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Gluten-free chocolate cake with ganache on wooden board.

Moist Gluten-Free Chocolate Bundt Cake (Dairy-Free)

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  • Author: Felicia Lim
  • Total Time: 1 hour
  • Yield: 12 1x
  • Diet: Gluten Free


Rich and moist, this gluten-free chocolate bundt cake is finished with a decadent chocolate ganache that will make any chocolate lover happy. This amazing chocolate cake is great for special occasions and holidays, or anytime you have chocolate cravings. Totally dairy-free too! 


Units Scale

For the Cake Batter:

For the Chocolate Ganache (Optional, But Highly Recommended):


  1. Preheat and Grease: Preheat the oven to 350F and grease a bundt pan with nonstick baking spray.
  2. Whisk Dry Ingredients: In a mixing bowl, sift together the gluten-free all-purpose flour, xanthan gum, espresso powder, cocoa powder, baking soda, baking powder and chocolate pudding mix. Add in the sugar and salt, then mix with the rest of the dry ingredients.
  3. Whisk Buttermilk, Vanilla, Oil, and Eggs: Whisk the buttermilk, vanilla, vegetable oil, and 2 eggs, whisked separately in a small bowl.
  4. Combine Dry Ingredients with Wet Ingredients: Use a large whisk to mix the wet ingredients with the dry until you get a smooth mixture.
  5. Add Warm Water: Add the warm water and slowly stir again until completely combined.
  6. Pour Batter into Pan: Pour the chocolate cake batter into the prepared bundt pan.
  7. Bake Until Ready: Bake the gluten-free chocolate cake in the oven for 45-50 minutes or until a toothpick inserted comes out clean.
  8. Let Cool Completely: Once the cake is done, let cool almost completely. This should take about 20 minutes.
  9. Prepare Ganache: While the cake is cooling, make the ganache. Place the chocolate chips and salt in a mixing bowl. Heat the heavy whipping cream over the heat until steaming. Remove the hot cream from the heat and pour over the chocolate chips. Let this sit for 2 minutes before whisking together and allowing all the chocolate to melt into the cream. Once it is thick and smooth, add the vanilla. Whisk once more until combined.
  10. Remove Cake from Pan: Once the cake has completely cooled, remove the chocolate cake from the bundt pan by flipping the pan over onto a serving platter and tapping the bottom of the pan to release the cake.
  11. Pour Ganache Over Cake: Pour the ganache all over the top of the bundt, letting it fall down the sides of the cake.
  12. Serve and Enjoy: Cut, serve and enjoy this delicious gluten-free chocolate bundt cake!


Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (this basically means a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.

Espresso Powder: We’re using espresso powder because it’s the secret ingredient to really accentuate the chocolate flavor (don’t worry, there won’t be any taste of coffee).

Cocoa Powder: Make sure to use unsweetened cocoa powder since we’ll already be adding sugar on its own.

Chocolate Pudding Mix: A little bit of chocolate pudding mix creates a rich and moist texture in this gf chocolate cake.

Sugar: I used regular white sugar, but cane sugar, light brown sugar, or dark brown sugar will also work. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).

Leavening Agents: We’re using a mix of both baking powder and baking soda here.

Eggs: Eggs help to bind and give rise to the batter in this gluten-free chocolate bundt cake recipe, so make sure you add them in. I personally have not made this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer. (If you do make this chocolate cake egg-free, please let me know how it goes in the comments below, I’d love to know!).

Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free (to make your own, for each 1 cup of dairy-free milk, add 1 tablespoon of lemon juice). Alternatively, if you are not lactose-intolerant, go ahead and use regular buttermilk instead.

Vanilla Extract: I like adding a little vanilla extract for extra flavor.

Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. You can also use another type of vegetable oil (such as olive oil, avocado oil, etc).

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips or chopped chocolate instead.

Heavy Whipping Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy whipping cream instead.

Storing: To store, place the gluten-free chocolate cake in an airtight container and store in the refrigerator for up to 4 days.

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Cake
  • Method: Baking
  • Cuisine: American