Gluten-Free Decadent Chocolate Bundt Cake

Indulge in the rich, velvety allure of this Gluten-Free Decadent Chocolate Bundt Cake—an irresistible dessert that proves gluten-free baking can be absolutely divine. Crafted with gluten-free all-purpose flour and infused with deep chocolate notes from unsweetened cocoa powder, this cake is elevated by the addition of strong brewed coffee, which enhances its intense chocolate flavor. Buttermilk lends a luscious tenderness, while gluten-free chocolate chips add bursts of molten goodness in every bite. The batter comes together effortlessly and bakes to perfection in a bundt pan, creating a stunningly moist centerpiece perfect for any celebration or cozy gathering. Finished with a delicate dusting of powdered sugar, this show-stopping cake is as beautiful as it is delicious, making it a must-try for chocolate lovers and gluten-free enthusiasts alike.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 240 grams Gluten-free all-purpose flour
• 80 grams Unsweetened cocoa powder
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 170 grams Butter, unsalted, softened
• 300 grams Granulated sugar
• 3 units Eggs, large
• 2 teaspoons Vanilla extract
• 240 milliliters Buttermilk
• 120 milliliters Strong brewed coffee, cooled
• 150 grams Gluten-free chocolate chips
• 30 grams Powdered sugar, for dusting

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a bundt pan with butter and lightly dust with gluten-free flour to ensure easy removal of the cake.

Step 2

In a medium bowl, sift together the gluten-free flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, approximately 4-5 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

On low speed, alternate adding the dry ingredient mixture and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Stir in the cooled coffee by hand and mix until the batter is smooth and well combined.

Step 7

Fold in the gluten-free chocolate chips gently with a spatula.

Step 8

Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs.

Step 10

Allow the cake to cool in the pan for about 15-20 minutes, then carefully invert it onto a wire rack to cool completely.

Step 11

Once the cake has cooled, lightly dust with powdered sugar before serving.

Nutrition Facts

Serving size	(1509.8g)

Amount per serving	% Daily Value*
Calories	4646.8

Total Fat 215.2g	0%
Saturated Fat 128.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 956.4mg	0%
Sodium 2972.9mg	0%
Total Carbohydrate 690.2g	0%
Dietary Fiber 44.6g	0%
Total Sugars 405.6g
Protein 59.3g	0%

Vitamin D 356.5IU	0%
Calcium 627.8mg	0%
Iron 22.3mg	0%
Potassium 2269.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 4.8%

Carbs: 55.9%