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Gluten Free Double Chocolate Bundt Cake

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  • Author: Elaine VanVleck
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free


This easy recipe for gluten free double chocolate bundt cake is made from scratch. The cake includes cocoa powder, chocolate chips and a glossy chococlate glaze. This is such an easy gluten free chocolate cake!



2 cups Gluten Free Flour
3/4 cup Cocoa Powder
2 tsp. Baking Powder
1 tsp. Sea Salt
1 cup Unsalted Butter, at room temperature
1/4 cup Coconut Oil
2 cups Granulated Sugar
4 large Eggs, at room temperature
1 cup Buttermilk
2 tsp. Vanilla Extract
1 cup Semi-Sweet Chocolate Chips


Preheat your oven to 325 degrees. Grease your mini bundt pan or regular bundt pan with coconut oil or butter. Set your pan aside.

In the bowl of your stand mixer beat together the unsalted butter, coconut oil and sugar. Add the eggs, buttermilk and vanilla. Beat until combined. 

In a bowl whisk together the gluten free flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and blend together until a batter forms, 1-2 minutes.

Add the chocolate chips to the batter and stir in to combine.

Pour the batter into your greased bundt pan or mini bundt pan

Bake at 325 degrees for 1 hour, 10 minutes for a regular bundt pan or 40 minutes for mini bundt pan.

Test the cake with a toothpick. It should come out clean and the center of the cake should be firm when done.

Let the cake cool for 10 minutes and then invert onto a cooling rack to finish cooling.

After the cake has cooled use my recipe for Gluten Free Chocolate Glaze to pour over the cake.

  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free