About the Recipe
If you’re craving a chocolate cake that’s rich, indulgent, and easy to make, this gluten-free chocolate Bundt cake delivers on all fronts. With a moist, tender crumb and deep chocolate flavor, it’s the kind of dessert that feels special enough for celebrations yet simple enough for everyday baking. Baked in a classic Bundt pan, it comes out beautifully shaped and perfect on its own or topped with a dusting of powdered sugar or a silky chocolate glaze. Whether you’re baking for a gluten-free crowd or just love a great chocolate cake, this recipe is sure to become a favorite.
Ingredients
¼ cup oat flour
½ cup cornstarch
½ cup white rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1 ⅓ cups granulated sugar
2 sticks unsalted butter at room temperature, diced** or 1 cup of oil
4 large eggs
½ cup oil
1 cup buttermilk
3 tablespoons pure vanilla extract
8 ounces of sour cream
3 ounces instant chocolate pudding
½ package of mini chocolate chips
Preparation
In a large mixing bowl, combine all of the ingredients until well blended. For best results, add the chocolate chips last and gently fold them into the batter.
Grease your favorite Bundt pan thoroughly to prevent sticking.
Pour the batter evenly into the pan.
Preheat your oven to 350 degrees Fahrenheit.
Bake the cake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10–15 minutes before turning it out onto a wire rack to cool completely. Serve as is or with your favorite glaze or dusting of powdered sugar.
Notes