Easy Gluten Free Chocolate Pound Cake

If you are looking for a rich, decadent bundt cake to make, look no further than this incredible gluten free chocolate pound cake recipe. This cake is a winner plain or topped with the dark chocolate ganache.

I tried to stick to the original recipe as much as possible when converting it to gluten free. I reduced the sugar amount a little bit and opted for a chocolate ganache topping. I will include her grandmother's delicious sour cream frosting recipe below.

If you love cake as much as we do, check out all of my delicious gluten free cake recipes on the blog!

Made this last night and it came out beautifully. Lovely moist cake - awesome chocolate taste and not overly sweet. Thanks so much for such a fab recipe. Heartedly recommend.

Bridgette S.

Why This Recipe Is So Good:

1. This is a rich, decadent gluten free chocolate bundt cake and it is full of chocolate!
2. You can bake this easy gluten free chocolate pound cake recipe in a bundt cake pan, cupcakes, or loaf-style cake pan. (Note this recipe will make two loaf cakes or one large bundt cake.)
3. This cake freezes beautifully so you can get a chocolate fix any time!

Ingredient Notes:

• Gluten Free Flour Blend - I have tested this recipe with King Arthur Measure for Measure GF Flour Blend. That doesn't mean others will not work, I just have not tested other flours yet.
• Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
• Milk - The original recipe calls for whole milk. I used almond milk to make my cake. Other non-dairy milk should also work.
• Cocoa Powder - Most brands of cocoa are gluten free. I like to use Scharffen Berger, Anthony's, or Ghirardelli most because of their rich chocolate flavor. If your cocoa powder is lumpy, sift it before using it. Anthony's has the best price by far.
• Butter - Use unsalted butter.
• Vanilla Extract - I prefer using pure vanilla extract and not imitation vanilla.
• Chocolate - For the ganache, I used Ghirardelli chocolate melting wafers but any chocolate will do.
• Heavy Cream - Use heavy cream and not half and a half for the ganache sauce.

How To Make A Chocolate Pound Cake:

Step 1: Add the gluten free flour blend, cocoa powder, sugar, baking powder, and sea salt to a large mixing bowl. Use a whisk to blend the dry ingredients together.

Step 2: In a smaller mixing bowl, add the eggs, vanilla extract, butter, and almond milk. Whisk to blend them together.

Step 3: Pour the wet ingredients into the dry ingredients and mix them together with a spoon until they are just barely mixed. I do not recommend using a standing mixer or electric hand mixer because if you overmix your cake, it will turn out dense.

Step 4: Let the batter sit for 10 minutes. This is optional but it gives you a softer texture when using gluten free flour. You will note this gluten free chocolate cake batter is really fluffy!

HINT: Every gluten free flour blend behaves a little differently depending on the starch content. You may need to add more milk to the cake batter if your batter is thicker in texture and consistency than what is pictured above.

Step 5: Spray or grease your bundt cake pan. This is important so the cake comes out of the cake mold easily without sticking. Some bundt cake pans are pretty intricate and cake batter can get into the nooks and crannies, getting stuck after baking.

I used a spray coconut oil. Be sure the oil you use doesn't have a strong flavor.

Step 6: Bake the bundt cake for 45-50 minutes. Baking time will vary depending on the size of the bundt pan you use to bake your gluten free cake in. You can also use a loaf pan or cake pan.

To test to see if your cake is done baking, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs on the toothpick, the cake needs to bake longer.

Step 7: Remove the bundt cake from the oven. Allow it to cool for 10 minutes in the bundt pan, then gently tip the cake mold over so the cake goes onto a wire rack for cooling. Allow the cake to cool completely before pouring on the chocolate ganache or frosting.

Step 8: To make the chocolate ganache, add the heavy cream and melting wafers to a microwave-safe dish. Heat for 35 seconds and stir the mixture. Microwave another 10-15 seconds if needed. Pour it over the cake while it is warm.

This gluten free chocolate bundt cake is absolutely amazing. It is so moist and full of rich chocolate flavor! This is a fancy cake that is perfect for entertaining or a quiet dessert at home!

