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Gluten-Free Chocolate Bundt Cake

5 from 1 reviews

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.

Ingredients

Scale
  • 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
  • Baking Soda- 1 Tsp
  • Baking Powder- 1 Tsp
  • Full fat Buttermilk-1 Cup (room temperature)
  • Sour Cream-1 Cup  Full Fat (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

  1. Preheat oven to 325 degrees F.
  2. Cream butter and sugar together on high for 2-3 minutes until combined.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and dutch cocoa powder together and set aside.
  4. To the creamed butter and sugar, and one egg at a time while the mixer is running on low. Do not over-mix.
  5. Next, add the Vanilla Extract.
  6. Pour the buttermilk and sour cream.
  7. Boil 1/2 cup of water and add 2 Tbsp of Espresso Powder and stir well till it’s properly mixed. 
  8. Slowly incorporate the dry ingredients to the wet ingredients.
  9. Take the hot espresso and stir to combine.
  10. Lastly, drop the chocolate chips into the batter and stir to incorporate.
  11. The batter will be very thick.
  12. Grease your bundt pan very well. Make sure you get into all the nooks of the bundt pan.
  13. Pour batter in the greased bundt pan and bake for 70-90 minutes depending on your oven.

Notes

  • I cannot stress this enough-grease your bundt pan very well.  You do not want your cake batter sticking- which I’ve had happen due to not greasing the pan properly.  Make sure your cooking spray is gluten-free.
  • Oven temperatures vary.  Cook time for this recipe is between 70-90 minutes.  My Bundt Cake took 85 minutes to be fully done.  
  • Insert a toothpick into the center of the Bundt cake.  If it comes out clean then it is done.
  • The batter is very thick.  It will fill almost fill up the whole 10 cup bundt pan.
  • Please use the scoop and level method when measuring gluten-free flour.
  • Not all gluten free flours are created equal.  My favorite gluten-free flour is hands down Cup 4 Cup.  This is readily available in most grocery stores and sold on Amazon.
  • Make sure all your wet ingredients are at room temperature.
  • Let your Bundt Cake fully cool before adding powder sugar or a glaze.
  • Store in an airtight container or covered cake dish.
  • Eat within a few days to enjoy a moist Bundt Cake.  Gluten-free cakes I have found start to try out around day 3.  I usually eat enough that there is no cake left after day 2.
  • I highly recommend using a KitchenAid Stand Mixer with this recipe if you have one.

Keywords: Gluten Free Chocolate Bundt Cake