Fluffy Gluten-Free Bundt Cake

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Here’s my tried-and-true gluten-free bundt cake recipe, featuring a moist, tender crumb and a perfectly golden exterior that no one would guess is wheat-free. I’ve tested countless flour combinations to get this just right, and the result is pure cake heaven.

This bundt cake has become my go-to dessert for family gatherings and potlucks. I always bring copies of the recipe because everyone asks for it – even people who aren’t gluten-free! It’s that good, and trust me, a slice of this with your afternoon coffee is pure comfort.

What Kind of Gluten-Free Flour Should I Use?

For this bundt cake, you’ll want to use a gluten-free all-purpose flour blend that contains xanthan gum – check the ingredients list on your package to make sure it’s included. Most major brands like Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup will work great in this recipe since they’re specifically formulated to replace regular flour in baking. If your flour blend doesn’t include xanthan gum, you’ll need to add about 1/2 teaspoon to help with the cake’s structure. Just be sure to avoid single-ingredient flours like almond or coconut flour on their own, as they won’t give you the right texture for this bundt cake. For the most accurate results, use the weight measurement (262g) rather than measuring by cups.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this gluten-free cake:

• Gluten-free flour: While you need to stick with gluten-free flour for this recipe, you can use different brands of 1:1 gluten-free flour blends. Just make sure your blend contains xanthan gum – if it doesn’t, add 1/2 teaspoon to the recipe.
• Sour cream: You can swap sour cream with full-fat Greek yogurt or dairy-free yogurt. For dairy-free options, use coconut yogurt or cashew yogurt with a splash of lemon juice.
• Oil: Any neutral-flavored oil works here – try canola, vegetable, or melted coconut oil. If using coconut oil, make sure all other ingredients are at room temperature to prevent solidifying.
• Heavy cream: For the ganache, you can use full-fat coconut milk instead of heavy cream. Just make sure to use the thick part from the can.
• Eggs: For egg allergies, try using 3 ‘flax eggs’ (3 tablespoons ground flax mixed with 9 tablespoons water, let sit for 15 minutes) – though the texture might be slightly different.
• Chocolate chips: Feel free to skip the chocolate chips or replace them with nuts, dried fruit, or dairy-free chocolate chips if needed.

Watch Out for These Mistakes While Baking

The biggest challenge when baking gluten-free bundt cakes is preventing them from sticking to the pan – make sure to thoroughly grease every nook and cranny of your bundt pan, then dust it with cocoa powder instead of flour to maintain the cake’s rich chocolate color. A common error is opening the oven door too early during baking, which can cause the cake to sink in the middle since gluten-free cakes are more delicate than their wheat-based counterparts. Temperature control is crucial – ensure all your refrigerated ingredients (eggs, sour cream) are truly at room temperature before starting, as cold ingredients won’t blend properly and can lead to a dense, uneven texture. For the best results, let the cake cool in the pan for exactly 10 minutes before turning it out – any sooner and it might break apart, any longer and it could stick to the pan.

What to Serve With Bundt Cake?

This rich chocolate bundt cake is perfect on its own, but there are some simple ways to make it even more special! A scoop of vanilla ice cream on the side creates that classic cake-and-ice-cream combo that everyone loves. For a coffee-shop style serving, pair a slice with your favorite hot beverage – think coffee, hot chocolate, or chai tea. If you want to add some freshness to balance the chocolate, serve it with fresh berries or a dollop of whipped cream (or both!). Keep in mind that since this is a gluten-free cake, it’s already perfect for guests with dietary restrictions.

Storage Instructions

Counter Storage: Your gluten-free bundt cake will stay fresh at room temperature for up to 3 days when stored under a cake dome or in an airtight container. The ganache topping helps keep the cake moist, so there’s no need to worry about it drying out too quickly!

Refrigerate: If you want to keep the cake longer, pop it in the fridge in an airtight container. It’ll stay good for up to a week, though the texture might become slightly more dense. Just remember to bring slices to room temperature before serving for the best taste and texture.

Freeze: This bundt cake freezes really well! Cut it into individual slices, wrap each piece in plastic wrap, and store in a freezer bag for up to 3 months. When you’re craving cake, just take out a slice and let it thaw in the fridge overnight.

Make Ahead: You can bake this cake a day before your event – it actually tastes even better the next day! Just make the ganache fresh when you’re ready to serve, as it looks prettiest when newly poured over the cake.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 40-50 g
• Fat: 130-150 g
• Carbohydrates: 400-450 g

Ingredients

• 1 3/4 cups gluten-free all-purpose flour (262g)
• 2 cups white sugar (400g)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup preferred oil (such as grapeseed oil, 180ml)
• 1 cup very hot water (240ml)
• 2/3 cup unsweetened cocoa powder (63g, not dutch process, level to measure)
• 3/4 cup room temperature sour cream (175g)
• 3 large eggs, at room temperature
• 2 teaspoons vanilla essence
• 3/4 cup mini chocolate chips (optional but tasty)
• 4 ounces bittersweet or semi-sweet chocolate (113g)
• 1/2 cup heavy cream (120ml)
• Mini chocolate chips for topping

Step 1: Prepare the Oven and Bundt Pan

Preheat your oven to 350°F (175°C).

Generously grease a non-stick bundt cake pan with shortening or softened butter to ensure easy release.

Opt for a light metal bundt pan for the best results.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking soda, and salt.

Once thoroughly combined, set the mixture aside.

Step 3: Combine Wet Ingredients and Cocoa

In a larger mixing bowl, whisk together the oil, hot water, and cocoa powder until smooth.

This will form a rich, chocolatey base for your cake.

Step 4: Make the Cake Batter

Add the dry flour mixture to the cocoa mixture in the large bowl.

Using an electric hand mixer, blend until well combined.

Mix in the sour cream, eggs, and vanilla extract until everything is fully incorporated.

Stir in the mini chocolate chips to add some delicious texture and extra chocolate flavor.

Step 5: Bake the Cake

Pour the cake batter evenly into the prepared bundt pan.

Place in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool in the pan for 5 minutes before carefully turning it out onto a wire cooling rack.

Allow it to cool to room temperature before adding the ganache.

Step 6: Prepare the Ganache

If using chocolate bars, finely chop them so they melt evenly.

Chocolate chips can be used as is.

Place the chocolate and cream into a small microwave-safe bowl.

Microwave on 50% power for 1-2 minutes, stirring every 30 seconds until the mixture is completely smooth.

After melting, let the ganache cool for 3 minutes so it’s warm and smooth, but not too hot.

Step 7: Top the Cake and Enjoy

Pour the warm chocolate ganache over the cooled cake, letting it cascade down the sides.

Sprinkle additional mini chocolate chips on top for decoration and extra chocolate indulgence.

Allow the ganache to set slightly before slicing the cake.

Serve and enjoy your delightful, chocolatey creation!