This Gluten Free Double Chocolate Bundt Cake is rich, indulgent, and made for true chocolate lovers. With a moist chocolate bundt cake crumb and bursts of chocolate throughout, it delivers that classic death by chocolate bundt cake feel in every slice.
Baked in a bundt pan, it's an easy double chocolate bundt cake that looks impressive while still being simple enough for everyday baking.
Finished with a smooth chocolate glaze, this dessert feels special without being fussy. It's the kind of gluten free chocolate bundt cake that works just as well for birthdays and celebrations as it does for a cozy night in.
If you're searching for the best gluten free chocolate cake that's deeply chocolatey, super moist, and crowd pleasing, this one checks every box.
You can make this cake in either a mini bundt cake pan that makes six mini cakes or you can use a regular size bundt pan. I've given instructions below for baking times of either cake.
You can find all my cake recipes here: Gluten Free Cake Recipes
Instructions
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.
Bundt Pans
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Gluten Free Double Chocolate Bundt Cake
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
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!
Ingredients
- 2 cups Gluten Free Flour
- ¾ cup Cocoa Powder
- 2 tsp. Baking Powder
- 1 tsp. Sea Salt
- 1 cup Unsalted Butter, at room temperature
- ¼ 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
Instructions
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
Storage
After the cake has completely cooled I store in an air tight container for up to 5 days. I also love to put individual slices into freezer safe containers and freeze for a chocolate snack later.
Top Tip
I made this cake recipe in a mini bundt pan for individual servings. You can also make this recipe in a regular sized bundt pan. For either size pan wait until the cake has completely cooled before drizzling the chocolate glaze over top.
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Frequently Asked Questions
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this recipe I added ¼ cup of coconut oil and buttermilk to make it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
There really isn't that much difference in the cake batter itself. The bundt cake recipe may call for a bit more moisture and/or baking powder as the cake is going to raise higher than than a regular layer cake or sheet cake.
The main difference you might find is that a bundt cake tends to have a crunchier texture on the top. I also love the ease of a bundt cake. The cake gets baked in one pan and then I either drizzle it with a glaze or sprinkle powdered sugar over the top. So much easier than frosting a layer cake!
