Moist & Fudgy Gluten-Free Chocolate Bundt Cake

Travel back in time and enjoy a moist and fudgy chocolate bundt cake just like Gramma used to make! This easy gluten-free recipe uses one bowl and a couple secret weapon ingredients to make the most decadent bundt cake covered with a rich, chocolate glaze.

best recipe for gluten Free chocolate bundt cake

This gluten-free bundt cake recipe completes the ultimate trilogy of the most heavenly gluten free cakes. Now you may choose from whatever your heart desires – like this chocolate lover’s double chocolate bundt cake, chocolate chip (copycat) nothing bundt cake, or gluten-free lemon bundt cake.

When experimenting with this recipe and the others, I wanted to achieve a dense, moist, fudgy crumb with chewy edges, just like the bundt cakes Gramma made!

Unlike gluten-free chocolate cake, which has a moist, but airy crumb this has a similar texture to this chocolate cake made with almond flour, but with more accessible and affordable ingredients!

A combination of sour cream and pudding helps achieve these results. While many bundt cake recipes use a cake mix shortcut, this does not work as well for gluten-free bundt cakes.

To avoid a thick and gummy texture, the amount of sour cream and oil were reduced, while increasing the amount of flour. This left open and moist nooks and crannies, instead of a condensed and unpleasing crumb.

Ingredient Notes

I believe making a cake should be just as easy as preparing from a mix, but with exponentially better results! The ingredients are simple and affordable, just like those used in my gluten-free cookbook.

• Chocolate Pudding Mix – One of the secret ingredients to make this double chocolate bundt cake so moist and perfectly dense.
• Sour Cream – Adds moisture without the need for large amounts of liquids, which have a hard time being absorbed by gluten-free flour.
• Oil – While a lot of bundt cake recipes use unsalted butter, I prefer oil to create a more moist crumb.
• Gluten-Free Flour – The recipe was tested with Cup4Cup gluten-free flour blend, which I recommend in all my desserts. For alternative flours, see Best Gluten-Free Flour section.
• Unsweetened Cocoa Powder – Since this recipe uses both baking powder and baking soda either natural or dutch-processed cocoa may be used.
• Baking Powder and Baking soda – A combination gives a slight lift and chewy edges.
• Mini Chocolate Chips – I prefer miniature chips because they stay evenly dispersed and do not sink to the bottom of the bundt pan.

how to make gluten-free chocolate bundt cake

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Grease a nonstick 12-cup bundt cake pan with nonstick cooking spray and set aside.
2. In a large mixing bowl or stand mixer, combine the dry ingredients – flour, sugar, pudding mix, cocoa powder, baking powder, baking soda, and salt. Mix on low to combine.
3. Add the eggs, sour cream, oil, and vanilla extract. Mix to combine, then add in the hot water while continuing to beat. Increase the speed and beat for 1 minute.
4. Pour into the prepared bundt cake pan and spread evenly. Bake in a 350°F oven for 55 minutes, or until a long cake tester comes out clean.
5. Cool cake for 10 minutes in the pan then invert onto a wire rack to cool completely before frosting with glaze.

chocolate glaze

While the chocolate frosting might simply be the icing on the cake, there was a lot of thought behind how to make it perfect!

Many bundt cakes use a chocolate ganache frosting, which while rich and delicious, requires quality chocolate and heavy cream. Since baking gluten-free can be pricy, I like to save on ingredients where I can!

Therefore, I created an equally fudgy and delicious frosting to compliment the cake. Using a mixture of cocoa powder and butter creates a bittersweet chocolate taste perfectly sweetened with powdered sugar.

In a small saucepan over medium heat, combine the butter, water, and 3/4 cup cocoa powder until smooth. Remove from the heat and whisk in a teaspoon vanilla extract, followed by the powdered sugar until a smooth, thick icing forms.

Adding a couple tablespoons sour cream gives in a nice tangy finish and smooths the glaze into a pourable, yet thick, consistency.

dairy-free modifications

I have not tested this cake with dairy-free sour cream, so I cannot say with certainty how it will turn out. If you do, please leave me a message in the comments below!

Chocolate pudding mix does not contain dairy, so that is safe to use. You will also have to replace the chocolate chips with dairy-free baking chips.

storing and freezing

Store leftovers, well covered, at room temperature up to two days. Gluten-free baking recipes tend to have a shorter shelf-life since the flour doesn’t absorb moisture as readily. Therefore, I recommend freezing any leftovers not consumed in a day or two.

To freeze the entire cake after frosting, place it on a baking sheet and freeze until the frosting is solid and hard to the touch. Then securely wrap the cake in several layers of plastic wrap, again in foil, and freeze up to 3 months.

Freeze leftover cake slices by wrapping in plastic wrap first. Transfer slices to a ziplock freezer bag. Thaw overnight in the refrigerator before enjoying.

expert baking tips for bundt cakes

1. This recipe makes a lot of cake batter. Be sure to use a 12-cup bundt pan. If you are not sure of the capacity of yours, fill it with water first. The batter should not reach more than two-thirds up.
2. Results of the cake will vary, depending on the brand of GF all-purpose flour used. This recipe was tested with Cup4Cup gluten-free flour, which I highly recommend.
3. Since bundt pans are very deep, I recommend using a cake tester to reach the middle of the cake. Also test not only in the middle, but towards the center hole. If you only have a toothpick, test in several places.
4. Chocolate instant pudding mix may be used interchangeably with “cook and serve,” but make sure it is the smaller 3.4 ounce box.
5. If your bundt pan is older, or does not have a good nonstick surface, grease it liberally with butter or vegetable shortening, then sprinkle with gluten-free flour or sugar. Tap out the excess before filling.

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