Sour Cream Frosting:

Magee's grandmother made a thick and creamy sour cream frosting for this cake. Here is her recipe:  1 cup sour cream, 1 teaspoon vanilla extract, 1 cup of chocolate chips, melted and cooled.  Whip together until fluffy.

Tips and Recipe FAQ:

Check out this easy Chocolate Pound Cake Web Story too!

📖 Recipe

Easy Gluten Free Chocolate Pound Cake

Sandi Gaertner

A decadent rich gluten free chocolate pound cake that can be made as a bundt cake.

5 from 4 votes

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Prep Time 10 mins

Cook Time 45 mins

Rest Time 10 mins

Total Time 1 hr 5 mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 10 slices

Calories 152 kcal

Equipment

• ▢
  Mixing bowls
• ▢
  Whisk

Ingredients

  

1x2x3x

• ▢ 2 ¾ cups gluten free flour blend * see note
• ▢ 1 cup cocoa powder * see note
• ▢ 1 ⅔ cups sugar
• ▢ 1 tablespoon baking powder aluminum free!
• ▢ ¼ teaspoon sea salt
• ▢ 3 eggs size large
• ▢ 2 ¼ cups almond milk * see note
• ▢ 1 cup butter melted
• ▢ 1 teaspoon pure vanilla extract

Chocolate Ganache:

• ▢ 4 ounces chocolate melting wafers or chocolate chips
• ▢ ½ cup heavy cream

Instructions

 

• Preheat the oven to 350º F.
• Add the gluten free flour blend, cocoa powder, sugar, baking powder, and sea salt to a large mixing bowl. Use a whisk to blend the dry ingredients together.
• In a smaller mixing bowl, add the eggs, vanilla extract, butter, and almond milk. Whisk to blend them together.
• Pour the wet ingredients into the dry ingredients and mix them together with a spoon until they are just barely mixed. I do not recommend using a standing mixer or electric hand mixer because if you overmix your cake, it will turn out dense.
• Let the batter sit for 10 minutes. This is optional but it gives you a softer texture when using gluten free flour. You will note this gluten free chocolate cake batter is really fluffy!
• Spray or grease your bundt cake pan. This is important so the cake comes out of the cake mold easily without sticking. Some bundt cake pans are pretty intricate and cake batter can get into the nooks and crannies, getting stuck after baking.
• Bake the bundt cake for 45-50 minutes. Baking time will vary depending on the size of the bundt pan you use to bake your gluten free cake in. You can also use a loaf pan or cake pan.
• To test to see if your cake is done baking, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs on the toothpick, the cake needs to bake longer.
• Remove the bundt cake from the oven. Allow it to cool for 10 minutes in the bundt pan, then gently tip the cake mold over so the cake goes onto a wire rack for cooling. Allow the cake to cool completely before pouring on the chocolate ganache or frosting.
• To make the chocolate ganache, add the heavy cream and melting wafers to a microwave-safe dish. Heat for 35 seconds and stir the mixture. Microwave another 10-15 seconds if needed. Pour it over the cake while it is warm.

Notes

1. I have tested this recipe with King Arthur Measure for Measure GF. That doesn't mean others will not work, I just have not tested other flours.
2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
3. To make this recipe dairy-free, substitute the butter for vegan butter and use a dairy-free chocolate chip brand.
4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
5. Most cocoa powder brands are gluten free. I like Anthony's (Amazon), Ghirardelli, and Scharffen Berger brands.
6. This cake will keep for up to 4 days in an air-tight container or for up to 4 months in the freezer. I recommend freezing the cake in slices.

Sour Cream Frosting:

Magee's grandmother made a thick and creamy sour cream frosting for this cake. Here is her recipe:  1 cup sour cream, 1 teaspoon vanilla extract, 1 cup of chocolate chips, melted and cooled.  Whip together until fluffy. 

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 152kcalCarbohydrates: 29gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 78mgPotassium: 123mgFiber: 4gSugar: 5gVitamin A: 813IUVitamin C: 1mgCalcium: 142mgIron: 1mg

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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