Deep, dark, and decadent, this Gluten Free Chocolate Fudge Bundt Cake is easy to make, but ticks all the boxes for chocolate cravings!
So I might have mentioned in the past that I love Bundt pans. I seem to have a bit of a collection going now. Of course with the love of the pan itself comes the love of the actual cakes that are made in them! For the life of me, I don't know why I didn't really think anything of Bundt cakes until a few years ago. I think it could have been because I had a pretty dry slice of one once. But this cake more than makes up for that.
THE BEAUTY OF THE BUNDT
What I've really fallen in love with about a Bundt cake is, for one, how easy it is to make. Mix it all together in one bowl, pour into the Bundt pan and bake. When it's unmolded, it has it's very own decoration built in. Some of the Bundt pans are so elaborate now with their swirls (like this one), geometric shapes, crowns, rose shapes, mountains, you name it. They don't really need additional adornment, although a little glaze never hurt anyone.
I also love that it has a hole in the middle. I suppose the hole is there for easy slicing, but I always think of that hole as an extra spot to catch any extra glaze, haha! Of course, you could always put the cake on a wire rack to let the glaze drip below, but WHY WOULD YOU DO THAT? Doesn't everyone want more glaze pouring out from the middle?
ingredients needed to make gluten free bundt cake
cake ingredients
- Unsweetened cocoa -- a good portion of unsweetened cocoa helps flavor this cake with that really chocolatey flavor that's unmistakable.
- Chocolate chips -- you could leave these out, but I like them not only for the chocolate flavor, but also for that little bit of crunchy texture when biting into this cake.
- Chocolate fudge dry pudding mix -- the dry pudding mix is what makes this an ultra fudgey chocolatey cake.
fudge icing ingredients
- Unsweetened cocoa powder -- for the ultimate in chocolatey goodness, I used Dutch processed cocoa powder. You can use regular (natural) unsweetened cocoa if you'd prefer.
- Powdered sugar -- for best results, sift your powdered sugar before adding it in.
how to make gf chocolate fudge bundt cake
- Beat sugar, butter, and vanilla in bowl of electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Sift together all dry ingredients in a large bowl. Turn the mixer to low and add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry.
- Stir in the chocolate chips. Batter will be very thick.
- Scoop batter into greased and floured Bundt pan. Smooth the top and bake at 350 F for 30 minutes. Turn the temperature down to 325 F and continue to bake for another 30-50 minutes, checking at the second 30-minute mark. If toothpick inserted into center comes out with a few fudgy crumbs attached, remove the cake from the oven.
- Allow cake to cool in pan for 30 minutes before turning out onto cooling rack to finish cooling completely.
- Make glaze and pour glaze over top of cooled cake.
tips for making the best chocolate fudge Bundt cake
- This cake is a really large cake. If you don't have a large Bundt pan (10-12 cup), you may need to bake some of the cake batter in another small pan, such as an 8-inch round. If you do this, baking time would be most likely about 25-30 minutes for the small cake. Begin checking at about the 20-minute mark.
- Grease AND flour the Bundt pan. Because of the intricacies of Bundt pans, greasing alone doesn't always work. You can either take a little extra gf AP flour to flour the pan after greasing, or you could also dust the pan with unsweetened cocoa.
- Allow the cake the proper time to cool in the pan before flipping it out onto the rack to cool. By not doing so, you risk the cake completely falling apart and no one wants that. It'll still be delicious, but it won't look pretty!
- For the ultimate in fudginess, make the fudge glaze right before serving, pour it over the cooled cake, and serve any extra with a slice. Or over ice cream. Or both (on the same plate even!)
more gluten free chocolate cake goodness
- Ultimate chocolate cake
- Mexican chocolate cupcakes
- Chocolate cloud cake
- Hostess with the mostest cupcakes
- Chocolate caramel cake
- Triple chocolate cupcakes
This chocolate fudge Bundt cake is so dense and chocolatey, it's almost like a cross between fudge and cake. There's an explosion of chocolate with every bite and a big 'ole glass of milk would be welcome to wash all that chocolatey goodness down!
Gluten Free Chocolate Fudge Bundt Cake
Ingredients
FOR THE CAKE:
- 2 cups (400g) granulated sugar
- 1 cup (226g) butter, softened
- 1½ teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 2¼ cups (315g) Kim's all purpose gluten free flour blend a store bought blend may be substituted, but hasn't been tested
- ¼ cup (30g) cornstarch
- 1 cup (118g) unsweetened cocoa powder
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 small box (3.4 oz or 96g) instant chocolate pudding mix
- 2½ cups (600ml) whole fat buttermilk, at room temperature
- 1 cup (175g) semi-sweet chocolate chips, optional
FOR THE CHOCOLATE ICING:
- ½ cup (120ml) water
- ½ cup (113g) butter
- 1 teaspoon vanilla
- 1 cup (118g) unsweetened cocoa powder
- 3½ cups (420g) powdered sugar
- 3 tablespoon heavy cream
Instructions
FOR THE CAKE:
- Sift flour, cornstarch, cocoa powder, baking soda, salt, and chocolate pudding mix in a medium bowl and set aside.
