A trio of gluten-free flours (teff, sweet rice, and tapioca) 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.
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
- 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 it 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.
Other Ingredients
- 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.
Make-Ahead
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, YouTube, or Pinterest, purchase my award-winning gluten-free baking 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 know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Super-Moist Gluten-Free Chocolate Bundt Cake
Print Recipe Pin RecipeIngredients
- 2 teaspoons softened butter, for the pan
Dry Ingredients
- 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
Wet Ingredients
- 2 ¼ cup (530 g) packed organic light brown sugar****
- ¾ cup (177 ml) Vermont Creamery Crème Fraîche
- 8 tablespoons (113 g) Vermont Creamery Cultured Unsalted Butter, melted
- 2 teaspoons vanilla extract
- 1 ¼ cups (300 ml) hot water
- 3 large eggs
For Serving
- 1 recipe crème fraîche ganache
- 1 recipe whipped crème fraîche
Equipment
Instructions
Prepare things
- 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.
Cake Batter
- 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.
Emily says
Wow!! I cannot wait to make this over the holidays with my family! Thank you SOOO much for having all of these amazing gluten-free recipes.
Quick question: how cool does the cake need to be before pouring on the ganache? I know if it is too hot the ganache will run off. Should the cake be room temp to the touch?
Alanna says
Aw, thanks for the sweet words! Room temp to the touch should be perfect, but if it's a little warmer, that's ok too. Please let me know if you give it a go!
Aysegul Sanford says
This is just SPECTACULAR. I have never tried baking with teff, but looking at this gorgeous cake, I want to run to the store and get some. Plus, how can I say no to goodness of creme fraiche.
As always, this is just so stunning my friend.
PS: Thanks for the link. Sending you the warmest hugs.
Alanna says
Aw thanks my dear! Craving your delicious butternut soup with the creme fraiche swirl. <3
Dolphia Nandi says
How can I replace teff and cream fraiche ? Because they both are not easy to source.
Alanna says
Actually I have a creme fraiche recipe in my book - it's easy to make! I really love the teff flour here, but you could try swapping it for other GF flours that you like the taste of (buckwheat, oat, sorghum, or a blend). I know you're good at experimenting - let me know what you try!
Erin says
I made this cake yesterday to bring to a New Years party. The cake turned out rich and delicious but slightly too salty. After searching three stores for creme fraiche I gave up and subbed sour cream which may have created this result. The ganache however was a bit of a head scratcher. Once the sour cream was added it took the beautifully pourable chocolate down to a bit of a more chunky separated texture that resembles when sugar starts to seize up. Overall this is a quality recipe that I would try again to see if the creme fraiche makes a difference in the saltiness and would sub in a different ganache.
Alanna says
Hi Erin, Thanks so much for trying my recipe and for the feedback! I tend to like a good hit of salt in my sweets, but feel free to reduce the amount to 1 teaspoon or less if that's more to your taste. The type of salt you use can make a difference - table salt is even finer than what I use (fine sea salt) and can make foods taste saltier. Sour cream shouldn't have more salt in it than creme fraiche, but it's possible that it's responsible for the chunky ganache. You can just swap in more cream in the ganache in place of the creme fraiche, heating it with the rest of the cream rather than adding it separately. Temperature and the type of chocolate used can also cause ganache to separate, so just be sure you're using the type called for and that the ganache is warm enough when you mix it. Using chocolate chips, for instance, can make ganache seize due to the higher amount of lecithin which is designed to keep the chips from melting into cookies. Hope that all helps and that you give it another go! :)
Sarah says
I can’t wait to try this recipe! Going to making for my birthday! 😜
Thank you for all of your DELICIOUS treats! 😋
Alanna says
Aw, it's totally my pleasure! Please let me know how you like it. :)
Sam says
This looks like a mighty fine cake, gluten-free or otherwise and I'm obsessed with that knife.
Trish says
Alanna - love your recipes! I baked this for a birthday party and it turned out beautifully and was well received. It was easy to put together and I had no problem turning it out of the pan. I’d probably bake it a bit less next time (there definitely will be a next time!), but it wasn’t testing done after the minimum time. That being said, the texture is great, kind of between a pound cake & a truffle. I didn’t have all of the ganache ingredients for your version, so I look forward to trying that too. Do you think it would be a mistake to add espresso powder to the cake batter? I always like how it enhances chocolate. Five stars, girl!! Keep up the good work!
Alanna says
Aw thanks my dear! I'm so glad you enjoyed it. How long did you end up baking it for? Bake times are tough because ovens can run hot or cold, so I always try to give a wide range! I'm sure a little espresso powder would be delicious too - let me know if you try it. :)
Trish says
Fifty five minutes. I’m also thinking of trying a Mexican version - cinnamon and chipotle, possibly?
