Cooking and Serving: 75 minutes | 12 servings
Ingredients
How to make a gluten free bundt cake | Ingredient Substitutions
Description
Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 75 minutes | Servings: 12 servings
Ingredients
How to make a gluten free bundt cake
Ingredient Substitutions
Expert tips
Instructions
WHY I LOVE THIS RECIPE
Most chocolate cakes have either cocoa powder or melted chocolate. This bundt.
cake has both baked into the batter, for a true, rich chocolate flavor.
And because it’s baked in a bundt pan, it looks beautiful without making a layer.
cake with frosting. A 2-ingredient chocolate glaze adds some extra rich.
chocolate flavor, and making a dramatic presentation in a snap.
If you’re one of the many readers who has asked me if one of the other gluten.
recipes on the blog can be made in a bundt pan, this recipe is for you!
And be sure to read my expert tips to get the cake out of the pan reliably,.
every time, and delight your guests with this easy recipe!
overhead image of gluten free chocolate bundt cake ingredients in small bowls.
with black block letters with names of each listed.
image of gluten free chocolate bundt cake ingredients in small bowls with black.
block letters with names of each listed.
RECIPE INGREDIENTS
Gluten free flour: A well-balanced all purpose gluten free flour blend.
with finely ground rice flours provides the backbone for this tender cake. Be.
sure to add xanthan gum if your blend doesn’t already have it listed as an.
Baking powder & soda: Add rise and help the cake brown in the oven.
Salt: Brings out the other flavors and balances the sweetness.
Butter: Adds richness, moisture, and tenderness. We use unsalted butter.
because it has less moisture than salted, and then we can control how much.
Sugar: Granulated sugar adds tenderness and sweetness.
Eggs: Add rise, structure, and the yolks give the cake a tender crumb.
Vanilla: Adds depth of flavor to your bundt cake.
Cocoa powder: Dutch-processed cocoa powder gets mixed with hot water for a.
smooth, rich chocolate sauce.
Chocolate: Baking chocolate in bars or disks (not chocolate chips, which.
contain wax to help them keep their shape) add lots of chocolate flavor. You.
can use semi-sweet or dark chocolate.
Milk: Use whole or 2% milk, never skim, to add fat which enhances flavor and.
makes for a more tender crumb.
MAKE THE CAKE BATTER BASE
In a separate bowl, whisk together the dry ingredients (gluten free flour.
with xanthan gum, baking powder, baking soda, and salt).
In a stand mixer with the paddle attachment or a large bowl with a handheld.
mixer, beat together butter and sugar, then add eggs, and vanilla.
In a medium size bowl, place cocoa powder and mix with hot water until.
smooth. Add melted chocolate to the same bowl, and set it aside.
To the butter and egg mixture, add the dry mixture in 3 batches, and milk in.
2 batches, beginning and ending with the flour mixture. Beat until just.
medium-size round metal mixing bowl with white flour powder and large wire whisk.
round metal mixing bowl with white flour powder and large wire whisk.
white kitchenaid stand mixer with tilt head tilted up with white paddle.
attachment with plate yellow whipped butter and sugar.
kitchenaid stand mixer with tilt head tilted up with white paddle attachment.
with plate yellow whipped butter and sugar.
same bowl and paddle with darker yellow mixture after adding eggs.
bowl and paddle with darker yellow mixture after adding eggs.
hand holding small round metal mixing bowl with soft dark chocolate mixture with.
very small wire whisk.
holding small round metal mixing bowl with soft dark chocolate mixture with very.
darker yellow mixture in stand mixer bowl with white powder contents of medium.
bowl being added to the mixing bowl.
yellow mixture in stand mixer bowl with white powder contents of medium bowl.
being added to the mixing bowl.
white stand mixer with head tilted down with hand tipping milk in plastic.
measuring cup into mixing bowl.
stand mixer with head tilted down with hand tipping milk in plastic measuring.
FINISH THE BATTER AND BAKE
Using the mixer or chocolate mixture with the prepared yellow cake batter.
Mix just until no white streaks remain. The cake batter will be thick.
Grease a standard 12-cup light-colored metal bundt pan.
Scrape the batter into the prepared pan, and spread into an even layer.
