An easy, fudgy, super-chocolatey, deliciously soft Gluten Free Chocolate Bundt Cake that will turn heads at any celebration. (Optional dairy free)
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Originally posted 14th October 2016. Updated 26th October 2022
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A favourite Gluten Free Chocolate Bundt Cake
This is my all-time-favourite Gluten Free Chocolate Bundt Cake recipe. I first shared it on Gluten Free Alchemist back in 2016… But it has stood the test of time and there is nothing I would change about it, even with greater gluten free baking wisdom.
A slight tweak on a previous recipe for my gluten free Easter Bundt Cake, I originally made the cakes shared here for my daughter’s 11th birthday. On that occasion, I made one cake for her birthday party… And a separate Bundt for the family. But it’s such a great recipe, I have now added a recipe card to make it easy to print out and/or follow (should you wish to make it too).
Dare I say it’s the BEST gluten free Chocolate Bundt you’ll make?
Why you’ll LOVE this Gluten Free Chocolate Bundt Cake Recipe…
So, why is this particular gluten free recipe so great? And why will you love it too?
- It’s easy to make… I promise! Just remember to follow the recipe…
- The chocolate sponge is perfectly moist just as it is. No ‘extras’ are required.
- It’s super-chocolatey and wonderfully fudgy, but definitely NOT over-sweet.
- You would absolutely never EVER know that it’s a gluten free cake. It’s exactly as it should be.
- It takes on and holds its ‘Bundt’ shape beautifully.
- Stored in an airtight container at room temperature, it keeps really well… For several days without going either hard or crumbly. (How very ‘un-gluten free’ is that?! 😉)
- As you take your first mouthful, you’ll definitely be asking yourself ‘what’s not to love?!’
What is a Bundt Cake?
A Bundt Cake is a sponge cake made in a specifically-created Bundt Tin… which has a hole in the middle. The ‘hole’ design helps the sponge to bake evenly. But ‘engineering’ aside, Bundt tins are by their very nature, intricately moulded… And that means they offer the maximum ‘wow’ factor for minimum effort!
Although not every sponge recipe will work in a Bundt tin (it needs to be robust enough to hold its shape and come out without damage), with the right recipe, a Bundt is an eye-catching party piece. The shaped tin does all the hard work… And with just an extra drizzle of chocolate, ganache or icing… and perhaps a little fresh fruit or some sprinkles, it’s sure to impress.
The most iconic company making Bundt Tins is Nordic Ware. They may not be the cheapest, but the tins are exceptionally good quality… And indeed they are the ones I always use, because I truly think they are the best. Plus… they come in some amazing designs. To be honest though… I think the simple shapes are often the most effective. The tins I prefer are like this Formed Bundt Pan, which comes in different sizes.
Can I use any Bundt tin to make this Chocolate Bundt Cake?
I have only tried making Chocolate Bundt Cake in the tins I own. However, I’m pretty sure that as a recipe, the sponge is robust and versatile enough to withstand most Bundt shapes (providing the tins are carefully prepared – see below).
IMPORTANT: How to prepare the Bundt Tin
Whichever Bundt tin you use, it is nonetheless ESSENTIAL to prepare it properly for baking. If you don’t, the sponge (chocolate or otherwise) will be incredibly difficult to remove and this will likely result in it breaking.
Preparing a Bundt tin – oiling
- Lightly brush or rub the entire internal surface with oil. That includes all the nooks and crannies of the more intricate tins… And the central post too.
- The easiest way to do this effectively is to use either a pastry brush or a piece of absorbent kitchen towel soaked with oil.
- Use either sunflower or vegetable oil to coat the pan. Do NOT use butter. Because butter contains milk solids, it becomes very sticky, likely resulting in the cake glueing itself to the sides of the pan and breaking on removal.
- Although I grease my tin in advance of making the sponge batter, I always keep the brush handy to give it a quick ‘re-coat’ just before dusting with flour (see below) and filling it with batter. This ensures the tin remains evenly coated and that the oil doesn’t ‘sink’ to the base of the pan.
Preparing a Bundt tin – dusting
Once oiled, the Bundt tin should be coated with either flour, a cocoa-flour mix, or ground nuts. This helps to provide a barrier between the sponge and the tin to prevent sticking. The oil ensures that the coating stays on the sides of the pan!
For gluten free bakes, I use cornflour (UK) (ie. Corn starch)… Or if making a Chocolate Bundt Cake like this one, a mix of Corn starch and powdered plain cocoa. Or… alternatively, use ground almond (or other nut-meal). This is done just before transferring the batter to the pan, to ensure the coating is thorough.