Alanna says
Yessssss do it!!
Trish says
Hope I’m not wearing out my welcome, but I wanted you to know I baked this again for a little Cinco De Mayo party and experimented with additional flavors. I added a teaspoon of espresso powder, 2 1/4 t cinnamon & 1/4 t of cayenne pepper. I made your ganache recipe (so good!) and used half the amount of whiskey. I served it with cinnamon whipped cream and wow -we thoroughly enjoyed it! I love how easily this recipe is to make. Highly recommend it 👍🏻
Alanna says
Not at all! I'm so grateful for the feedback. Those spice additions sound delicious - I can't wait to try your version!
BJ says
Hi, I followed the recipe, except that I ended up over mixing since my dough had lumps..sadly my cake sank in the middle..let me know where I could have gone wrong
Alanna says
Hm, I'm sorry to hear that. Sometimes a cake sinks because it's underbaked. Is that a possibility? I don't think overmixing would have much of a negative effect since the batter is gluten-free so there are no glutens to overwork.
Carole says
Made this for my husband's birthday dinner - incredible flavor and texture. One of the best cakes ever!!! Served it with homemade sweetened whipping cream and vanilla bean ice cream.
Alanna says
Yay, I'm so glad it was a hit! Thanks a million for the sweet note!
Jessica Breiman says
Hi! Love your cookbook :)
My cake turned out very fudgy (which I don't know if it was supposed to be) and it fell during baking...it was a particularly humid day here and I'm going to investigate how accurate my oven temp is. However, when I turned it out, it looked beautiful and you couldn't tell so I didn't feel so bad about it! I do think that next time I make this, I will reduce the sugar. I found the cake to be too sweet (even measuring out the ingredients, I thought that it was likely going to be too sweet), although the slight bitterness of the glaze offset the sweetness.
Alanna says
Thanks so much for the note and for trying my recipe! I'm sorry the cake fell and turned out fudgy inside. I would be surprised if the humidity effected it in this way! Though if your oven runs a little cold, that could be the culprit - maybe it just needed a longer baking time? In any case, reducing the sugar should make the batter less moist, which may solve all your problems! Please let me know what sugar amount you end up trying. I also dislike overly sweet things so I'm extra sad that this one was too sweet to your liking! Appreciate the feedback.
Carol says
Hi Alanna,
Do you use brown or ivory teff flour?
Thanks Carol.
Alanna says
Great question! I use brown teff flour, but the two are interchangeable so either should work great!
Margaux says
This is the most DELICIOUS chocolate cake ever. It came out perfectly and was easy to make. Moist, rich but not too much, slightly dense but still airy, and oh so flavorful. The combination with the ganache was to die for. All of my friends went bananas over this cake and they didn't even realize it was gluten-free. GF doesn't have to mean mediocre, passable, good, or "alternative." It can mean refined, elevated, orgasmic, and be the star of the show. You can tell that this recipe was created by a trained pastry chef. I seriously appreciate the use of teff flour and creme fraiche! YES! This is the kind of thing I used to bake before going gluten-free, so it brings me back. I'm now obsessed with Bojon and cannot wait to make more of your treats, Alanna. Cheers!
Alanna says
Awww this completely makes my week! Thank you so much for the sweet note. I'm *so* glad you loved the cake; and that your friends had no idea it was GF. That's the best!!
This has to be the new tagline for my site: "GF doesn't have to mean mediocre, passable, good, or "alternative." It can mean refined, elevated, orgasmic, and be the star of the show." You said it!
Please enjoy the site and let me know what you try next! Don't hesitate to holler if you ever have any questions about a recipe. Happy baking!
Ann says
I made it for my daughter's birthday today! Everyone in the family LOVED it and no one noticed it was GF! They had no idea. It was my little secret:-). Everyone asked me to make it again! I LOVE Teff flour so I was excited this recipe included it. I use Teff is many recipes and do not miss AP flour. Thank you for your site and your book. It is pure JOY!
Alanna Taylor-Tobin says
I'm so glad you all loved it - that absolutely makes my day! Big fan of teff over here too - it has the most divine flavor, and the protein content works beautifully in GF baking. Thank you for supporting my site and book, that means a lot to me!
Janet says
This is absolutely delicious and so simple to make. Sophisticated and comforting at the same time. Another Bojon home run!
Alanna Taylor-Tobin says
Aw thank you for trying my recipe and for the sweet note!! I'm so glad you love it. Wish were sharing a slice over coffee rn!
Carolyn Adolph says
I made three mistakes and substituted all the dairy ingredients for nondairy, and the cake was absolutely phenomenal. Thank you.
Alanna Taylor-Tobin says
Aw I'm so glad to hear that the cake worked well with the recipe swaps and a few mishaps - happens to the best of us. Thanks so much for the sweet note and rating!