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Gluten Free Double Chocolate Bundt Cake

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  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 1 1x
  • Category: Dessert


A rich and decadent gluten free chocolate cake with a tender crumb and deep, dark chocolate taste. Crowned with a layer of smooth, dark chocolate ganache this cake is one that every baker needs in their recipe box.



For the Cake

  • 2 cups plus 2 TBSP gluten free flour (I use Trader Joes gluten free flour blend or Cup4Cup
  • 2/3 cup dutch process cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp xanthum gum
  • 10 TBSP unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 cup low fat buttermilk, room temperature
  • 1 1/2 tsp vanilla
  • 1/4 cup freshly brewed espresso or strong coffee

For the Ganache

  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy cream


For the cake

  1. Preheat oven to 350 degrees.
  2. Generously spray the bottom and sides of a 10-inch bundt pan with nonstick cooking spray.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and xanthum gum.
  4. Set aside.
  5. In the bowl of an electric mixer, cream together butter and sugar on medium speed until fluffy and pale in color.
  6. With mixer on low speed, add eggs one at at time until fully incorporated.
  7. Whisk together buttermilk and vanilla in a small bowl.
  8. With mixer on low, add flour mixture and buttermilk mixture by alternating, beginning and ending with flour mixture in three additions until barely combined.
  9. Do not overmix.
  10. Add freshly brewed espresso and mix on low speed just until combined.
  11. Pour batter into prepared bundt pan and smooth the top using a spatula.
  12. Once filled, tap bundt pan firmly on countertop to release air bubbles.
  13. Bake on center rack in oven for 35-40 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
  14. Place pan on cooling rack for 10-15 minutes and then invert cake onto a platter or plate and cool completely before adding the ganache glaze.

For the Ganache

  1. Place chocolate chips in a heat safe medium size bowl.
  2. Heat heavy cream in a small saucepan over medium heat until simmering.
  3. Remove from heat and pour hot cream over chocolate chips.
  4. Allow to sit for 2-3 minutes.
  5. Stir with a wooden spoon or spatula until chocolate is fully melted and mixture is smooth.
  6. Allow glaze to sit for 5 minutes to thicken, stirring once.
  7. Pour glaze over cooled cake.
  8. Allow glaze to set before serving.


Store cake in a cool, dry place.
Gluten free cakes are best if enjoyed within one to two days of baking.