November 8, 2017

Chocolate Bundt Cake (Gluten-Free)

Last Updated on October 27, 2025 by Carrie Korem, FNTP

There’s nothing quite like a moist, rich gluten-free chocolate bundt cake! It can be served alone, or with berries and cream, it handles freezing well and it’s a nice alternative to other pies and cookies during the holidays.

I found a version of this recipe in the Cook’s Illustrated Make Ahead Desserts magazine. Usually when I convert a baking recipe to grain-free it takes many, many tries until it turns out right, but this cake came out perfect on the first try! It’s dense, rich, moist, and sturdy with loads of chocolate flavor. And, just to make sure it wasn’t a fluke, I baked it again the next day and once again, delicious!

Here are some other grain-free holiday dessert recipes I think you’ll enjoy:
Pumpkin Roll Cake
Peppermint Pinwheel Cookies
Pumpkin Spice Donuts with Salted Caramel
Apple Coffee Cake
Pecan Pie without Corn Syrup
The Perfect Molasses Cookies

Chocolate Bundt Cake (Gluten-Free)

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Adapted from Cook’s Illustrated Make-Ahead Desserts Magazine.

Author: Carrie Vitt
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Category: Dessert
Diet: Gluten Free

Ingredients

Units

To coat the bundt pan:

1 tablespoon unsweetened cocoa powder
1 tablespoon unsalted butter

For the cake:

3/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder (optional)
6 ounces, plus 1 cup Enjoy Life Chocolate Chips
3/4 cup boiling water
1 cup sour cream, room temperature
2 cups almond flour
2 tablespoons coconut flour
3 tablespoons arrowroot flour
1/2 teaspoon unflavored grass-fed gelatin
1 teaspoon baking soda
1 teaspoon Celtic sea salt
12 tablespoons unsalted butter, room temperature
1 cup maple sugar or coconut sugar
1 tablespoon maple syrup
1 tablespoon vanilla extract
5 large eggs, room temperature

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Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Melt the 1 tablespoon cocoa powder and 1 tablespoon butter in a small saucepan. Using a pastry brush, thoroughly coat the interior of a 12-cup bundt pan.
Place the 3/4 cup cocoa powder, espresso powder, and 6 ounces chocolate chips in a mixing bowl. Pour the hot water over top and then cover with foil. Let sit for 5 minutes. Remove the foil and whisk the chocolate mixture until smooth. Whisk in the sour cream.
Whisk together the almond flour, coconut flour, arrowroot, gelatin, baking soda and salt in a medium bowl.
Place the 12 tablespoons butter, sugar and maple syrup in the bowl of a standing mixer fitted with a paddle. Beat on medium-high for 3 minutes, until light and fluffy. Reduce the mixer to low speed and add the eggs, one at a time, then beat until combined. Add the vanilla. Add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions. Add the additional 1 cup of chocolate chips and stir to combine.
Transfer the batter to the prepared bundt pan and smooth the top with a spatula. Bake for 45-50 minutes, until a cake tester comes out with a few crumbs attached. Cool the cake for 10 minutes and then invert it on to a wire rack.. Let cool completely. Serve.
Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!