The easiest way to coat the inside, is to pop a spoonful of flour into the tin and then tilt, gently shake and tip until well-covered. Once done (to remove any excess), turn the tin upside down over a sink and very gently tap the base.
How to release your Chocolate Bundt Cake from the tin
No matter how well you prepare a Bundt tin, it is rare for the baked sponge to simply ‘drop out’ on first turning over. So what should you do?
- Once the cake is removed from the oven, allow it to cool in the tin for 10 to 15 minutes. But do NOT let it go cold as this will result in the cake ‘sweating’ and sticking.
- Before attempting to turn the cake out, give it a few sharp taps and a gentle shake, to encourage it to loosen.
- GENTLY ‘release’ the sponge around the top edges and central ring, using a small, fine-edged silicone spatula (or similar implement).
- Place a wire rack over the top and invert the tin ready to release it straight onto the wire rack.
- If the cake doesn’t release, bang it firmly (several times) and see if this helps.
- Should the cake still not release, turn upright, recheck any obvious ‘stuck’ points and re-loosen with the spatula.
- Re-invert onto the wire rack as before and tap the tin as necessary to release.
- After the cake is removed, there may be a residue of flour from the tin on the surface of the sponge. Allow the cake to cool and then gently remove this by brushing it with a clean, dry pastry brush.
Note: I have never yet had a broken Bundt cake… However, I put this down to the very careful preparation of the tin before it is filled with batter. So fingers crossed it all works for you too!
Can I use this recipe for Chocolate Bundt Cake to make a gluten free layer or loaf cake?
Absolutely yes! I have used my gluten free Chocolate Bundt Cake recipe for a number of bakes, including loaf cakes and a multi-layered Easy Christmas Tree Cake. It is a very versatile sponge. And it’s also perfectly robust for cutting and shaping when you need a strong yet delicious base for creative birthday cakes too.
Is this Gluten Free Chocolate Cake safe for Coeliacs (Celiacs)?
Absolutely yes! Like ALL the recipes shared on Gluten Free Alchemist, my gluten free Chocolate Bundt Cake has been created to be safe for people with Coeliac Disease (Celiac). Just be sure to follow the ingredients listed… And remember the golden rule of checking ALL ingredient labels for possible risk from hidden gluten or ‘may contain’ warnings.
If you are new to label-checking and cross-contamination, head over to my page ‘Coeliac Disease + Food’ for more information.
Can I make this cake dairy free as well as gluten free?
Yes. With the usual substitutions of dairy free fat in place of butter (I recommend using either Stork Baking Block or Flora Baking Block); dairy free yoghurt in place of standard yoghurt; and dairy free chocolate too, the recipe can be made without dairy.
How to decorate a Chocolate Bundt Cake
Because of their unusual shape, Bundt cakes are natural show-stoppers. For that reason, they need very little extra effort or additions to enhance them…
However, it’s always good to add a splash of colour and contrast in the form of a drizzle of icing, chocolate or ganache… And maybe a shake of nuts or sprinkles, or a scattering of berries.
Go with the shape of the cake to enhance rather than cover… using the dips, curves and grooves to catch and channel the drizzles. And pick flavours and colours that complement the type of sponge that has been baked.
The gluten free Chocolate Bundt Cakes I made for my daughter’s birthday were each decorated slightly differently… The large Bundt (mainly shared with adults and family) was inspired by some unusual crystallised mint leaves that I discovered online at Sous Chef… Thus, the sponge was drizzled with chocolate-mint icing, before being sprinkled with the crystallised mint leaves, chocolate curls, grated chocolate and some edible glitter.
The smaller Bundt (for the kids… (it was a small gathering)) was simply drizzled with melted plain and white chocolate… Then topped with chocolate curls and some chocolate-coated popping candy.
The recipe for my gluten free Chocolate Bundt Cake…
Below is my recipe for the most delicious, super-moist, fudgy and exceptionally chocolatey gluten free Chocolate Bundt Cake. Enjoy!
If you do make it, I’d love to hear from you… Leave a comment at the bottom of the post, rate the recipe or tag me on social media (Facebook, Instagram, Pinterest and Twitter) with your Bundt stories. Don’t forget to share how you decorated it…
And for loads more gluten free recipe inspiration, why not head over to our Gluten Free Recipe Index? It’s where you’ll find links and photos for the hundreds of recipes we’ve shared.
All with my love and for free!
