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Gluten-Free Chocolate Fudge Bundt Cake Recipe

Gluten-Free Chocolate Fudge Bundt Cake Recipe
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★★★★★

4.7 from 21 reviews

This Gluten-Free Chocolate Fudge Bundt Cake is a rich, moist, and decadent dessert perfect for any celebration or chocolate craving. Made with a blend of gluten-free flours and enhanced by hot coffee and semisweet chocolate chips, this cake offers deep chocolate flavor with a fudgy texture. It’s easy to make, naturally gluten-free, and can be topped with powdered sugar or a chocolate glaze for an elegant finish.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups gluten-free all-purpose flour blend
  • 1 cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup hot coffee

Add-ins

  • 1 cup semisweet chocolate chips

Optional Garnish

  • Dusting of powdered sugar or chocolate glaze

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Combine Sugars and Wet Ingredients: In another bowl, beat the granulated sugar, brown sugar, vegetable oil, and eggs until you achieve a smooth, creamy mixture.
  4. Add Buttermilk and Vanilla: Stir in the buttermilk and vanilla extract into the sugar and egg mixture, blending evenly.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined and smooth.
  6. Add Coffee and Chocolate Chips: Slowly mix in the hot coffee to the batter, then fold in the semisweet chocolate chips, distributing them evenly without overmixing.
  7. Pour and Bake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Garnish: Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely before dusting with powdered sugar or drizzling with a chocolate glaze if desired.

Notes

  • Ensure the gluten-free flour blend you use contains xanthan gum or another binder for best texture.
  • Using hot coffee enhances the chocolate flavor and tenderizes the cake crumb.
  • To make the cake dairy-free, substitute buttermilk with a plant-based milk and a tablespoon of vinegar or lemon juice.
  • Check the cake around 45 minutes for doneness; avoid overbaking to keep it moist.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for about a week.

Nutrition

Keywords: gluten-free chocolate cake, bundt cake, fudge cake, chocolate dessert, gluten-free dessert

Find it online: https://maicook.com/gluten-free-chocolate-fudge-bundt-cake-recipe/