A trio of gluten-free flours makes this gluten-free chocolate bundt cake extra rich, moist and tender. Easy to make in 1 bowl, this foolproof recipe is a community favorite on TBG. Smother it in 5-minute crème fraîche ganache and serve it up with crème fraîche whipped cream for dessert.
This recipe is part of my gluten-free chocolate desserts collection where chocophiles can find 30+ more recipes to satisfy their bittersweet tooth. Thanks to Vermont Creamery for sponsoring this post!
Out of all cake recipes, bundt cakes can be the most intimidating. They're just so BIG, and they bring with them so many opportunities for things to go wrong. They can come out dry, burn on the outside while staying raw inside, or stick, cement-like, to the interior of the pan.
But this gluten-free chocolate bundt cake is foolproof, and it bakes up rich, tender, and super chocolatey. This beauty is infused with the flavors of molasses-rich brown sugar, tangy crème fraîche, European-style butter, and earthy teff flour.
With my bundt pan-preparing technique, it releases effortlessly from the pan every time. Plus, it's slathered in dreamy chocolate crème fraîche ganache.
Here are some things that make this gluten-free bundt cake so lovable:
- made in one bowl
- super-moist, tender, and springy
- made with whole-grain flours
- no xanthan gum or premade flour blends
- just sweet enough
- loaded with chocolate flavor
For more bundt cake love, try the gluten-free blueberry bundt cake in my cookbook!
Ingredients & Substitution Suggestions
This gluten-free chocolate bundt cake comes together with a handful of ingredients. I've shared substitution suggestions below to accommodate accessibility and sensitivities.
The ratios here are adapted from Snixy Kitchen's favorite gluten-free chocolate cake that I've riffed on with teff flour, brown sugar, and cultured dairy. I previously shared a chocolate teff flour cake made with the same formula.
To turn it into a sturdier bundt cake recipe, I trade in melted butter for the oil and crème fraîche for the buttermilk. The result is an extra dense and fudgy chocolate bundt cake with a fine crumb, somewhere between a chewy brownie and a fluffy classic chocolate cake.
Flours for Gluten-Free Chocolate Bundt Cake
A trio of flours – teff, sweet rice, and tapioca – create a fine, well-structured crumb. You can nerd out on these flours in my beginners guide to gluten-free flours.
- Teff flour comes from a naturally gluten-free grain that hails from Ethiopia. It has a rich, malty flavor that pairs beautifully with chocolate, and a high protein content that gives this cake a tender, springy crumb.
- Can sub by weight oat flour, chestnut flour, or (for a deeper flavor) buckwheat flour.
- Sweet rice flour is more finely ground and sticky than regular rice flour. It gives this cake a soft chew and prevents it from being crumbly.
- Can sub by weight sweet rice flour, cassava flour, or a gluten-free all-purpose blend such as Bob's Red Mill 1 to 1.
- Tapioca starch or flour (same thing!) helps this cake bake up light and fluffy because it makes the batter extensible or stretchy, allowing it to capture steam in the form of tiny air pockets that lighten the crumb.
- Can sub arrowroot flour.
- Cocoa powder adds rich chocolate notes and acts as another "flour."
- I prefer Dutch-process cocoa powder, which gives the cake its deep, dark color and mellow chocolate flavor. I *think* regular cocoa would work too, the cake will just have a lighter reddish hue and the cake might have a different texture due to the added acidity.
- Brown sugar sweetens the cake just the right amount and adds moisture and earthy notes.
- Sub by weight coconut sugar, or use granulated sugar if that's what you've got.
- Butter moistens the cake.
- Use vegan butter for dairy-free, or try another neutral oil such as grapeseed.
- Crème fraiche adds richness and acidity. Use store-bought, such as Vermont Creamery (more info below), or make your own crème fraîche with 2 ingredients.
- Sub sour cream, dairy-free sour cream, or try a rich coconut yogurt such as Culina for dairy-free.
- Eggs make the cake bake up springy and cohesive.
- I don't recommend swapping out the eggs if you can help it, though for allergies, try Just Egg, aquafaba, or flax egg (or a combination). The cake will likely be more dense and moist and take longer to bake.
- Baking powder and baking soda lift the batter.
- Hot water gives the batter an instant lift and makes it super moist.
- Vanilla and salt sharpen the flavors.
Crème Fraîche = super moist bundt cake
Chocolate sour cream bundt cakes are a classic, but this version trades in ultra-decadent crème fraîche from Vermont Creamery. Crème fraîche has a higher fat content than sour cream (30% vs. 20% respectively) and it doesn't contain any thickeners like sour cream sometimes does. It originated in France so, like all things French, it's extra delicious and fancy with a slightly tart, nutty flavor.