Other glorious Bundt Cakes on the blog…
- Raspberry Lemon Drizzle Bundt Cake
- Easter Bundt Cake
- Orange Bundt Cake with Raspberry Swirl and White Chocolate Ganache
Gluten Free Chocolate Bundt Cake
- oven + hob
To prepare Bundt tin
- a little sunflower oil to oil the Bundt tin (do NOT use butter)
- 1½ tsp corn starch (UK cornflour)
- 1½ tsp cocoa powder mixed together with the corn starch (above) to line the Bundt tin
Chocolate Sponge Cake
- 290 g plain gluten free flour blend I use GFA Blend A (See NOTES)
- 80 g ground almonds (almond meal)
- 60 g cocoa powder (unsweetened)
- 1 tbsp baking powder gluten free
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp fine sea salt
- 1 tsp xanthan gum
- 150 g caster sugar (superfine sugar)
- 150 g soft light brown sugar
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 egg white
- 1½ tsp INSTANT espresso powder
- 65 ml boiling water to dissolve the espresso coffee powder
- 70 g coconut oil melted (or 75g melted butter/DF 'butter')
- 375 ml plain yoghurt dairy free as necessary
- 2 tsp vanilla extract
- 120 g milk or plain chocolate chips dairy free as necessary
- melted plain and white chocolate
- chocolate popping candy/sprinkles/chocolate curls etc of choice
To prepare Bundt tin (It is ESSENTIAL to prepare the Bundt tin carefully – See blog post for tips and advice for best preparation)
- Lightly oil the inside of the tin with sunflower oil (TIP: thoroughly rub with oil using a pastry brush or kitchen towel). Be careful to oil all the nooks and crannies completely (including the central post).
- Mix together the corn starch and cocoa powder (for coating the tin).
- Sprinkle the corn starch-cocoa powder mix into the tin and tip and shake gently until the inside surface is completely covered.
- When well-coated, turn the Bundt tin upside down over a sink/bin and tap gently to empty any excess powder.
Chocolate sponge cake
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Weigh and mix together the flour, almonds, cocoa, baking powder, bicarbonate of soda, salt and xanthan gum, making sure any lumps are completely broken down. (TIP: Weigh into an airtight container and shake vigorously). Set aside.
- In a large bowl, whisk together the sugars with the eggs and egg white until well-blended and thickened.
- Mix the espresso powder with the boiling water and stir dissolve completely. Set aside
- Melt the coconut oil (or butter if using instead) either in the microwave or in a small bowl over steaming water.
- Add the yoghurt, melted coconut oil, coffee and vanilla extract to the egg mix and whisk again to blend.
- Add the flour mix and gently fold until just combined.
- Add the chocolate chips last and fold through until evenly distributed, but be careful not to over mix.
- Pour the mixture into the bundt tin (about two-thirds to three-quarters full) and smooth the top evenly.
- Bake for 40 to 50 minutes, or until a skewer comes out 'just' clean.
- Leave in the tin for about 10 minutes before turning onto a wire rack to cool completely. If the cake doesn’t come out easily, firmly tap the base of the tin to encourage it to drop. If it still doesn't come out, carefully loosen the top edges of the sides and central ring using a small silicone spatula or flexible knife, before tipping upside-down and tapping the base again. (see blog post for tips)
- Leave to cool completely before decorating.
- When completely cool, decorate with melted chocolate and sprinkles/nuts/chocolate popping candy, etc of choice. Melt chocolate over a bowl of steaming water to ensure it doesn't 'seize'.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Other Chocolate Celebration Cakes you’ll love…
Gluten Free Chocolate Bundt Cake shared with
- Fiesta Friday #458 with Angie
- Full Plate Thursday #612 with Miz Helen’s Country Cottage
- What’s for Dinner #391 with The Lazy Gastronome
- Cook Blog Share
Previously shared with: We Should Cocoa with Tin and Thyme
You know me. I’m going to have to try it with Blend B. I have to bring a cake to someone’s house for an early Christmas dinner. Mostly because I will have something to eat for dessert! And if others think it’s good, then great! Hope you’re well.
Oh yes… you MUST have something to eat for Christmas dessert!
Hopefully everyone else will like it too. Fingers crossed.
All good here. Have a great Christmas xx
Katherine A Evans says
Hi . Can i reduce both sugars to 100grams ? Also can i replace the G.almonds with flour or Polenta ? Thank you
I wouldn’t advise reducing the sugars by a whole third. It may impact the texture and structure of the bake. Although perhaps reducing one of them to 100g would be fine.
The ground almonds should be ok to sub… But as almonds have a good protein and moisture content (which helps structure), I would advise increasing possibly the xanthan gum to 1½ tsp and perhaps increasing the yoghurt by about 10g to compensate.