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Delicious gluten-free chocolate bundt cake with chocolate glaze

Chocolate Gluten Free Bundt Cake

A deliciously moist and fudgy gluten-free chocolate cake topped with a rich glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose gluten-free flour blend
  • 3/4 teaspoon xanthan gum omit if your blend contains it
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsweetened cocoa powder
Wet Ingredients
  • 12 tablespoons unsalted butter at room temperature
  • 1 3/4 cups granulated sugar
  • 3 pieces eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2/3 cup hot water when it’s just about to boil
  • 4 ounces semisweet or dark baking chocolate in disks or coarsely chopped, melted
  • 1 cup milk at room temperature
  • 4 ounces semisweet or dark baking chocolate in disks or coarsely chopped
  • 1/2 cup heavy whipping cream plus more at room temperature, as necessary

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your bundt pan with some cooking spray or butter.
  2. In a bowl, mix together the flour, xanthan gum (if needed), baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream the butter and sugar until fluffy.
  4. Add the eggs and vanilla, then fold in the melted chocolate.
  5. Now, combine the dry mixture with the wet mixture, adding hot water until the batter is smooth and rich.
  6. Pour the batter into the prepared bundt pan, smooth the top, and bake until you can poke it with a toothpick and it comes out clean (about 35-40 minutes).
Glazing
  1. For the glaze, melt together the chocolate and cream in a bowl until smooth, then drizzle over the cooled cake.
Serving
  1. Serve the cake with whipped cream or fresh berries if desired!

Notes

Leftovers stay fresh in the fridge for about 3-4 days. This cake freezes well for up to 2-3 months—just wrap it tightly!