Bake the cake for about 50 minutes, or until a toothpick comes out clean.
stand mixer bowl with yellow raw batter mixture with chocolate mixture on top,.
and black silicone spatula.
mixer bowl with yellow raw batter mixture with chocolate mixture on top, and.
black silicone spatula.
fully mixed raw brown soft cake batter with black spatula in bowl.
mixed raw brown soft cake batter with black spatula in bowl.
raw brown soft cake batter in classic silver cast aluminum bundt pan on marble.
brown soft cake batter in classic silver cast aluminum bundt pan on marble.
same pan with baked brown cake with fissures on top on gold wire rack.
pan with baked brown cake with fissures on top on gold wire rack.
COOL AND GLAZE THE CAKE
Allow the cake to sit in the pan on a wire rack to cool for about 20 minutes.
Pull the edges of the cake away from the sides of the pan. Slide a silicone.
spatula along the center hole to separate it from the cake.
Invert the pan and wire rack so the rack is on the countertop, and tap the.
outside of the pan with a wooden spoon.
Allow to cool for another 30 minutes. Lift off the cake pan to reveal the.
Allow the cake to cool completely. Once the cake has cooled, for a cake with.
an even bottom, use a large knife to slice off the dome of the cake to level.
Pour a simple chocolate glaze over the top of the cake, allowing it drip down.
Slice and serve once the glaze has set!
underside of chocolate brown cake overturned onto wire rack, pan removed.
of chocolate brown cake overturned onto wire rack, pan removed.
shiny wet light brown chocolate glaze poured on top of baked overturned bundt.
wet light brown chocolate glaze poured on top of baked overturned bundt cake on.
DAIRY FREE
To make this cake dairy free, try replacing the butter with vegan butter sticks.
My favorite brands are Melt and Miyoko’s Creamery, and I’ve heard good things.
about Country Crock brand. You need a nondairy butter that in solid sticks at.
room temperature, or you won’t be able to whip it with sugar to form the cake.
Try replacing the milk with unsweetened almond milk or your favorite nondairy.
milk. Avoid anything fat free, anything with added flavor, and anything that is.
thicker than cow’s milk (like canned coconut milk).
For the cream in the chocolate glaze, try using nondairy whipping cream instead,.
or canned coconut cream. Make sure your melted chocolate in both the cake and.
the glaze is dairy free.
EGG FREE
There are 3 eggs in this relatively large cake, and they provide a lot of.
structure. I would try “flax eggs” because flax gel adds more structure than.
“chia eggs” and there is enough chocolate flavor in the cake to mask the flax.
mostly whole round gluten free chocolate bundt cake with 2 slices cut, one.
missing and one on its side on round marble cake plate.
whole round gluten free chocolate bundt cake with 2 slices cut, one missing and.
one on its side on round marble cake plate.
PREPARE YOUR PAN WELL FOR EASY RELEASE
Bundt pans generally have nonstick coating, but you still must grease them well.
with softened or melted butter or neutral oil. Press or paint the fat into every.
crevice of your bundt pan with a cloth or a pastry brush. If your bundt pan has.
any scratches, or is just older, its nonstick properties will have faded over.
time. Avoid the heartbreak of a cake that doesn’t come out of the pan in one.
COOL THE CAKE IN STAGES, FOR PERFECT RELEASE.
After you’ve prepared your cake pan well, the next tip is to cool the cake and.
begin to release it from the sides in stages. Let it cool upright, out of the.
oven and still in the pan on a wire rack, for 20 minutes. Use clean hands to.
pull the sides of the cake gently away from the pan. Then, run a thin nylon or.
silicone knife or spatula between the center column of the pan and the cake next.
to it, so it doesn’t stick. Invert the cake onto the wire rack, so the pan is.
facing you. Allow it continue to cool for at least another 20 minutes, and up to.
an hour total, until the pan is barely warm to the touch. Tap the outside of the.
pan with a wooden spoon, all around, and then lift the cake pan off the cake.
NOT EVERY CAKE CAN BE A BUNDT CAKE
I’m often asked if one of our “regular” cakes can be made in a bundt pan, and.
NOT EVERY CAKE CAN BE A BUNDT CAKE
I’m often asked if one of our “regular” cakes can be made in a bundt pan, and.
