Rich and moist, this gluten-free chocolate bundt cake is finished with a decadent chocolate ganache that will make any chocolate lover happy. This amazing chocolate cake is great for special occasions and holidays, or anytime you have chocolate cravings. Totally dairy-free too!
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- Amazing Gluten-Free Chocolate Cake
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Chocolate Cake (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Chocolate Recipes for Chocolate Fans:
- Gluten-Free Cake Recipes You’ll Love:
- Gluten-Free Desserts to Enjoy:
- Moist Gluten-Free Chocolate Bundt Cake (Dairy-Free)
Amazing Gluten-Free Chocolate Cake
I don’t know about you, but there are some days that all I want is to dig into a big generous slice of rich chocolate cake…
You know, a moist, tender cake covered in an equally decadent ganache that will make everything feel so much more indulgent.
And today I’ve got that covered, with a gluten-free chocolate bundt cake that meets that criteria!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free bundt cake recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the cake batter is just a matter of mixing the dry ingredients with the wet ingredients and then baking it, before topping it with an delicious chocolate ganache.
- Amazing Texture: Rich, moist and tender, this gluten-free chocolate cake recipe is everything chocolate lovers want. Plus, the espresso powder makes the rich chocolate flavor really stand out!
- Totally Gluten-Free & Dairy-Free: The good news is that this decadent chocolate cake is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this delicious gluten-free chocolate bundt cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
For the Gluten Free Chocolate Cake Batter:
For the Chocolate Ganache Topping:
Recipe Notes + Substitutions:
- Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (this basically means a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
- Espresso Powder: We’re using espresso powder because it’s the secret ingredient to really accentuate the chocolate flavor (don’t worry, there won’t be any taste of coffee).
- Cocoa Powder: Make sure to use unsweetened cocoa powder since we’ll already be adding sugar on its own.
- Chocolate Pudding Mix: A little bit of chocolate pudding mix creates a rich and moist texture in this gf chocolate cake.
- Sugar: I used regular white sugar, but cane sugar, light brown sugar, or dark brown sugar will also work. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Leavening Agents: We’re using a mix of both baking powder and baking soda here.
- Eggs: Eggs help to bind and give rise to the batter in this gluten-free chocolate bundt cake recipe, so make sure you add them in. I personally have not made this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer. (If you do make this chocolate cake egg-free, please let me know how it goes in the comments below, I’d love to know!).
- Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free (to make your own, for each 1 cup of dairy-free milk, add 1 tablespoon of lemon juice). Alternatively, if you are not lactose-intolerant, go ahead and use regular buttermilk instead.
- Vanilla Extract: I like adding a little vanilla extract for extra flavor.
- Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. You can also use another type of vegetable oil (such as olive oil, avocado oil, etc).
- Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips or chopped chocolate instead.
- Heavy Whipping Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy whipping cream instead.
How to Make Gluten-Free Chocolate Cake (Step by Step):
1. Preheat and Grease
Preheat the oven to 350F and grease a bundt pan with nonstick baking spray.
2. Whisk Dry Ingredients
In a mixing bowl, sift together the gluten-free all-purpose flour, xanthan gum, espresso powder, cocoa powder, baking soda, baking powder and chocolate pudding mix. Add in the sugar and salt, then mix with the rest of the dry ingredients.
3. Whisk Buttermilk, Vanilla, Oil and Eggs
Whisk the buttermilk, vanilla, vegetable oil, and 2 eggs, whisked separately in a small bowl.
4. Combine Dry Ingredients with Wet Ingredients
Use a large whisk to mix the wet ingredients with the dry until you get a smooth mixture.
5. Add Warm Water
Add the warm water and slowly stir again until completely combined.
6. Pour Batter into Pan
Pour the chocolate cake batter into the prepared bundt pan.
7. Bake Until Ready
Bake the gluten-free chocolate cake in the preheated oven for 45-50 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean.
8. Let Cool Completely
Once the cake is done, let cool almost completely. This should take about 20 minutes.
9. Prepare Ganache
While the cake is cooling, make the ganache. Place the chocolate chips and salt in a mixing bowl. Heat the heavy whipping cream over the heat until steaming. Remove the hot cream from the heat and pour over the chocolate chips.
Let this sit for 2 minutes before whisking together and allowing all the chocolate to melt into the cream. Once it is thick and smooth, add the vanilla. Whisk once more until combined.
10. Remove Cake from Pan
Once the cake has completely cooled, remove the chocolate cake from the bundt pan by flipping the pan over onto a serving platter and tapping the bottom of the pan to release the cake.
11. Pour Ganache On Top of the Cake
Pour the chocolate ganache all over the top of the cooled cake, letting it fall down the sides of the cake. Set the finished cake aside to let the ganache fully set.
12. Serve and Enjoy
Cut, serve and enjoy this delicious gluten free chocolate bundt cake!
Dish by Dish Tips/Tricks:
- Grease Pan Before Baking: Make sure to grease the bundt cake pan very well with nonstick baking spray so that it’s easy to remove the cake once baked.
- Bake First, Glaze Later: If you prefer, you can first bake the chocolate bundt cake, then wrap in plastic wrap and store in the refrigerator until you wish you glaze it.
- Make Muffins: No bundt pan? Or simply prefer to make muffins? Then divide the batter evenly between the cavities of a greased muffin tin and bake at 350F for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.
