and so delicious to eat. You would never guess it's gluten free.
chrystal
Awe, Lisa, you just made my day. So glad you like it. Thank you for taking time to stop back by and let me know.
All my best,
Chrystal
Tarah
I made this cake yesterday for my daughter’s birthday and it was by far the most moist gluten free cake I have ever made. It was delicious! However, I am also wondering how to prevent the chocolate chips from sinking to the bottom? I just dropped a few on top because the batter was so runny and they all sank to the bottom. It still tasted delicious, just wondering why this happened? I used all the recommended ingredients. Thank you for the recipe!
chrystal
Hi Tarah,
Happy birthday to your daughter! I'm so glad you liked this cake. I'll put a note in the recipe, but I've had the most success with mini chips. They are smaller and they don't sink.
Hope that helps. Thanks for stopping by to let me know you loved this bundt cake.
Best,
Chrystal
Kathy
This is chocolate heaven So moist and so delicious. I made it exactly by the recipe and it turned out fantastic. Thank you so much for creating such delicious gluten free recipes. I'm excited to try all of them.
chrystal
Hi Kathy,
I'm so glad you think so. We love this cake. Thank you for stopping by to leave a review and let me know.
Best,
Chrystal
Michelle
I want to make this cake for my birthday but would like to make it diabetic friendly. Has anyone had success with substituting Swerve Granulated (or similar) sweeteners in place of the white sugar?
Thanks!
chrystal
Hi Michelle,
I haven't personally tried this with a sugar substitute. If you try it, let me know how it turns out!
Best,
Chrystal
Robin
Made this for a dinner and a movie get together with my friends. Movie was My Big Fat Greek Wedding. We cook food associated with the movie and in the movie a Bundt Cake is brought to a get together. This Bundt Cake is delicious and moist. Almost over cooked. Will definitely make again. Used Bob Red Mill 1 for 1 flour and maple sugar.
chrystal
Hi Robin,
I am so glad you like this bundt cake. I love that you cook food associated with the movie you are watching - super fun.
Best,
Chrystal
Aletha Haarsma
Absolutely delicious cake you would never know it is gluten-free,,,,,,delicious will definitely make again... thank you
I used Pamela’s Artisan all purpose gluten-free flour and used butter instead of oil
Can’t wait to try other gluten-free recipes some can be so dry & heavy this is very light & fluffy, I put a good chocolate frosting on it,
chrystal
I'm so glad you like it! Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Natalie
Hi Chrystal, I'm just about to make this cake for the school winter fair, it looks a treat! I'm in the UK and wondered what oil you used as it's not specified in the recipe. Many thanks!
chrystal
Hi Natalie,
I've used vegetable oil, avocado oil, and olive oil in the past to make this bundt cake.
Best,
Chrystal
Jessica
Hey there! Thank you for sharing your recipe. Always looking for a gluten-free option to classics. I’m going to be making this in some days. Would I be able to make the batter for a loaf pan, or is it only good for a bundt cake?
Thanks for your time!
Happy New Year!
chrystal
Hi Jessica,
I haven't made this in a loaf pan. It's a true cake, so I'm not sure how it would work. If you want to try a rectangular cake pan, 9 x 13, it should work.
Best,
Chrystal
Jessica
Thanks for your input! I'll stick to the bundt pan! I'll be using Red Mill's Gluten free all purpose flour.. is that one ok for this recipe? Couldn't find 1-1 in stock.
chrystal
Hi Jessica,
I don't recommend using the Bob's Red Mill All Purpose Gluten Free Flour Blend. Several of my readers have had problems with it either being rancid (due to the chickpea flour/garbonzo flour) or they've had their baked goods shrink after cooling, and it delivers a rubbery effect. I love Bob's Red Mill products, but this is one I don't recommend right now.
Best,
Chrystal
Jessica
Ah man. Thanks Chrystal! I'll have to go look for it in another grocery store. Thank you for notifying me before I start baking tomorrow! Haha
Do you know of any recipes that could go with the flour I mentioned?
chrystal
I'm happy to help, Jessica. I used to use the all purpose gf flour blend but I think they changed the recipe of it because I haven't had much luck with it. So sorry I can't be more help with it.
Best,
Chrystal
Katherine
This cake is excellent! It's a keeper! I served it w some whipped cream on the side.
chrystal
I'm so glad you like it!
Best,
Chrystal
bonnie
yummy! made a few minor adjustments. added cinnamon, used part buttermilk, part yogurt cause that is what i had. added some strong coffee as part of the water to give the cake a mexican flavor. added toasted pecans to glaze. awesome cake, especially for gluten free.
chrystal
Hi Bonnie,
I am so glad you like it. I love the addition of cinnamon. Thanks for sharing.
Best,
Chrystal
Yvette
Great cake! I didn't have any Bob’s Red mill flour so I used corn flour, ground oats, mandioca flour, and quinoa flour. I didn’t have any sour cream either, so I used vanilla yogurt instead. Use what you have on hand right! It was great! Nice and light and fluffy!! I’ll definitely make that again!!
chrystal
Hi Yvette,
I am so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Jessica
This was hands down the best gluten free cake we have ever had! My family couldn't even tell it was gluten free- the only give away is that I was eating it! I used King Arthur GF flour and serves it warm with a chocolate ganache on top with whipped cream on the side. Soooooo good! Thank you!
chrystal
I'm so glad you and your family loved this cake. Thank you for stopping back by to let me know.
Best,
Chrystal
Sekinat Arike Sanni
Hello. Thank you for this recipe.
I have a couple of questions;
- Can I use gluten free oat flour?
- Can I reduce the amount of sugar?
- Can I use plain Greek yoghurt?
Thank you
chrystal
Hi,
I haven't personally used oat flour but some of my readers have with success. You can reduce the sugar to 1 1/4 cups. Yes, you can use plain greek yogurt. Just note that all of those changes will change the recipe and I haven't tested this combination.
Best,
Chrystal
Cecilia Ryan
When will you be able to show measurements by weight instead of just by volume? I try to bake with accuracy and this would help tremendously. Thank you so much!
chrystal
Hi Cecilia,
I am working through my recipes and adding weight as I go. 🙂
Best,
Chrystal