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. If you want a decadent, rich chocolate cake, this is the recipe you want to make!

A top view of the gluten free chocolate pound cake with chocolate ganache.

You are going to love this new chocolate cake recipe! When my reader, Magee, asked me to convert her grandmother’s Georgian Chocolate Pound Cake recipe to gluten free, I jumped at the challenge. Magee shared that this cake recipe is at least 75 years old, and there is a lot of family history around this special cake.

I tried to stick to the original recipe as much as possible when converting it to gluten free. I slightly reduced the sugar amount 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!

Why this gluten free chocolate pound cake is the best:

  1. Guests and family will think this cake came from a bakery. It is that good!
  2. This is a rich, decadent, gluten-free chocolate bundt cake that is full of chocolate!
  3. 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.)
  4. This cake freezes beautifully, so you can get a chocolate fix at any time!

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.

Allergen Information:

This homemade chocolate pound cake recipe is gluten-free, nut-free, soy-free, and oat-free. I haven’t tested the recipe with plant-based butter. If you have made this dairy-free, please add a comment!

Photos of the chocolate pound cake ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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. NOTE: I made this cake another time with Cup4Cup, and it didn’t go well. For some reason, Cup4Cup blend makes this cake turn out a lot denser than the King Arthur.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Cocoa Powder – Most cocoa products are gluten-free. I like to use Anthony’s Cocoa Powder 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. Anthony’s also makes a culinary grade cocoa powder. It has an even richer chocolate flavor. I have used both in this recipe.
  • Milk – The original recipe calls for whole milk. I used almond milk to make my cake. Other non-dairy milk should also work.
  • 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.

Step-By-Step Photos and Directions:

Photos of steps 1 and 2 in bowls.

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.

To measure your gluten free flour, I recommend using either the spoon method or leveling method.

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

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

Photos of steps 3 and 4 in bowls.

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

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

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Photos of steps 5 and 6 in the bundt pan.

Step 5: Spray or grease your bundt cake pan with gluten free baking spray. This is important so the cake comes out of the 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.

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

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

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.

The melting chocolate wafers in heavy cream.

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

A slice of chocolate bundt cake on a plate.

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

Top it with an optional sour cream frosting:

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

Frequently Asked Questions:

What is the difference between a bundt cake and a regular cake?

The main difference between bundt and regular cakes is the pan you use to bake the cake batter. You can bake any cake batter in a bundt cake pan. It is fancier than a cake pan.

How long do you wait before taking a bundt cake out of the pan?

It is best to wait at least 10 minutes before removing your bundt cake from the pan. This allows the cake to firm up a bit so it won’t fall apart when it is too hot.

What flavors can you add to a chocolate cake?

I typically add flavors when I make a layered cake. One of my favorites is to use raspberry seedless jam like in this Gluten Free Chocolate Raspberry Cake.

You can add flavor like peppermint or orange by adding a teaspoon of flavored extract to the cake batter.

How long will this chocolate pound cake keep fresh?

This cake will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer. For best results, freeze this cake sliced and not whole. It will also be easier to store if frozen in slices. Be sure the cake is fully cooled before freezing!

How do you store gluten free pound cake?

Store the cake in the refrigerator. I like to keep it in an airtight cake storage container so it doesn’t dry out. You can also freeze this cake. I freeze it in slices in a freezer-safe zipper bag. Thaw the cake slices on the counter or heat them for 35 seconds in your microwave oven.

A close up of a slice of the chocolate cake on a plate.

More Gluten Free Cake Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A top view of the gluten free chocolate pound cake with chocolate ganache.

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 6 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 10 slices
Calories 152 kcal

Equipment

  • Mixing bowls
  • Whisk

Ingredients
  

  • 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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Recipe Rating




12 Comments

  1. 5 stars
    Sandi, you did an absolutely amazing job in converting this cake! My grandmother would love it. I made it and it actually does taste like the original ! I used whipped ganache thus time but had to freeze part of the cake – couldn’t leave it alone❣

  2. 5 stars
    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.

    1. Hi Becky, I am not sugar-free so I have not tested any sugar substitutes in this recipe. I do have readers who have success with monkfruit sweetener, but I haven’t tried it myself.