If you are looking for a rich, decadent bundt cake to make, look no further than this incredible gluten free chocolate pound cake recipe. This cake is a winner, plain or topped with the dark chocolate ganache. If you want a decadent, rich chocolate cake, this is the recipe you want to make!
You are going to love this new chocolate cake recipe! When my reader, Magee, asked me to convert her grandmother’s Georgian Chocolate Pound Cake recipe to gluten free, I jumped at the challenge. Magee shared that this cake recipe is at least 75 years old, and there is a lot of family history around this special cake.
Why this gluten free chocolate pound cake is the best:
- Guests and family will think this cake came from a bakery. It is that good!
- This is a rich, decadent, gluten-free chocolate bundt cake that is full of chocolate!
- You can bake this easy gluten free chocolate pound cake recipe in a bundt cake pan, cupcakes, or loaf-style cake pan. (Note: this recipe will make two loaf cakes or one large bundt cake.)
- This cake freezes beautifully, so you can get a chocolate fix at any time!
Allergen Information:
This homemade chocolate pound cake recipe is gluten-free, nut-free, soy-free, and oat-free. I haven’t tested the recipe with plant-based butter. If you have made this dairy-free, please add a comment!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF Flour Blend. That doesn’t mean others will not work; I just have not tested other flours yet. NOTE: I made this cake another time with Cup4Cup, and it didn’t go well. For some reason, Cup4Cup blend makes this cake turn out a lot denser than the King Arthur.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cocoa Powder – Most cocoa products are gluten-free. I like to use Anthony’s Cocoa Powder or Ghirardelli most because of their rich chocolate flavor. If your cocoa powder is lumpy, sift it before using it. Anthony’s has the best price by far. Anthony’s also makes a culinary grade cocoa powder. It has an even richer chocolate flavor. I have used both in this recipe.
- Milk – The original recipe calls for whole milk. I used almond milk to make my cake. Other non-dairy milk should also work.
- Butter – Use unsalted butter.
- Vanilla Extract – I prefer using pure vanilla extract and not imitation vanilla.
- Chocolate – For the ganache, I used Ghirardelli chocolate melting wafers, but any chocolate will do.
- Heavy Cream – Use heavy cream and not half and a half for the ganache sauce.
Step-By-Step Photos and Directions:
Step 1: Add the gluten free flour blend, cocoa powder, sugar, baking powder, and sea salt to a large mixing bowl. Use a whisk to blend the dry ingredients together.
To measure your gluten free flour, I recommend using either the spoon method or leveling method.
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: In a smaller mixing bowl, add the eggs, vanilla extract, butter, and almond milk. Whisk to blend them.
Step 3: Pour the wet ingredients into the dry ingredients and mix them with a spoon until they are barely mixed. I do not recommend using a standing or electric hand mixer because it will turn out dense if you overmix your cake.
Step 4: Let the batter sit for 10 minutes. This is optional but gives you a softer texture when using gluten-free flour. You will note this gluten free chocolate cake batter is really fluffy!
Step 5: Spray or grease your bundt cake pan with gluten free baking spray. This is important so the cake comes out of the mold easily without sticking. Some bundt cake pans are pretty intricate, and cake batter can get into the nooks and crannies, getting stuck after baking.
Step 6: Bake the bundt cake for 45-50 minutes. Baking time will vary depending on the bundt pan size you use to bake your gluten-free cake. You can also use a loaf pan or cake pan.
To test if your cake is finished baking, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. The cake needs to be baked longer if you see batter or crumbs on the toothpick.
Step 7: Remove the bundt cake from the oven. Allow it to cool for 10 minutes in the bundt pan, then gently tip the cake mold over so the cake goes onto a wire rack for cooling. Allow the cake to cool completely before pouring on the chocolate ganache or frosting.
Step 8: Add the heavy cream and melting wafers to a microwave-safe dish to make the chocolate ganache. Heat the chocolate for 35 seconds and stir the mixture. Microwave another 10-15 seconds if needed. Pour it over the cake while it is warm.
This gluten free chocolate bundt cake is absolutely amazing. It is so moist and full of rich chocolate flavor! This fancy cake gluten free chocolate bundt cake is perfect for entertaining or a quiet dessert at home!
Top it with an optional sour cream frosting:
Magee’s grandmother made a thick and creamy sour cream frosting for this cake. Here is her recipe: 1 cup of sour cream, 1 teaspoon of vanilla extract, 1 cup of chocolate chips, melted and cooled. Whip together until fluffy.
