The Ultimate Moist & Decadent Gluten-Free Dairy-Free Chocolate Bundt Cake
Indulge in pure chocolate bliss with this incredibly rich and moist gluten-free chocolate bundt cake, lavishly coated in a silky, decadent chocolate ganache. This show-stopping dessert is guaranteed to delight any chocolate lover, making it perfect for special occasions, festive holidays, or simply when an irresistible chocolate craving strikes. The best part? It’s completely dairy-free too, ensuring everyone can enjoy a slice of this magnificent treat!
Discover the Magic of This Amazing Gluten-Free Chocolate Cake
Some days, nothing quite hits the spot like a generous slice of rich, deeply satisfying chocolate cake. It’s that perfect combination of tender crumb, intense chocolate flavor, and a luscious topping that transports you to a state of pure indulgence.
That’s exactly what we’ve created with this incredible gluten-free chocolate bundt cake. It’s not just a cake; it’s an experience – a moist, tender, and intensely chocolatey creation crowned with an equally decadent ganache that will make you forget it’s both gluten-free and dairy-free.
Whether you have dietary restrictions or simply appreciate a well-made dessert, this recipe is designed to deliver maximum flavor and an unbelievably soft texture. Prepare to impress yourself and your loved ones with this culinary masterpiece!
Why This Gluten-Free & Dairy-Free Chocolate Bundt Cake Recipe Works So Well:
- Effortlessly Simple Ingredients: You won’t need to hunt for obscure or expensive items. All the ingredients for this gluten-free bundt cake are readily available at your local grocery store, making preparation straightforward and stress-free. We believe delicious baking should be accessible to everyone!
- Remarkably Easy to Make: Don’t let the elegant appearance fool you – this recipe is surprisingly simple. The cake batter comes together quickly by combining dry ingredients with wet, followed by baking. The luscious chocolate ganache is equally easy to prepare, making this a perfect recipe for bakers of all skill levels, from beginners to seasoned pros.
- Unforgettable Rich & Moist Texture: This isn’t just a chocolate cake; it’s a symphony of textures and flavors. Expect a profoundly rich, incredibly moist, and wonderfully tender crumb that melts in your mouth. The secret? A touch of espresso powder, which doesn’t add a coffee flavor but rather deepens and accentuates the intense chocolate notes, making them truly pop!
- 100% Gluten-Free & Dairy-Free Goodness: We’ve ensured that this decadent chocolate bundt cake is entirely gluten-free and dairy-free without compromising on taste or texture. This means individuals with Celiac disease, gluten sensitivities, or lactose intolerance can savor every bite without any worries. It’s a truly inclusive dessert that everyone at your table can enjoy!
Essential Ingredients You’ll Need:
To help you visualize what you’ll need for this mouthwatering gluten-free chocolate bundt cake, here’s an overview of the key components.
(For precise measurements and detailed instructions, please refer to the comprehensive printable recipe card conveniently located at the bottom of this post.)
For the Moist Gluten-Free Chocolate Cake Batter:
For the Decadent Chocolate Ganache Topping:
Recipe Notes, Substitutions & Expert Tips:
- Gluten-Free Flour: The type of gluten-free flour you choose is crucial for the final texture. Always opt for a high-quality gluten-free measure-for-measure flour blend (also known as a 1:1 substitute for regular all-purpose flour). These blends are typically formulated with lighter flours and starches, such as rice flour, tapioca starch, corn starch, or potato starch, which are key to achieving a light, tender, and moist crumb rather than a dense, gummy one.
- Xanthan Gum: This is a vital ingredient in gluten-free baking, acting as a binder to mimic the elasticity and structure normally provided by gluten. If your chosen gluten-free flour blend doesn’t already list xanthan gum as an ingredient, it’s essential to add it separately. It prevents your cake from crumbling and helps achieve that desirable chewy texture. Find xanthan gum here.
- Espresso Powder: Don’t skip this secret weapon! Espresso powder doesn’t make your cake taste like coffee; instead, it magically enhances and deepens the chocolate flavor, making it even more pronounced and rich. It’s an essential ingredient for a truly luxurious chocolate experience.
