Gluten-Free Decadent Chocolate Bundt Cake
Indulge in the rich, velvety delight of this Gluten-Free Decadent Chocolate Bundt Cake—proof that gluten-free baking can be every bit as luscious and satisfying! Made with high-quality gluten-free all-purpose flour and unsweetened cocoa powder, this stunning dessert combines the earthy depth of strong brewed coffee with the tangy creaminess of buttermilk for a perfectly moist crumb. The addition of gluten-free chocolate chips ensures bursts of melty goodness in every bite, while a delicate dusting of powdered sugar finishes it off with elegance. Whether you're entertaining guests or treating yourself, this 12-serving masterpiece is ready in just over an hour, making it a show-stopping yet accessible option. Perfect for chocolate lovers seeking a gluten-free treat, this bundt cake balances decadence with simplicity, ensuring it's both memorable and easy to prepare!
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Recipe Information
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
Instructions
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.
In a medium bowl, sift together the gluten-free flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
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.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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.
Stir in the cooled coffee by hand and mix until the batter is smooth and well combined.
Fold in the gluten-free chocolate chips gently with a spatula.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
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.
Allow the cake to cool in the pan for about 15-20 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake has cooled, lightly dust with powdered sugar before serving.
Nutrition Facts
Calories |
4647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 690.2 g | 251% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 405.6 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 628 mg | 48% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2270 mg | 48% | |
*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.