- Make a Loaf: If you prefer to make a chocolate loaf, simply pour the batter into a greased 9″x5″ loaf pan and bake at 350F for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
Recipe FAQs:
To store, place the gluten-free bundt chocolate cake in an airtight container and store in the refrigerator for up to 4 days.
Other Chocolate Recipes for Chocolate Fans:
- 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
- Moist Chocolate Cupcakes (Gluten-Free, Dairy-Free)
- Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
- Chocolate Crinkle Cookies (Gluten-Free, Dairy-Free)
- Chocolate Dessert Pizza (Gluten-Free, Vegan)
- Coconut Flour Chocolate Cake (Gluten-Free, Dairy-Free)
- Chocolate Ganache Tarts
Gluten-Free Cake Recipes You’ll Love:
- Moist Carrot Cake (Gluten-Free, Dairy-Free)
- Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Coconut Cake (Gluten-Free, Dairy-Free)
- Avocado Cake (Gluten-Free, Dairy-Free)
- Lemon Bundt Cake (Gluten-Free, Dairy-Free)
Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintMoist Gluten-Free Chocolate Bundt Cake (Dairy-Free)
- Total Time: 1 hour
- Yield: 12 1x
- Diet: Gluten Free
Description
Rich and moist, this gluten-free chocolate bundt cake is finished with a decadent chocolate ganache that will make any chocolate lover happy. This amazing chocolate cake is great for special occasions and holidays, or anytime you have chocolate cravings. Totally dairy-free too!
Ingredients
For the Cake Batter:
- 2 1/2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 2 tablespoons espresso powder
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons chocolate pudding mix
- 2 1/4 cup white granulated sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 1/3 cup dairy-free buttermilk
- 1 1/2 tablespoons vanilla extract
- 1 cup vegetable oil
- 1 1/2 cups warm water
For the Chocolate Ganache (Optional, But Highly Recommended):
- 2 cups dairy-free semi-sweet chocolate chips
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dairy-free heavy whipping cream
Instructions
- Preheat and Grease: Preheat the oven to 350F and grease a bundt pan with nonstick baking spray.
- Whisk Dry Ingredients: In a mixing bowl, sift together the gluten-free all-purpose flour, xanthan gum, espresso powder, cocoa powder, baking soda, baking powder and chocolate pudding mix. Add in the sugar and salt, then mix with the rest of the dry ingredients.
- Whisk Buttermilk, Vanilla, Oil, and Eggs: Whisk the buttermilk, vanilla, vegetable oil, and 2 eggs, whisked separately in a small bowl.
- Combine Dry Ingredients with Wet Ingredients: Use a large whisk to mix the wet ingredients with the dry until you get a smooth mixture.
- Add Warm Water: Add the warm water and slowly stir again until completely combined.
- Pour Batter into Pan: Pour the chocolate cake batter into the prepared bundt pan.
- Bake Until Ready: Bake the gluten-free chocolate cake in the oven for 45-50 minutes or until a toothpick inserted comes out clean.
- Let Cool Completely: Once the cake is done, let cool almost completely. This should take about 20 minutes.
- Prepare Ganache: While the cake is cooling, make the ganache. Place the chocolate chips and salt in a mixing bowl. Heat the heavy whipping cream over the heat until steaming. Remove the hot cream from the heat and pour over the chocolate chips. Let this sit for 2 minutes before whisking together and allowing all the chocolate to melt into the cream. Once it is thick and smooth, add the vanilla. Whisk once more until combined.
- Remove Cake from Pan: Once the cake has completely cooled, remove the chocolate cake from the bundt pan by flipping the pan over onto a serving platter and tapping the bottom of the pan to release the cake.
- Pour Ganache Over Cake: Pour the ganache all over the top of the bundt, letting it fall down the sides of the cake.
- Serve and Enjoy: Cut, serve and enjoy this delicious gluten-free chocolate bundt cake!
Notes
Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (this basically means a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
Espresso Powder: We’re using espresso powder because it’s the secret ingredient to really accentuate the chocolate flavor (don’t worry, there won’t be any taste of coffee).
Cocoa Powder: Make sure to use unsweetened cocoa powder since we’ll already be adding sugar on its own.
Chocolate Pudding Mix: A little bit of chocolate pudding mix creates a rich and moist texture in this gf chocolate cake.
Sugar: I used regular white sugar, but cane sugar, light brown sugar, or dark brown sugar will also work. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).
Leavening Agents: We’re using a mix of both baking powder and baking soda here.
Eggs: Eggs help to bind and give rise to the batter in this gluten-free chocolate bundt cake recipe, so make sure you add them in. I personally have not made this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer. (If you do make this chocolate cake egg-free, please let me know how it goes in the comments below, I’d love to know!).
Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free (to make your own, for each 1 cup of dairy-free milk, add 1 tablespoon of lemon juice). Alternatively, if you are not lactose-intolerant, go ahead and use regular buttermilk instead.
Vanilla Extract: I like adding a little vanilla extract for extra flavor.
Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. You can also use another type of vegetable oil (such as olive oil, avocado oil, etc).
Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips or chopped chocolate instead.
Heavy Whipping Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy whipping cream instead.
Storing: To store, place the gluten-free chocolate cake in an airtight container and store in the refrigerator for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Cake
- Method: Baking
- Cuisine: American
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