- Cocoa Powder: Always use unsweetened cocoa powder. Since we’re adding sugar separately, using unsweetened cocoa allows you to control the sweetness perfectly and ensures a pure, intense chocolate flavor. Dutch-processed cocoa powder tends to be darker and less acidic, while natural cocoa powder is lighter and more acidic; either works here, but unsweetened is key.
- Chocolate Pudding Mix: A small amount of instant chocolate pudding mix is a game-changer in this recipe! It contributes significantly to the cake’s incredibly rich, moist, and tender texture, giving it a velvety mouthfeel that’s hard to resist.
- Sugar: While regular white granulated sugar works beautifully, feel free to experiment with other options. Cane sugar, light brown sugar, or even dark brown sugar can add subtle caramel notes and extra moisture. For those managing blood sugar levels, I highly recommend using granulated monkfruit sweetener. It’s a 1:1 white sugar substitute with a zero glycemic index, providing sweetness without impacting blood sugar.
- Leavening Agents: We utilize a precise blend of both baking powder and baking soda. This combination ensures maximum lift and a perfectly aerated crumb. Baking soda reacts with acidic ingredients (like cocoa and buttermilk), while baking powder provides additional leavening for a light and fluffy result.
- Eggs: Eggs play a crucial role in binding the ingredients, adding moisture, and helping the cake rise. They are integral to the structure of this gluten-free chocolate bundt cake. While I haven’t tested this recipe without eggs, if you have an egg allergy, you might try using aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer as a substitute. Should you venture to make this cake egg-free, please share your results in the comments below – I’d be very interested to hear how it turns out!
- Buttermilk: To keep this recipe entirely dairy-free, I use dairy-free buttermilk. You can easily make your own by adding 1 tablespoon of lemon juice or apple cider vinegar to 1 cup of dairy-free milk (such as almond or soy milk), letting it sit for 5-10 minutes until it curdles. If dairy is not an issue for you, regular buttermilk works perfectly fine and will yield the same tender results.
- Vanilla Extract: A good quality vanilla extract is essential for enhancing the overall flavor profile of the cake, adding a fragrant warmth that complements the chocolate beautifully.
- Oil: I typically use sunflower oil as it’s a neutral-flavored oil I always have on hand. Other neutral vegetable oils like light olive oil, avocado oil, or canola oil can also be used. Oil contributes to the cake’s moistness and tender texture, especially beneficial in dairy-free recipes where butter is omitted.
- Chocolate Chips: For the ganache, I use dairy-free semi-sweet chocolate chips to keep the entire recipe dairy-free. If dairy is not a concern, feel free to use your favorite regular semi-sweet chocolate chips or finely chopped chocolate.
- Heavy Whipping Cream: Similarly, for the dairy-free ganache, I use dairy-free heavy cream (often made from coconut or soy). If you are not lactose intolerant, regular heavy whipping cream can be used interchangeably for a classic ganache.
How to Make This Luscious Gluten-Free Chocolate Cake (Step by Step Guide):
Follow these simple steps to create a show-stopping gluten-free and dairy-free chocolate bundt cake that will impress everyone.
1. Preheat Oven and Prepare Bundt Pan
Start by preheating your oven to 350°F (175°C). Next, generously grease your bundt pan with a nonstick baking spray, ensuring every crevice is coated. For chocolate cakes, you can also dust the greased pan with a little cocoa powder instead of flour to prevent any white residue on the finished cake.
2. Whisk Together Dry Ingredients
In a large mixing bowl, sift together the gluten-free all-purpose flour, xanthan gum (if not included in your blend), espresso powder, cocoa powder, baking soda, baking powder, and chocolate pudding mix. Sifting helps to aerate the flour and ensures there are no lumps. Add the granulated sugar and salt to this mixture, then whisk thoroughly until all the dry ingredients are uniformly combined.
3. Combine Wet Ingredients
In a separate small bowl, whisk the dairy-free buttermilk, vanilla extract, and vegetable oil. In another small bowl, lightly whisk the 2 eggs until just combined. Then, add the whisked eggs to the buttermilk mixture and whisk everything together until smooth.
4. Gently Mix Wet into Dry Ingredients
Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a large whisk or a spatula, gently mix until just combined and a smooth batter forms. Be careful not to overmix, as this can lead to a tougher cake texture.
