Name: Gluten-Free Chocolate Bundt Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour, preferably Cup4Cup gluten-free flour; 1 1/2 cups granulated sugar; 1/2 cup unsweetened cocoa powder; 1 package (3.4 ounce) dry instant chocolate pudding mix, gluten-free; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 3 large eggs; 3/4 cup sour cream; 1/3 cup vegetable or canola oil; 1 teaspoon vanilla extract; 1/3 cup hot water; 1 cup miniature semi-sweet chocolate chips; 1/2 cup unsweetened cocoa powder; 1/4 cup water; 1/4 cup butter; 1/2 teaspoon vanilla extract; 2 cups powdered sugar; 2 tablespoons sour cream

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This Gluten-Free Chocolate Bundt Cake is rich, moist, and full of deep chocolate flavor with a soft, tender crumb. It works beautifully gluten-free, thanks to pudding mix and sour cream, making it perfect for birthdays, holidays, and casual gatherings.

Close-up of Gluten-Free Chocolate Bundt Cake sliced for serving

Table of Contents

This cake is the kind of dessert that feels special without being fussy. It has the bold flavor of a classic chocolate cake, but the bundt shape gives it that bakery-style look that makes any dessert table feel a little more impressive.

Because it uses a gluten-free all-purpose flour blend along with sour cream and instant pudding mix, the texture stays moist and soft instead of dry or crumbly. Every slice is packed with chocolate flavor, and the glossy chocolate glaze takes it over the top.

Why I Love This Gluten-Free Chocolate Bundt Cake

I love this recipe because it delivers everything you want from a chocolate cake: rich flavor, a tender crumb, and an easy finish that looks beautiful with very little effort. It’s simple enough for a weekend bake, but it also feels celebration-worthy.

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It’s also a great gluten-free dessert for serving a mixed crowd. Most people won’t guess it’s gluten-free, which is always a win when you want a dessert everyone can enjoy without needing a separate option.

Notes on Ingredients

Cup4Cup gluten-free flour works especially well here because it gives the cake structure while keeping the crumb soft and even. If you use another gluten-free all-purpose blend, make sure it is a measure-for-measure style blend that already contains xanthan gum or is designed for cakes.

The instant chocolate pudding mix adds moisture, richness, and helps create a more tender gluten-free texture. Be sure to read the label to confirm it is gluten-free, since brands can vary.

Sour cream is one of the key ingredients in this cake. It adds moisture and a slight tang that balances the sweetness while helping the crumb stay soft for days.

Hot water loosens the thick batter and helps bloom the cocoa flavor a bit, which gives the finished cake a deeper chocolate taste. Mini chocolate chips melt into the batter and add extra pockets of chocolate throughout the cake.

For the glaze, cocoa powder, butter, powdered sugar, and sour cream create a thick, pourable topping that sets nicely but still stays soft enough for easy slicing.

Gluten-Free Chocolate Bundt Cake with chocolate glaze on cake stand — Gluten-Free Chocolate Bundt Cake with chocolate glaze on a cake stand

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How to Make This Gluten-Free Chocolate Bundt Cake Step-By-Step

Preheat your oven to 350 ∘F. Grease a nonstick 12-cup bundt pan well and set it aside.

In a large mixing bowl, combine the gluten-free flour, granulated sugar, cocoa powder, dry chocolate pudding mix, baking powder, baking soda, and salt. Mix on low speed just until blended.

Add eggs, sour cream, oil, and vanilla extract. Then mix on low speed until combined. The batter will seem very thick at this point.

Gradually add the hot water while mixing continuously. Increase the speed to medium and beat for 1 minute. The batter should look smooth and thick, similar to brownie batter.

Stir in the miniature chocolate chips on low speed until evenly distributed.

Spread the batter evenly into the prepared bundt pan.

Bake on the middle rack for 55 to 60 minutes, or until a long cake tester inserted into the center comes out clean.

Let your cake cool in the pan on a wire rack for 10 minutes.

Carefully invert the cake onto the rack or a cake plate, then let it cool completely for at least 1 hour before glazing.

Chocolate Glaze:

In a small saucepan over medium heat, combine the cocoa powder, water, and butter.

Cook, whisking often, until the butter melts and the mixture is smooth.

Remove the pan from the heat and whisk in the vanilla extract.

Add the powdered sugar, 1 cup at a time, whisking well after each addition until smooth and thick.

Whisk in the sour cream until fully combined and glossy.

Transfer the cooled cake to a serving platter and pour the glaze over the top. Spoon any extra glaze into the center of the cake for serving.

single slice of rich gluten-free chocolate bundt cake

Storing and Freezing Tips

Keep the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. If you refrigerate it, let slices sit at room temperature for a bit before serving so the texture softens again.

To freeze, wrap the fully cooled cake or individual slices tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Looking for more gluten-free dessert recipes? Be sure to check these recipes out:

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Yield: 12 slices