- Preheat oven to 350° F. Grease and flour 10-12 cup Bundt pan and set aside.
- Beat sugar, butter, and vanilla in bowl of electric mixer until light and fluffy, 3-4 minutes.
- Beat in eggs, one at a time. Scrape down sides of bowl.
- Alternate adding dry ingredients with buttermilk, beginning and ending with dry ingredients.
- Stir in chocolate chips. Batter will be very thick.
- Scoop into prepared Bundt pan and smooth the top. If you don't have a Bundt pan big enough, pour the rest of the batter into a 6-8-inch round cake pan or lined cupcake tins.
- Bake Bundt cake for 30 minutes. Turn oven down to 325° F and continue to bake for another 30-50 minutes, or until a toothpick inserted into center comes out with a few cake crumbs attached to it. (Check at about the one-hour mark so it doesn't overbake). If baking a separate 8-inch cake, check at about 20-25 minutes, but it may take as long as 30-35.
- Cool cake in Bundt pan for at least 30 minutes. Turn out onto a cooling rack and allow to cool completely.
FOR THE ICING:
- Heat water, butter, and vanilla in a medium saucepan over medium low heat until melted.
- Remove from heat and slowly stir in cocoa and powdered sugar.
- Stir in heavy cream, up to 3 tablespoon (or more) until you get the desired pourable consistency.
- Pour icing over cake. Icing will harden as it cools.
This post was originally published on November 15, 2018. It has been updated with new photos, new tips and tricks, and a new video.
Holly says
We love so many of your recipes. I usually make your flour mixes for the recipes but I was in a rush this time and used Namaste GF flour. Within the first few bites my husband said that this is the best CF chocolate cake I have made and there I dont need to make any others. I responded by saying that I always like to try out new recipes (I hadnt tried the cake yet). He was adamant that I I should not waste my time with other recipes! I tried it and he is right! This cake is amazing! He noted that it is not overly sweet even with the glaze.
(I added a whole bad of mini chocolate chips instead of one cup)
Thank you for all of your recipes, Kim! My daughter with celiac and our whole family appreciate it:) I am ready to buy your first book!
Lawanda Davis says
Kim, girl, what you doing here?!? This cake was the BEST cake I have ever eaten in my life, and I didn't even make the sauce. I was afraid the sauce would make it too sweet as I am not big on super sweet anything. I nuked it for a few seconds in the microwave so that I could get the full gooeyness of the chocolate chips that were somehow perfectly spaced in each slice. For me is was perfect bittersweet taste. If I had whipped cream or vanilla ice cream I would have put that on top to take it to the next level.
Kim says
Awe, yay!! I'm so glad you liked it!!!
Randi B Paris says
What if you don't have the pudding mix? Is there a way to substitute this ingredient?
Frank Capuano says
Hi Kim. That cake is awesome. Was afraid to try it
But I'm glad I did.
Randi Oxford says
Hello Kim: I'm new to GF and love all your tips and recipes. Why do you list ingredients by the gram weight instead of by the 1/2 cup or cup measure, etc. I don't know how to convert it! Thanks.
Kim says
Hi, Randi! Thanks for the wonderful comments! I got into weighing all my ingredients when I had to go gluten free and it's so much easier and more accurate. If you can give me about 1/2 hour, I will go back on the gluten free fudge bundt cake and put the cup measurements as well for you. For future reference, they are pretty easy to find online, but I would suggest getting a scale (check out my shop page) because it really does make life easier. I usually list both, but for some reason on this particular recipe I only listed the grams.
Thanks, Randi 🙂
Diana says
Kim, you are truly a God send. You are so kind to not only share your wonderful recipes with the world, you also reply with such love to your commenters. How kind of you to go put the cup measurements for your recipes! You don’t even need to, grams
Is much more accurate.. but you did anyway. I pray God blesses you and your family ten fold for just having such a heart of love. What a phenomenal example of a good person you are. People like you are rare and I’m not one to comment on blogs but I couldn’t pass up the opportunity to tell you thank you. Thank you for being a light in the world. If you ever write a cook book, I would love to purchase it. Price doesn’t even matter because the advice and content is truly priceless. GF baking can be so tough and discouraging and you’ve made it joyful. That’s priceless. Thank you for being kind to all who write to you.
Kim says
Oh my gosh, Diana! This actually brought tears to my eyes, it was just such a truly kind thing to say!!! I had to read it to my husband without choking up. I thank you so much from the bottom of my heart. If I could leave one mark in my life, it would be kindness and being recognized for that means more to me than anything else. Thank you again for making my day (month, year, etc, etc) with such a thoughtful comment 🥰🥰🥰🥰🥰🥰