With this Gluten-Free Chocolate Bundt Cake recipe, you can have your cake and eat it too, without worrying about gluten. Treat yourself and your loved ones to this decadent dessert that proves gluten-free can be just as delicious as its traditional counterparts.
If you’re a chocolate lover, you’re in for a treat! Today, I’m sharing a mouthwatering recipe for a Gluten-Free Chocolate Bundt Cake with a luscious Chocolate Ganache Glaze that will satisfy your sweet cravings without any trace of gluten and no one will be able to tell the difference.
I like to make the glaze with dark chocolate but you can switch it up and use any type of chocolate that you like.
Chocolate Bundt Cake
- 400 g granulated sugar
- 4 large eggs or 200 g room temperature
- 224 g neutral oil avocado, vegetable, canola, light olive oil etc..
- 2 tsp pure vanilla extract
- 160 g milk at room temperature
- 160 g Greek yogurt or sour cream at room temperature (preferably whole or 5% but any will work)
- 400 g 1:1 gluten free flour
- 65 g dark cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 340 g dark chocolate chopped, chips or chunks
- 240 g heavy cream can use coconut heavy cream
- 56 g unsalted butter can use plant butter
- 1 tbsp light corn syrup or honey for shine
Preheat your oven to 350 degrees F. Grease a 10 inch Bundt pan and then coat with flour or a mixture of flour and cocoa powder
Add the eggs and sugar to the bowl of a stand mixer and mix until the sugar is dissolved a bit and smooth. With the mixer running on medium low, drizzle in the oil and vanilla, mix until well combined. Add the yogurt and milk and mix to blend well.
Whisk together the flour, cocoa, baking powder, baking soda and salt.
Add the flour mixture and mix until just combined. Set the batter aside to rest for 30 minutes
Spoon the batter into the prepared pan and spread it out evenly. Bake for 50-60 minutes until a skewer comes out clean. Transfer pan to a rack to cool 10 minutes. Turn the cake out of the pan and let cool completely on the rack.
In a heatproof bowl, combine the chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and glossy. Add the corn syrup or honey (if using) and stir to combine.
*Alternately you can place the chocolate and butter in a large bowl and heat the cream on the stove until it simmers (do not boil). Pour the hot cream over the chocolate and stir until all of the chocolate is melted. Add your corn syrup/honey.
Once the cake is completely cooled, drizzle the chocolate ganache over the top, allowing it to cascade down the sides for a beautiful glaze.
Let the glaze set/ dry, slice and enjoy.