Notes
* 1 cup (8 fluid ounces) milk, at room temperature
FOR THE CHOCOLATE GLAZE
* 4 ounces semisweet or dark baking chocolate, in disks or coarsely chopped
* ½ cup (4 fluid ounces) heavy whipping cream, plus more at room temperature,
* Preheat your oven to 325°F. Grease very well a standard cast aluminum
light-colored 12-cup bundt pan.
* If your pan is at all scratched or if it’s older, scatter 1 to 2 additional
tablespoons of cocoa powder to the pan. Tap the pan to distribute the cocoa
powder all around to coat the greased pan, and discard any excess. Set the
* In a small bowl, whisk together the flour blend, xanthan gum, baking powder,
baking soda, and salt. Set the bowl of dry ingredients aside.
* In the bowl of a stand mixer fitted with the paddle attachment (or a large
bowl with a handheld mixer), beat the butter, sugar, and vanilla on
medium-high speed until light and fluffy (about 5 minutes).
* Add the eggs, and beat on medium speed until well-combined. The mixture
should be smooth and silky.
* In a medium-size, heat-safe bowl, place the cocoa powder. Pour the hot water
over the cocoa powder, and whisk until very smooth.
* Add the melted chocolate to the medium-size bowl with cocoa powder and water,
and whisk again until smooth. Set the chocolate mixture aside to cool while
you finish the base of the cake batter.
* To finish the base cake batter, to the butter and egg mixture in the stand
mixer or large mixing bowl, add the flour mixture in 3 parts, alternating
with the milk in 2 parts.
* Mix until just combined after each addition, beginning and ending with the
flour, until everything is just combined. Scrape down the sides of the mixer
bowl as necessary. The batter should be light and smooth.
* Add the chocolate mixture to the large mixing bowl with the rest of the
batter. Mix until smooth and no white streaks remain, either the mixer. The batter will be thick but soft.
* Transfer the batter to the prepared bundt pan. Be sure to spread the batter
into all the corners of the pan.
* Place the pan in the center of the preheated oven and bake until a toothpick
inserted in the center comes out clean, rotating once halfway through baking
* Remove from the oven and allow the cake, still in the pan, to cool upright on
a wire rack for 20 minutes.
* With clean hands, pull the edges away gently from the side of the bundt pan.
Slide a silicone, nylon, or wooden spatula or knife along the center hole to
help release it from the cake.
* Place a wire rack on top of the pan, and invert the pan and wire rack so the
rack is on the countertop, and the pan is facing you. Tap the outside of the
pan all over firmly, but not with much force, with a wooden spoon.
* Allow the cake to cool for about another 30 minutes, or until the pan is no
longer very warm to the touch. Remove the pan to reveal the cake.
* For a cake with an even bottom, use a large knife to slice off the very
bottom of the cake to level it.
* Allow the cake to finish cooling completely before adding the glaze. If the
cake is still warm, the glaze will slide right off.
* Place the chopped chocolate in a medium heat-safe bowl or 2 cup measuring cup
* Place the cream in a small saucepan and bring it just to a simmer. Remove it
from the heat as soon as it reaches a simmer. Pour it evenly over the
* Let the mixture sit, undisturbed, for 3 to 5 minutes or until almost all of
the chocolate has begun to melt.
* Gently stir the mixture until the chocolate is completely melted and the
* Allow the mixture to cool for 15 minutes or until it’s thickly pourable. The
bowl with the glaze should only feel slightly warm to the touch. If it’s too
thick, stir in more room temperature cream proper consistency.
* Pour the glaze evenly over the top of the cooled bundt cake, allowing it to
drip down the sides. Allow the glaze to set at room temperature or in the
refrigerator for 20 minutes before slicing and serving.
Tips for melting chocolate
You can melt the baking chocolate for the batter in the microwave in 20- to
30-second bursts, whisking in between, until melted and smooth. You can also
melt it in a double boiler of gently simmering water in a small pot. Make sure the bowl on top doesn’t
touch the water in the pot.
Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 263mg | Potassium: 278mg | Fiber:
5g | Sugar: 35g | Vitamin A: 595IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron:
Nutrition information is automatically calculated, so should only be used as an