Gluten-Free Chocolate Bundt Cake

Meaningful Eats

Gluten-Free Chocolate Bundt Cake

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Author Erin Collins

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

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.

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