Basic Gluten Free Chocolate Bundt Cake
This Basic Gluten-Free Chocolate Bundt Cake is just as delicious as a traditional chocolate cake. Topped with a rich chocolate ganache, it is easy enough for an everyday dessert, but tasty enough for special occasions.
Some things turn out better than you expect.
Case in point — this gluten-free cake recipe I made a few years ago for my husband’s birthday cake.
I had low expectations when I first started working on it because back then, as hard as I tried, much of my gluten free baking turned out “really good for gluten free” but otherwise didn’t get my kids’ stamps of approval.
When you’re cooking gluten free for an entire family (my husband follows a gluten-free diet), you want your gluten free baked goods to taste good to everyone.
This cake, full of rich chocolate flavor and moist chocolate cake, was all that.
The only recipe note I’ll add is this: This is not a large cake.
You could probably double the batter and get a really nice size gluten free double chocolate Bundt cake. If you do, I recommend increasing the cook time starting in 10-minute intervals.
Basic Gluten Free Chocolate Bundt Cake
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Gluten Free
Ingredients
Cake
- Cooking spray
- 1 cup King Arthur Gluten-Free All-Purpose Baking Mix*
- 1/2 cup cocoa powder (I used Hershey’s Dark)
- 1 cup sugar
- 1/4 cup softened butter
- 1/4 cup olive oil
- 3 large eggs, at room temperature
- 1/2 cup water
Ganache:
- 4 ounces unsweetened chocolate, broken into pieces
- 1/2 cup to 3/4 cup heavy cream, divided
- 1/2 cup to 3/4 cup powdered sugar, divided
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Coat a Bundt cake pan with cooking spray.
- In a small bowl, whisk together baking mix and cocoa.
- In large bowl of a stand mixer or using an electric hand mixer, beat sugar, butter and oil until well blended and lighter in color, 2 to 3 minutes. Beat in eggs one at a time.
- Beat in cocoa mixture and water alternately, beginning and ending with cocoa mixture.
- Spread batter into prepared Bundt pan.
- Bake in preheated oven until a wooden pick inserted in center of the cake comes out clean, about 30 minutes.
- Remove cake from oven, and let cake cool in pan on a wire cooling rack, about 30 minutes. Once mostly cool, invert onto a plate.
- Make the Ganache: Combine chocolate and 1/2 cup cream in a microwave-safe bowl; microwave on HIGH in 30 second intervals, stirring after each interval (be careful not to overcook) until melted and smooth. Whisk in 1/2 cup powdered sugar. Whisk in enough remaining cream and sugar to achieve smooth consistency and desired degree of sweetness. Drizzle over cooled Cake.
Notes
*To make this cake I used King Arthur Flour’s Gluten-Free All-Purpose Baking Mix. This is different from both the King Arthur Measure for Measure and their all-purpose blend. The baking mix worked really, really well in this cake — nice texture, not crumbly; just right for cake. If you’re planning to make this cake at home, I encourage you to buy the King Arthur Baking Mix as I’ve found that variations in which flour blend you use can produce very different results.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 28 g
- Sodium: 135 mg
- Fat: 12 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 4 g
Keywords: Basic Gluten Free Chocolate Bundt Cake
If you enjoyed this basic gluten free chocolate bundt cake, try these delicious gluten free recipes:
Gluten Free Chocolate Truffles
Gluten Free Pear Bread
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