Gluten-Free Chocolate Bundt Cake

4.92 from 12 votes

Gluten-Free Chocolate Bundt Cake

A Gluten-free Chocolate Bundt Cake that is also dairy-free. A deep, rich, fudgy bundt cake made with gluten-free baking mix. The drizzle of thick ganache is also dairy-free and made with chocolate and coconut cream.

Prep Time15

Cook Time55

Total Time1 10

Course: Desserts

Cuisine: American

Keyword: gluten free bundt cake, Gluten-Free Chocolate Bundt Cake

Servings: Servings

Author: Pat Nyswonger

Equipment

Ingredients

For the Gluten-Free Cake:

1 cup unsweetened cocoa powder (not Dutch processed) 80g
1 cup hot coffee 240 ml
2 cups sugar 400g
2 cups All-purpose gluten-free flour blend 240g
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 tsp salt
2 eggs
1 cup almond milk
½ cup vegetable oil 120 ml
2 teaspoons vanilla extract

For the Dairy-Free Ganache:

1/3 cup coconut cream skimmed from a can of coconut milk (see notes)
3 tablespoons light corn syrup
4 ounces semi-sweet chocolate finely chopped
2 tablespoons hot water

Instructions

For the gluten-free cake:

Preheat the oven to 350°F.
In a medium size dish, whisk the hot coffee and cocoa together until smooth. Set aside to cool, about 5 minutes.
While the chocolate is cooling, add the sugar, gluten-free flour, baking powder, baking soda, and salt into a mixing bowl, whisking to combine.
To another bowl whisk together the eggs, almond milk, oil, vanilla and the cocoa mixture and add to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute.
Coat a 10 to 12-cup Bundt pan with oil spray. Pour the cake batter into the Bundt pan and transfer to the oven. Bake the cake for 50 to 55 minutes, until a cake tester or wooden skewer
inserted into the center comes out with a few crumbs.
Remove the cake from the oven and set on a cooling rack and let it cool for 5 minutes. Turn the cake over, let the pan remain for 5 more minutes then lift the pan off and let the cake cool completely.

To Make the Dairy-Free Ganache:

In a small saucepan over medium heat, add the coconut cream and corn syrup and bring to a simmer, stirring to combine. Remove from the heat and add the chocolate, cover the saucepan and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.
Set the cooling rack with the cake on it over a piece of parchment paper and spoon the chocolate ganache over the top. Do not spread the ganache with a spatula as it will not be smooth and shiny. Let the cake sit at room temperature until the ganache is set before transferring to the refrigerator.

Notes

We used Hershey’s 100% Natural Unsweetened Cacao powder which is gluten free.
Do not use the Dutch processed cacao powder as the processing neutralizes the cacao and it does not react with the baking soda.
Adding coffee to the cocoa powder enhances the chocolaty flavor in the cake. However, hot water can be substituted of hot coffee.
Not all gluten free flours work the same. We have had great results with the following gluten free flour blends:
Our own Ancient Grains Gluten Free Flour Blend
Cup4Cup Gluten Free Flour (multipurpose blend)
Pamela’s Gluten Free All-Purpose Flour Blend
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

For the Chocolate Ganache:

We used Baker's squares which is gluten free, dairy free.
For a dairy free cream place a can of full-fat coconut milk in the refrigerator for one hour. The cream will rise to the top and can be skimmed off. Any unused portion of the cream can be transferred to a lidded container and refrigerated or frozen.

Nutrition