Gluten Free Chocolate Bundt Cake

This easy gluten free Chocolate Bundt Cake is the best cake recipe. The cake is loaded with rich chocolate flavor and is super moist. Without a doubt, this recipe is definitely one for chocolate lovers. It should be noted that my recipe always gets rave reviews because it is easy to make, comes out moist, and is perfect to eat for any occasion. I promise this is a cake that you will want to bake all year long whenever you get that chocolate craving.

WHY I lOVE HOME MADE GLUTEN-FREE CHOCOLATE BUNDT CAKE

Moreover, I like cakes that are easy to make and this gluten-free chocolate Bundt Cake fits the bill. Due to the ease of this recipe, this bundt cake comes together in just a few minutes, and is so moist with hints of espresso and sour cream in every bite. Gluten-free chocolate bundt cake is amazingly chocolaty with a whole cup of dutch cocoa powder that produces a rich fudge flavor.

Not only is this recipe easy to make, it has turned out great every time I have made it. Even so, I like recipes that consistently come out good every time I bake them. Additionally, my recipe is basically foolproof if you follow my instructions. In conclusion, I’m all about having good consistent recipes that aren’t overly complicated to make.

WHY ROOM TEMPERATURE INGREDIENTS ARE IMPORTANT

Firstly, and I cannot stress this enough- please always make sure your eggs, butter, sour cream and buttermilk are room temperature. This is key to a successful bundt cake. I love the taste that espresso powder adds to this cake. It really enhances the chocolate flavor. If espresso isn’t your thing, you can definitely omit that, but please try it, because I know you will fall in love with this recipe.

WHY THE RIGHT OVEN TEMPERATURE IS KEY

Secondly, another key is baking the bundt cake at a lower oven temperature. This allows the cake to cook longer without browning or drying out. My bundt cake took about 85 minutes to fully cook but some can take anywhere from 70-90 minutes depending on your oven.

GREASING A BUNDT PAN PROPERLY IS SUPER IMPORTANT

Thirdly, grease your bundt pan really well. You do not want the batter getting stuck. I have had this happen and it is so disappointing. Make sure you get into all the nooks and crannies so nothing sticks.

USING HIGH QUALITY DUTCH COCOA IS CRUCIAL

Fourthly, use good quality dutch cocoa for this recipe so you get a nice chocolate flavor. My recipe calls for buttermilk and sour cream. These two ingredients are my secrets to making my cake super moist.

Instead of a glaze, I sprinkle my bundt cake with powdered sugar and slice up some fresh strawberries. The combination is perfect together. I add chocolate chips to make the chocolate flavors really pop.

GLUTEN-FREE CAKES NEED TO BE EATEN QUICKLY TO AVOID DRYING OUT

In conclusion, even though this is a super moist cake, gluten-free flour will make your cake dry out faster. That is just the nature of the flour. If you don’t plan on eating this cake right away, seal it an airtight container or put it in a covered cake dish. I recommend eating this cake within two days of baking. Otherwise, you can freeze for a couple of months if you keep it well sealed. Overall, if you like this recipe, please check out my Oatmeal Scotch cookie recipe.

The only thing you’ll need with this cake is a glass of milk to wash down this rich and chocolaty cake!

INGREDIENTS FOR MY GLUTEN-FREE BUNDT CAKE

• 1 Cup Unsalted Butter (room temperature)
• 2 Cups Granulated Sugar
• 4 Large Eggs (room temperature)
• 1 1/2 Cup Semi-Sweet Chocolate Chips
• 2 Tsp Vanilla
• 3 Cups Cup 4 Cup GF Flour
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1 Cup Full fat Buttermilk (room temperature)
• 1 Cup Full Fat Sour Cream (room temperature)
• 1 Cup Dutch Cocoa Powder
• 2 Tbsp Espresso Powder (add to 1/2 cup boiling water) Stir till it’s thoroughly combined

INSTRUCTIONS FOR GLUTEN-FREE CHOCOLATE BUNDT CAKE

Preheat oven to 325 degrees F.

Cream butter and sugar together on high for 2-3 minutes until combined.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and dutch cocoa powder together and set aside.

To the creamed butter and sugar, add one egg at a time while the mixer is running on low. Do not over-mix.

Add the Vanilla Extract.

Pour the buttermilk and sour cream into the kitchenmaid stand mixer.

Add 2 Tbsp of Espresso Powder to 1/2 Cup boiling water. Stir well to combine.

Slowly incorporate the dry ingredients to the wet ingredients.

Take the hot espresso and stir to combine.

Lastly, add the chocolate chips and stir to incorporate.

The batter will be very thick.

Grease your bundt pan very well. Make sure you get into all the nooks of the bundt pan.

Pour batter in the greased bundt pan and bake for 70-90 minutes depending on your oven.

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Bundt Cake

Cup 4 Cup GF Flour

KitchenAid Stand Mixer

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