Vermont Creamery's award-winning crème fraîche is especially thick and rich, with a texture that's firm enough to stand a spoon up in. I can never resist licking it straight off the spoon when I'm mixing up a recipe. It does triple duty in this gluten free chocolate bundt cake recipe:
- adds tangy flavor and richness to the batter
- makes the crème fraîche ganache extra thick and luscious
- whips into a billowy crème fraîche whipped cream topping for slices of cake
Alternatively, you can make crème fraîche at home with heavy cream and buttermilk.
How to Make Gluten-Free Chocolate Bundt Cake
You'll need 1 bundt pan to make this cake. A 9 or 10-inch bundt pan (with 10 or 12-cup volume) will yield about 16 servings. This is the bundt pan I use (affiliate link).
How to Prepare a Bundt Pan to Prevent Sticking
This is a technique that I learned from pastry school many years ago, and I've never had a bundt cake stick since!
- Bring 2 tablespoons of butter to room temperature. It should be soft like mayonnaise (NOT melted).
- Dip a pastry brush in the butter and brush the entire interior of the bundt pan with the soft butter. Be sure to get into all the nooks and crannies.
- Now sprinkle a few tablespoons of flour over the butter. Tilt the pan around, tapping the sides, until the flour is evenly coating the buttered interior, then turn the pan upside-down and tap out any excess flour (into the sink or a garbage can).
- Now your bundt pan is ready to fill!
How to Make Chocolate Bundt Cake Batter
This gluten free chocolate cake batter takes about 10 minutes to whisk together in one bowl. So easy!
- Sift the dry ingredients into a very large bowl.
- Add the wet ingredients directly to the bowl.
- Whisk until smooth.
- Pour the batter into the prepared pan.
- Bake the bundt cake until a toothpick comes out with a few moist crumbs, 45-55 minutes.
- Let cool 10-20 minutes, then turn the cake out onto a wire rack to cool completely.
- Pour the ganache over the cake and let stand until firm.
- Cut into slices and serve!
Do You Need a Bundt Pan to Bake This Cake?
No, you don't! Other pan sizes that will work are:
- 2 (8- or 9-inch) round cake pans for a layer cake
- 9x12-inch cake pan for a sheet cake
- 20-24 standard-sized muffin tins for cupcakes
If you use a different pan, reduce the baking time as needed.
The cake and components can all be made ahead. Here are some options:
- The cake can be baked 1 day ahead and stored airtight at room temperature, or two days ahead and refrigerated. (Bring to room temperature before serving.)
- The ganache can be made up to 1 day ahead and stored airtight at room temperature, or up to 1 week ahead and refrigerated. Heat it gently in a hot water bath to liquify to a pourable consistency.
- The whipped crème fraîche can be made up to 1 day ahead and refrigerated. Re-whip if needed to combine before serving.
Gluten-Free Chocolate Bundt Cake for Everyone
The biggest perk about bundt cakes? There's more to share! This gluten free chocolate bundt cake makes an impressive addition to any party, and there's more than enough to go around.
The cake is rich so small slices satisfy. The cake keeps beautifully for up to several days and can be made a day or two ahead.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free chocolate bundt cake, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet. Thanks to Vermont Creamery for sponsoring this post! All opinions are my own.*
Super-Moist Gluten-Free Chocolate Bundt CakePrint Recipe Pin Recipe
- 2 teaspoons softened butter, for the pan
- 1 ½ cup (233 g) GF teff flour, plus more for dusting the pan*
- ½ cup (80 g) sweet white rice flour**
- ¼ cup (30 g) tapioca flour***
- 1 cup + 2 tablespoons (100 g) dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons fine sea salt
- Position a rack in the center of the oven and preheat to 350ºF.
- Use a pastry brush to very thoroughly butter the inside of a 9 or 10-inch (10 or 12-cup) bundt pan, being sure to get into all the little nooks and crannies. The butter should be at room temperature and the consistency of mayonnaise so that it clings to the pan, NOT melted.
- When the pan is thoroughly coated, dust the pan with a few tablespoons of teff flour, tapping it around the the interior to cover every surface. Turn the pan over in the sink and gently tap the pan to remove any excess flour.
- In a large mixing bowl, sift together the teff, sweet rice, and tapioca flours with the cocoa powder, baking powder, baking soda, and salt.
- Add the brown sugar, crème fraiche, melted butter, vanilla, and hot water to the batter.
- Add the eggs and quickly whisk the batter until smooth and no lumps remain.
Bake the Cake
- Pour the batter into the prepared pan and bake until the top springs back to the touch and a toothpick comes out with moist crumbs, 45-55 minutes.
- Remove from the oven and let cool 10-20 minutes. Invert a wire rack over the bundt pan, grasp both with oven mitts, and flip the whole thing over.
- Remove the bundt pan and let the cake cool completely on the wire rack, about 1 hour.
Finish the Cake
- Pour the ganache over the cake. Let set at room temperature until firm enough to slice, 20 minutes or so.
- Cut into slices and serve with the whipped creme fraiche, if using.