As you can tell by my frequent chocolate recipes, I am an avid lover of all things chocolate. But even I don’t kid myself… it has to be a special recipe for dairy free chocolate to taste good. You know what I mean? So from one chocolate lover to another, know this Chocolate Bundt Cake recipe is worth pinning and baking. I can’t emphasize enough how moist, fudgy, and decadent this bundt cake tastes.
While this Chocolate Bundt Cake may look intimidating, you couldn’t find an easier from scratch cake recipe to bake. And even though this decadent and fudgy cake is made from scratch, it comes together flawlessly every time.
chocolate bundt cake recipe notes
- first and most importantly let’s talk coffee. The brewed coffee called for in this recipe enhances the chocolate flavor of the cake. You won’t taste coffee in the cake.
- next I highly recommend topping your Chocolate Bundt Cake with my Chocolate Ganache recipe found here. It requires 2 ingredients, tastes heavenly, and by far is the best icing I’ve tasted on bundt cake.
- Dutch-process cocoa powder gives this cake a richer chocolate flavor and deeper color. However you can certainly bake this cake with regular cocoa powder and enjoy a rich chocolate taste.
- also Earth Balance Buttery Sticks work fantastic in this recipe. They make dairy free baking so much easier.
- this recipe calls for dairy free sour cream. Use your favorite brand. I prefer WayFare dairy free sour cream in this bundt cake recipe.
- and if you’re looking to purchase a bundt cake pan similar to mine, consider this one
- lastly I was inspired to create this gluten and dairy free Chocolate Bundt Cake from a traditional recipe I found here by King Arthur Flour.
up your party planning and bake this cake for your
- christmas party… these cakes are hugely popular around Christmastime
- valentine’s day treat… top with Valentine sprinkles
- mother’s day cake with edible flowers
- loved one’s birthday celebration
- baby or bridal shower cake
- ladies’ luncheon
- work or church potluck
chocolate bundt cake toppings
- as already suggested, my favorite topping to smother this cake is my Chocolate Ganache recipe
- crushed candy canes, and add in a teaspoon of peppermint extract to the recipe too for a festive Christmastime treat
- sifted powdered sugar
- chopped nuts such as pecans over the chocolate ganache
- fresh raspberries or strawberry compote
- mini chocolate chips
more gluten + dairy free desserts
- s’more cookie bars so deliciously decadent you’ll eat these year-round
- a walnut brownie sundae skillet ready in minutes when you use your favorite boxed brownie mix
- the ultimate peanut butter swirl brownies will be a hit for any occasion and no one will guess they’re gluten and dairy free
It must be remembered this cake not only looks gorgeous and tastes heavenly, it is also extremely easy to bake and top with ganache. You won’t regret serving this at your next get-together.
Let’s connect on Facebook and Instagram. Please, please, please tag me when posting food pics from one of my recipes. I love seeing what you’re making and baking. Use the hashtag and tag #eatingglutenanddairyfree.
Feel free to leave me a comment and rating below. Thank you and enjoy this decadent Chocolate Bundt Cake recipe.
Eat well and feel well,
Chocolate Bundt Cake
- 1 c brewed coffee
- 1 c dairy free butter
- ¾ c unsweetened cocoa powder Dutch processed is recommended
- 2 c sugar
- 2 c gluten free all purpose flour
- 1 tsp xanthan gum, omit if your gf all purpose flour has this
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 2 tsp vanilla extract
- 2 eggs, room temperature
- ½ c dairy free sour cream, room temperature
- Preheat oven to 350°F. Grease a bundt cake pan with nonstick spray; set aside.
- In a small saucepan, place coffee, dairy free butter, and cocoa. Over low heat stir occasionally until butter melts.
- Remove from heat, and whisk until smooth. Allow the mixture to cool for 10 minutes.
- Put flour, xanthan gum, sugar, baking powder, baking soda, and salt into a large bowl, whisk to combine.
- In a small bowl combine vanilla extract, eggs, dairy free sour cream and set aside.
- Pour the cooled chocolate mixture over the dry ingredients. Mix until thoroughly combined. Scrape the sides and bottom of the bowl as needed.
- Add the sour cream and egg mixture to the bundt cake batter. Mix well.
- Pour the cake batter into the bundt pan and bake for 48-50 minutes depending on the size of your pan. Bake until a long toothpick comes out clean. If your pan has a dark interior the baking time will be even less.
- Remove the cake from the oven and allow to cool on a cooling rack for 5 minutes. Then turn the cake over and on the cooling rack and remove the bundt cake pan.
- Completely cool cake before icing.
- Store cake at room temperature in an airtight container or well-wrapped for 2-3 days.