About the Recipe
There’s something special about a chocolate Bundt cake—rich, elegant, and perfect for everything from casual gatherings to special celebrations. This Ultimate Gluten-Free Chocolate Bundt Cake takes that classic dessert and makes it approachable for every kind of gluten-free baker. Whether you love baking from scratch, prefer the convenience of a mix, or rely on a trusted measure-for-measure flour, this recipe has you covered.
Inside, you’ll find three delicious variations in one recipe, all designed to deliver the same moist crumb, deep chocolate flavor, and beautiful Bundt shape. No complicated techniques, no guesswork—just reliable options that fit your pantry and your schedule, so you can bake with confidence and enjoy a truly indulgent gluten-free chocolate cake every time.
Ingredients
1 ½ cups granulated sugar
1 ½ cups gluten-free All-Purpose Flour
1 cup black Dutch-process cocoa
2 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
⅔ cup oil
4 large eggs
1 ⅓ cups water
2 teaspoons vanilla extract
Or
2 ¼ cups Measure for Measure Flour
2 cups granulated sugar
¾ cup black Dutch-process cocoa
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
4 large eggs, at room temperature
¾ cup oil
2 teaspoons vanilla extract
1 ¼ cups water
Or
1 box of gluten-free chocolate cake mix
8 ounces of sour cream
3 ounces instant chocolate pudding
½ large package of chocolate chips
½ cup oil
1 cup water
4 eggs
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