5. Incorporate Warm Water
Finally, add the warm water to the batter. Slowly stir again until it is completely incorporated and the batter is smooth and slightly thinner. The warm water helps to bloom the cocoa powder, intensifying its flavor, and contributes to the cake’s ultimate moistness.
6. Pour Batter into Bundt Pan
Carefully pour the rich chocolate cake batter into your meticulously prepared bundt pan. Fill it about two-thirds to three-quarters full to allow for proper rising. Gently tap the pan on your counter a few times to release any trapped air bubbles.
7. Bake to Perfection
Bake the gluten-free chocolate bundt cake in the preheated oven for 45-50 minutes. The cake is ready when a cake tester or a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking to ensure maximum moisture.
8. Allow to Cool Completely
Once baked, remove the cake from the oven and let it cool in the bundt pan for approximately 20 minutes. This crucial step allows the cake to firm up, making it easier to remove from the pan without breaking. Attempting to remove it too soon can result in breakage.
9. Prepare the Decadent Ganache
While your cake is cooling, prepare the luscious chocolate ganache. Place the dairy-free chocolate chips and a pinch of salt in a heatproof mixing bowl. In a small saucepan, gently heat the dairy-free heavy whipping cream until it begins to steam around the edges (do not bring to a rolling boil). Remove the hot cream from the heat and immediately pour it over the chocolate chips. Let this mixture sit undisturbed for 2 minutes to allow the heat from the cream to melt the chocolate. Then, gently whisk until the chocolate is completely melted and the ganache is thick, smooth, and glossy. Finally, stir in the vanilla extract for an extra layer of flavor. Whisk once more until fully combined.
After whisking, the ganache should be perfectly smooth and ready to be poured. The vanilla adds an extra layer of aroma and flavor that complements the deep chocolate beautifully.
10. Gently Remove Cake from Pan
Once the cake has cooled sufficiently in the pan (after 20 minutes, then completely out of the pan), place a serving platter or cooling rack over the top of the bundt pan. Carefully but confidently flip the pan over, then gently tap the bottom of the pan to help release the cake. If the pan was properly greased, it should slide out effortlessly. Transfer the cake to your final serving dish.
11. Drizzle Ganache Over the Cake
Artfully pour the warm chocolate ganache all over the top of the cooled bundt cake. Allow it to slowly cascade down the sides, creating beautiful, luscious drips. Set the finished cake aside at room temperature to allow the ganache to set fully, which will give it a slightly firmer, yet still soft and rich, texture.
12. Slice, Serve, and Enjoy!
Once the ganache has set, slice your magnificent gluten-free chocolate bundt cake and serve! Prepare for a chorus of compliments as everyone savors this rich, moist, and utterly delightful dessert.
Dish by Dish Tips & Tricks for Gluten-Free Baking Success:
- Ensure Thorough Pan Greasing: For a bundt cake, proper greasing is paramount to ensure easy release and a perfectly shaped cake. Use a high-quality nonstick baking spray and make sure to get into all the nooks and crannies of the bundt pan. For chocolate cakes, an extra trick is to dust the greased pan with cocoa powder instead of flour – this prevents any white powdery residue on your beautiful dark cake.
- Bake Now, Glaze Later: If you’re planning ahead or need to transport the cake, you can bake the chocolate bundt cake in advance, let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for a day or two. When you’re ready to serve, simply prepare the ganache and glaze the cooled cake. This also ensures the ganache sets perfectly without softening the cake.
- Transform into Muffins: No bundt pan? No problem! This versatile batter works wonderfully as muffins. Simply divide the batter evenly between the cavities of a greased muffin tin (or use paper liners). Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Adjust baking time as needed.
- Create a Decadent Loaf Cake: For a simpler presentation, pour the entire batter into a greased 9″x5″ loaf pan. Bake at 350°F (175°C) for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. This makes for easy slicing and serving, perfect for everyday indulgence.
Recipe FAQs: Frequently Asked Questions
To maintain its freshness and decadent texture, place the gluten-free chocolate bundt cake in an airtight container. Store it in the refrigerator for up to 4 days. If you prefer to enjoy it at room temperature, simply remove it from the fridge about 30 minutes before serving. For longer storage, you can freeze individual slices or the whole cake (unglazed or with ganache) wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw in the refrigerator overnight.
