This gluten-free chocolate bundt cake is every chocolate lovers dream! Moist, fudgy cake, chocolate ganache, and mini chocolate chips = deliciously intense chocolate flavor!

My #1 tip for gluten-free bundt cake is to use oil instead of butter. It creates the most incredible crumb!

You also might like this flourless chocolate torte or this gluten-free chocolate mousse cake.

gluten-free chocolate bundt cake on a platter


 

Looking for an easy gluten-free chocolate cake recipe for Valentine’s Day or other special occasions? This chocolate bundt cake is it!

This fudgy chocolate bundt cake is perfect for the chocolate lovers in your life. The combination of oil and sour cream makes for an ultra-light, tender crumb and moist texture.

You could even bake this recipe in mini bundt cakes for a fun Valentine’s Day gift for friends and family!

Why I love this recipe

  • Light, tender crumb – I love the taste of butter, but the texture of this gluten-free bundt cake turns out SO much better when using oil in the batter. Oil has a lower melting point than butter, so it coats the gluten-free flour particles more evenly and creates a light, tender crumb.
  • Rich and moist – Sour cream helps to create a rich, flavorful, moist cake that everyone loves!
  • Feed a crowd – This cake easily feeds 12 or more people, making it great for gatherings with family and friends. Plus, it can stand alone without ice cream or whipped cream. It’s truly a fuss-free dessert perfect for a crowd!

Ingredients You’ll Need

Here are a few notes on the key ingredients to make this gluten-free bundt cake.

ingredients for gluten-free chocolate bundt cake on a countertop
  • Gluten-free flour: It’s important to use high-quality gluten-free flour with xanthan gum for this gluten-free bundt cake recipe. King Arthur Gluten-Free Measure-for-Measure Flour is my top gluten-free flour choice for this recipe. Bob’s Red Mill Gluten-Free 1:1 Baking Flour will also work.
  • Cocoa powder: Be sure to use unsweetened cocoa powder (not Dutch process) for this recipe. For best results, scoop and level it off while measuring.
  • Oil: I love the taste of butter, but the texture of this gluten-free bundt cake turns out markedly better when using oil in the batter. Oil has a lower melting point than butter (which is why most oils are liquid at room temperature). The lower melting point allows the fat to coat the gluten-free flour particles more evenly than butter would. Making this cake with butter will result in a dense, gummy crumb. 
  • Sour cream: I love using sour cream in my gluten-free cakes (like this gluten-free chocolate sheet cake) for added richness and flavor. It more than makes up for the lack of butter!
  • Hot water: Hot water helps the cocoa powder to “bloom” and creates a more intense chocolate flavor. You could also use a cup of hot coffee, if you prefer.

How to Make Gluten-Free Chocolate Bundt Cake

dry ingredients for gluten-free chocolate bundt cake mixed in a bowl, and hot water and cocoa mixed in a bowl

Mix dry ingredients. In a medium mixing bowl whisk together the gluten-free flour, sugar, baking soda and salt. Set aside.

Mix wet ingredients. In a large mixing bowl whisk together the oil, hot water and cocoa powder.

ingredients for gluten-free chocolate bundt cake mixed in a bowl, and wet ingredients mixed into the bowl

Combine dry and wet ingredients. Add the gluten-free flour mixture to oil mixture and, using an electric hand mixer or bowl of a stand mixer, blend until well combined. Mix in the sour cream, eggs and vanilla extract until well combined. Stir in the mini chocolate chips. 

gluten-free chocolate bundt cake batter in a bundt pan, and the baked cake on a cooling rack

Bake cake. Pour cake batter into the prepared bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 5 minutes before turning it out onto a wire rack. Cool to room temperature before topping with the ganache. 

Make the ganache. Make sure the chocolate is finely chopped if using chocolate bars. (Chocolate chips will also work!) Add the chocolate and cream to a small microwave-safe bowl. Microwave on 50% power for 1-2 minutes, stirring every 30 seconds until completely smooth. Let cool for 3 minutes before topping the cake. (You want it to be warm and smooth, but not piping hot.)

Top the cake. Pour the chocolate ganache mixture over the cooled cake. Add mini chocolate chips to the top of the cake. Let the chocolate glaze cool slightly before slicing the finished cake. Enjoy!

