By Wendy Stoltz / Last Modified On April 13, 2023
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.
Need a more traditional Gluten-Free Cake? Try my easy Gluten-Free Chocolate Cake.
If you are looking for 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.
Don't have the time to bake a cake from scratch? (We've all been there!) We highly recommend trying the delicious gluten-free cakes made by Nothing Bundt Cakes. They have locations all across the US, so you can go pick one up at a bakery near you!
Gluten-Free Bundt Cake
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.
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.
Is Sour Cream Gluten Free?
This 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.
How to make a gluten-free bundt cake
- 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.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
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.
Please stop back by and leave a comment below letting me know what you thought of this bundt cake!
Gluten-Free Chocolate Bundt Cake
Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household. Making gluten-free bundt cake has never been easier.
- 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
- 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.
- 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.
Serving Size:1 slice
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 342mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 3g
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!
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.
I am so glad you love it! Thank you for sharing what you used.
Is the batter supposed to be so runny?
Yes, Susan. It is supposed to be; as it bakes up, it will transform.
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.
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!
I am so glad you liked it. Thank you for letting me know.
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!
Hi Barb, wow thanks so much. So happy we have happy family members! Thanks for sharing.
May I use melted coconut oil in this recipe?
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.
This recipe is great. Wondering what temperature and for how long if I were to make cupcakes?
I haven't tried making a cupcake version, but maybe start with 16 minutes and watch them from there.
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
I am so glad you like it. Thank you for taking the time to stop back by and let me know.
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...
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
Hi Rachel, I haven't tried this recipe using those ingredients, so I can't say for sure.
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.
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.
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!
So glad that everyone liked it 🙂 thank you so much for coming back to let us know.
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.
Hi Shari! Thank you so much for coming back and leaving a comment. So glad that the cake was delicious and impressive!
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. 🙂
Hi Jenny - Thank you for the timing instructions for the mini bundts. So glad you love the recipe!
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.
I am so pleased you found this recipe and it was a hit! Thanks for taking the time to come back and comment.
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?
I grease it so it doesn't stick. Did you stir in the chocolate chips.
Any suggestions for a glaze? I was just thinking of dusting powdered sugar on top? Thank you!
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.
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.
Thanks Marilyn for sharing
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.
Hi Jana, your cake sounds so good! I hope you raise lots of funds!
I made this for Christmas and everyone loved it. My son-in-law ate alot. They are GF and it is a hit
Thanks, Carol. Thank you for sharing. Glad it was a hit!
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.
Ooh, Aneete, these variations sound so good. Thank you for sharing.
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.
Thanks, Brandie. We appreciate the comment and your sharing your substitutions.
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!
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!