Absolutely! This gluten-free chocolate bundt cake is perfect for making in advance. You can bake the cake up to 2-3 days ahead of time. Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature or in the refrigerator. Prepare the ganache on the day you plan to serve it for the freshest results, then glaze and serve.
The most common reason for a bundt cake sticking is insufficient greasing. Always grease thoroughly with baking spray and, for extra insurance with chocolate cakes, dust with cocoa powder. If your cake does stick, let it cool completely in the pan, then try gently running a thin, flexible knife or offset spatula around the edges. You can also try placing a damp, hot towel over the bottom of the inverted pan for a few minutes to create steam, which sometimes helps release stubborn cakes.
“Measure-for-measure” (or 1:1) gluten-free flour blends are specifically formulated to replace wheat flour in recipes cup-for-cup without needing additional adjustments. These blends often contain a mix of different gluten-free flours (like rice, tapioca, potato, corn) and sometimes xanthan gum. Using such a blend simplifies gluten-free baking significantly and helps ensure a consistent, desired texture, as opposed to using single-ingredient gluten-free flours which require careful balancing.
Other Irresistible Chocolate Recipes for Chocolate Fans:
- 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
- Moist Chocolate Cupcakes (Gluten-Free, Dairy-Free)
- Classic Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
- Soft Chocolate Crinkle Cookies (Gluten-Free, Dairy-Free)
- Fun Chocolate Dessert Pizza (Gluten-Free, Vegan)
- Coconut Flour Chocolate Cake (Gluten-Free, Dairy-Free)
- Elegant Chocolate Ganache Tarts
More Delightful Gluten-Free Cake Recipes You’ll Love:
- Moist Carrot Cake (Gluten-Free, Dairy-Free)
- Bright Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
- Refreshing Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Easy Coconut Cake (Gluten-Free, Dairy-Free)
- Healthy Avocado Cake (Gluten-Free, Dairy-Free)
- Zesty Lemon Bundt Cake (Gluten-Free, Dairy-Free)
Other Amazing Gluten-Free Desserts to Enjoy:
- Gluten-Free Pumpkin Banana Muffins (Dairy-Free)
- 126 Gluten-Free Desserts and Sweet Treats for Labor Day
- Mini Pumpkin Cheesecakes (Gluten-Free, Dairy-Free Option)
- Gluten-Free Pecan Pie Bars (Dairy-Free)
P.S. If you try this incredible gluten-free chocolate bundt cake recipe, I’d absolutely love for you to leave a star rating below and/or a review in the comment section further down the page. Your feedback is always appreciated and helps others discover delicious recipes! Be sure to check out my entire Recipe Index for all the amazing dishes on the blog. You can also follow me on Pinterest, Facebook or Instagram! And don’t forget to sign up for my Email List to get fresh, inspiring recipes delivered straight to your inbox each week!
Print Recipe Card
Moist Gluten-Free Chocolate Bundt Cake (Dairy-Free)
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- Author: Felicia Lim
Total Time: 1 hour
Yield: 12
Diet: Gluten Free
Description
Rich and moist, this gluten-free chocolate bundt cake is finished with a decadent chocolate ganache that will make any chocolate lover happy. This amazing chocolate cake is great for special occasions and holidays, or anytime you have chocolate cravings. Totally dairy-free too!
Ingredients
Units
Scale
For the Cake Batter:
- 2 1/2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 2 tablespoons espresso powder
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons chocolate pudding mix
- 2 1/4 cup white granulated sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 1/3 cup dairy-free buttermilk
- 1 1/2 tablespoons vanilla extract
- 1 cup vegetable oil
- 1 1/2 cups warm water
For the Chocolate Ganache (Optional, But Highly Recommended):
- 2 cups dairy-free semi-sweet chocolate chips
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dairy-free heavy whipping cream
Instructions
- Preheat and Grease: Preheat the oven to 350F (175°C) and generously grease a bundt pan with nonstick baking spray. For chocolate cakes, you can dust with cocoa powder instead of flour to prevent white residue.