Storage Instructions

To Store: Store this gluten-free chocolate cake in an airtight container at room temperature for up to five days. This cake can also be wrapped in plastic wrap and frozen for up to three months.

a slice of gluten-free chocolate bundt cake on a plate with a fork

Recipe Tips

  • I like to use this light metal bundt cake pan for every gluten-free bundt cake recipe I make.
  • Be sure to generously grease the pan with shortening. (Softened butter will also work if you don’t have shortening, but beware: non-stick cooking spray does NOT work as well!)
  • Make sure you cool the chocolate bundt cake to room temperature before adding the ganache. Otherwise, it will quickly melt and slide off the cake.

More Chocolate Recipes to Try

gluten-free chocolate bundt cake on a platter
5 from 6 votes

Gluten-Free Chocolate Bundt Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 14 slices
This gluten-free chocolate bundt cake is every chocolate lovers dream! Moist, fudgy cake, chocolate ganache, and mini chocolate chips = deliciously intense chocolate flavor!
My #1 tip for gluten-free bundt cake is to use oil instead of butter. It creates the most incredible crumb!

Ingredients

For the Cake:

  • 1 3/4 cups (262g) gluten-free measure-for-measure flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (180ml) oil of choice, I use grapeseed oil
  • 1 cup (240ml) very hot water
  • 2/3 cup (63g) unsweetened cocoa powder ,not Dutch process, scoop and level to measure
  • 3/4 cup (175g) sour cream, room temperature
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup mini chocolate chips optional but delicious

For the Glaze:

  • 4 ounces (113g) bittersweet chocolate or semi-sweet chocolate
  • 1/2 cup (120ml) heavy cream
  • Mini chocolate chips for decorating

Instructions 

For the Cake:

  • Preheat the oven to 350F. Generously grease a non-stick bundt cake pan with shortening (or softened butter). I prefer this light metal bundt pan.
  • In a medium mixing bowl whisk together the gluten-free flour, sugar, baking soda and salt. Set aside.
  • In a large mixing bowl whisk together the oil, hot water and cocoa powder.
  • Add the gluten-free flour mixture to oil mixture and, using an electric hand mixer, blend until well combined.
  • Mix in the sour cream, eggs and vanilla extract until well combined. Stir in the mini chocolate chips.
  • Pour cake batter into the prepared bundt pan.Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool for 5 minutes before turning it out onto a wire cooling rack. Cool to room temperature before topping with the ganache.

For the Ganache:

  • Make sure the chocolate is finely chopped if using chocolate bars. (Chocolate chips will also work!)
  • Add the chocolate and cream to a small microwave-safe bowl.
  • Microwave on 50% power for 1-2 minutes, stirring every 30 seconds until completely smooth. Let cool for 3 minutes before topping the cake. (You want it to be warm and smooth, but not piping hot.)
  • Pour the chocolate mixture over the cake. Top with mini chocolate chips. Let cool slightly before slicing. Enjoy!

Notes

Recipe Tips
  • Be sure to generously grease the pan with shortening. (Softened butter will also work if you don’t have shortening, but beware: non-stick cooking spray does NOT work as well!)
  • Make sure you cool the chocolate bundt cake to room temperature before adding the ganache. Otherwise, it will quickly melt and slide off the cake.
Ingredient Notes
  • Gluten-free flour: It’s important to use high-quality gluten-free flour with xanthan gum for this gluten-free bundt cake recipe. King Arthur Gluten-Free Measure-for-Measure Flour is my top gluten-free flour choice for this recipe. Bob’s Red Mill Gluten-Free 1:1 Baking Flour will also work.
  • Cocoa powder: Be sure to use unsweetened cocoa powder (not Dutch process) for this recipe. For best results, scoop and level it off while measuring.
  • Oil: I love the taste of butter, but the texture of this gluten-free bundt cake turns out markedly better when using oil in the batter. Oil has a lower melting point than butter (which is why most oils are liquid at room temperature). The lower melting point allows the fat to coat the gluten-free flour particles more evenly than butter would. Making this cake with butter will result in a dense, gummy crumb. 

Nutrition

Calories: 427kcal | Carbohydrates: 51g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 231mg | Potassium: 84mg | Fiber: 2g | Sugar: 39g | Vitamin A: 278IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

    1. 5 stars
      I made this cake as a Valentine’s Day treat for my husband and he loved it!
      I used avocado oil because that’s what I had on hand and the crumb of this cake turned out perfect! Definitely will make again!

  1. 5 stars
    Heavenly!! The more chocolate the better!! I have so many friends that need gluten-free, so this recipe is perfect for all!!

    1. Unfortunately the sugar is needed for the proper structure! You can reduce it to 1 3/4 cup but I wouldn’t do more than that.

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