Name: Gluten Free Chocolate Fudge Bundt Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 2 cups (400g) granulated sugar; 1 cup (226g) butter, softened; 1½ tsp pure vanilla extract; 3 large eggs, at room temperature; 2¼ cups (315g) Kim's all purpose gluten free flour blend; ¼ cup (30g) cornstarch; 1 cup (118g) unsweetened cocoa powder; 2 tsp baking soda; ½ tsp 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; ½ cup (120ml) water; ½ cup (113g) butter; 1 tsp vanilla; 1 cup (118g) unsweetened cocoa powder; 3½ cups (420g) powdered sugar; 3 tbsp heavy cream

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Deep, dark, and decadent, this Gluten Free Chocolate Fudge Bundt Cake is easy to make, but ticks all the boxes for chocolate cravings!

half moon of chocolate fudge bundt cake on blue cake stand dripping with chocolate fudge icing.

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

ingredients measured out and labeled on granite countertop.

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

chocolate glaze ingredients measured out and labeled on granite countertop.

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.

pouring chocolate fudge icing over top of bundt cake on robin's egg blue cake stand.

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!)

up close shot of petal chocolate bundt cake with shiny fudge icing dripping down sides.

more gluten free chocolate cake goodness

fork slicing through piece of chocolate fudge cake on white plate with rest of cake in the background on pedestal cake stand.

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!