- Whisk Dry Ingredients: In a large mixing bowl, sift together the gluten-free all-purpose flour, xanthan gum (if needed), espresso powder, cocoa powder, baking soda, baking powder, and chocolate pudding mix. Add in the sugar and salt, then mix well with the rest of the dry ingredients until thoroughly combined and lump-free.
- Whisk Buttermilk, Vanilla, Oil, and Eggs: In a separate medium bowl, whisk together the dairy-free buttermilk, vanilla extract, and vegetable oil. In a small bowl, lightly whisk the 2 eggs separately, then add them to the buttermilk mixture and whisk until smooth.
- Combine Dry Ingredients with Wet Ingredients: Pour the wet ingredients into the dry ingredients. Use a large whisk or spatula to gently mix until just combined and a smooth batter forms. Be careful not to overmix the batter.
- Add Warm Water: Add the warm water to the batter and slowly stir again until it is completely combined and the batter is smooth. The warm water helps to bloom the cocoa and adds to the cake’s moisture.
- Pour Batter into Pan: Pour the chocolate cake batter evenly into the prepared bundt pan. Gently tap the pan on your counter a few times to release any trapped air bubbles.
- Bake Until Ready: Bake the gluten-free chocolate cake in the preheated oven for 45-50 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean (with no wet batter). Avoid overbaking.
- Let Cool Completely: Once baked, remove the cake from the oven and let it cool in the bundt pan for about 20 minutes before attempting to invert it. This helps the cake to firm up and prevents it from breaking.
- Prepare Ganache: While the cake is cooling, make the ganache. Place the dairy-free chocolate chips and salt in a mixing bowl. Heat the dairy-free heavy whipping cream in a small saucepan until steaming (not boiling). Remove from heat and pour over the chocolate chips. Let it sit for 2 minutes, then whisk until smooth and all chocolate is melted. Stir in the vanilla extract.
- Remove Cake from Pan: Once the cake has cooled for 20 minutes in the pan, carefully invert the bundt pan onto a serving platter or cooling rack. Gently tap the bottom of the pan to release the cake, then lift the pan off.
- Pour Ganache Over Cake: Pour the warm chocolate ganache generously over the top of the completely cooled cake, allowing it to artfully drip down the sides. Let the cake sit for a while at room temperature for the ganache to set fully.
- Serve and Enjoy: Once the ganache is set, slice, serve, and savor every delicious bite of this gluten-free and dairy-free chocolate bundt cake!
Notes
Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (a 1:1 substitute for regular all-purpose flour) that consists of lighter flours/starches (e.g., rice, tapioca, corn, potato starch) for a lighter final texture.
Xanthan Gum: Xanthan gum replaces gluten, helping to bind ingredients. If your GF flour blend doesn’t include it, add it.
Espresso Powder: Espresso powder is key to accentuating chocolate flavor without adding coffee taste.
Cocoa Powder: Use unsweetened cocoa powder to control sweetness.
Chocolate Pudding Mix: A bit of chocolate pudding mix contributes to the cake’s rich, moist texture.
Sugar: Regular white sugar works. Cane sugar, light brown sugar, or dark brown sugar are also options. For diabetics, granulated monkfruit sweetener (1:1 white sugar substitute, zero glycemic index) is highly recommended.
Leavening Agents: A mix of baking powder and baking soda ensures optimal rise.
Eggs: Eggs bind and provide rise. I haven’t tested egg-free, but aquafaba or an egg-replacer may work. (Please share results if you try!)
Buttermilk: Dairy-free buttermilk (1 tbsp lemon juice per 1 cup dairy-free milk) keeps it dairy-free. Regular buttermilk works if not lactose-intolerant.
Vanilla Extract: Vanilla extract adds extra flavor.
Oil: Sunflower oil is preferred for its neutrality, but olive oil or avocado oil are alternatives.
Chocolate Chips: Use dairy-free chocolate chips for a dairy-free cake. Regular chocolate chips work otherwise.
Heavy Whipping Cream: Use dairy-free heavy cream for a dairy-free ganache. Regular heavy whipping cream can be used if preferred.
Storing: Store the gluten-free chocolate cake in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Cake
- Method: Baking
- Cuisine: American