This gluten free chocolate bundt cake with sour cream is so deliciously moist, easy to make, and topped with an irresistible chocolate ganache! This is a recipe that can work as a birthday cake or simply an any-occasion dessert.
If you've been around for a while, you know I'm a big fan of bundt cakes. They're just easy to make, yet always look so nice and presentable. Plus, my mom always made chocolate bundt cakes when I was growing up... so it reminds me of her!
I love making chocolate bundt cake with sour cream because it really adds to that richness AND brings in a lot of wonderful moisture. The resulting cake is soft, moist, slightly dense, and so, so good.
If you don't have a bundt pan in your collection, it's time to grab one because you are going to want to make this gluten free chocolate cake over and over again.
Why You'll Love This Gluten Free Chocolate Bundt Cake...
- This bundt cake is bursting with incredible flavor! There's so much rich and delicious chocolate goodness going on here.
- The texture is next level. The sour cream gives this cake really nice moisture and softness.
- The chocolate ganache is super easy! It's the perfect finishing touch. Not only is it delicious because, well, more chocolate... it also makes this bundt cake look really pretty!
Ingredients and Substitutions...
- My favorite gluten free flour blend is Bob's Red Mill 1 to 1. This flour just seems to give me the most consistent results, and I love that it doesn't have a gritty texture! You should be able to use any GF blend, as long as it contains xanthan gum.
- The sour cream really adds a ton of moisture and richness here, and it even acts as an egg substitute. I really wouldn't recommend swapping it with anything else.
- Make sure you're using natural unsweetened cocoa powder, not Dutch-process.
- The espresso powder is technically optional. I love adding espresso/coffee to chocolate desserts because it really intensifies that flavor, but you can leave it out if you'd like.
- I like to use semisweet chocolate chips for the chocolate ganache, but you can use any type of chocolate you like.
Combine the dry ingredients. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt together. Set it aside for now.
Cream the butter and sugar. Use an electric mixer to cream the butter with both sugars until smooth.
Add the vanilla and hot water. The water doesn't need to be boiling, but it should be hot. Mix to combine.
Add the dry ingredients. Mix on low speed until you have a nice, smooth cake batter.
Add the sour cream. Continue beating until it's fully combined.
Bake. Transfer the batter to the bundt pan (make sure it's thoroughly greased!). Use a rubber spatula to make sure the batter is spread evenly in the pan. Bake for 45-48 minutes.
Cool and invert. Cool the cake in the pan for at least 15 minutes before inverting and moving to a wire cooling rack.
Make the ganache. Warm up the heavy cream in a saucepan. Pour over the chocolate chips and let it sit, without stirring, for 5 minutes. Stir until smooth and drizzle over the cooled cake.
- Regular readers know, I always recommend using a scale to weigh the flour. This is the best way to ensure accuracy, and too much flour will weigh down your cake. We'll need 259 grams for this recipe.
- The bake time is 45-48 minutes, but because all ovens are different, check on the cake at around the 45-minute mark to avoid over-baking. You'll know it's done when a toothpick inserted into the center comes out clean.
- You'll want to cool the cake completely before drizzling on the ganache. You can either pour it on or use a spatula to spread it on top. You can serve right away, although I like to let the ganache set a bit before serving.
Frequently Asked Questions...
Unfortunately, I don't think there's any way to make this cake dairy free because the sour cream plays a big role here and we're adding quite a bit of it.
Yes! Wrap the cake tightly in plastic wrap and freeze for up to 3 months. I recommend freezing without the ganache and making some right before serving, but individual slices can be frozen with ganache.
To be honest, I never flour my bundt pan and I don't have any issues.
It's important to let your cake cool before flipping, otherwise it will fall apart on you. I typically leave the cake in the bundt pan for 15-20 minutes after baking.
It's very important that you grease the bundt pan thoroughly before using it. I like to use a spray, and then I grab a paper towel and spread it around to ensure that it's getting into every nook and cranny.
How To Store...
You can store your gluten free chocolate bundt cake in an airtight container at room temperature for a few days. Beyond that, I would recommend refrigerating.
Did you try my gluten free chocolate bundt cake with sour cream? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
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Gluten Free Chocolate Bundt Cake With Sour Cream
- 1 ¾ cups (259g) gluten free flour blend
- ½ cup (42g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon instant espresso powder
- ½ teaspoon fine sea salt
- 1 cup (226g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- ½ cup (120ml) hot water
- 2 teaspoons vanilla extract
- 1 cup (227g) sour cream room temperature
For the chocolate ganache:
- 1 cup (170g) semisweet chocolate chips
- ¾ cup (180ml) heavy whipping cream
- Preheat the oven to 350°F. Spray a bundt pan thoroughly and set aside.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the hot water and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined. Add the sour cream and beat to incorporate.
- Transfer the batter to the prepared bundt pan. Bake for 45-48 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for at least 15 minutes before inverting and transferring to a cooling rack to cool completely.
For the chocolate ganache:
- Place the chocolate chips in a small bowl and set aside.
- In a small saucepan, bring the heavy cream to a simmer over medium-low heat. Pour the cream over the chocolate chips and let the mixture sit for 5 minutes without stirring.
- Stir well until the mixture is completely smooth. Drizzle onto the cooled cake.