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Gluten-Free Chocolate Cake Recipe

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This Gluten-Free Chocolate Cake is made with olive oil and will likely become your go-to gluten-free chocolate bundt cake recipe. With a delicate texture, and the rich, deep chocolate flavor, everyone will adore it — gluten-free or not.One slice of Chocolate Olive Oil Bundt Cake on a pretty white and pink plate with a silver fork, and the rest of the cake in the background.

If you ever need to make a cake for someone who’s gluten-free (or not!), this chocolate bundt cake is the one to make.

I promise, you’ll be happy you did because everyone will be singing your praises.

Here’s the deal: I have a rule that a recipe I create can only appear on Cooking On The Weekends if I love it. I’m never okay with “just okay.”

This Cake is Tried and True

I worked on perfecting this recipe for weeks before I loved it.

I really love baking with olive oil and wanted it to be super chocolatey and gluten-free. One of my sons is gluten-free, so that was a must. 🙂 

I made several versions — some were way too dry, some slightly too dry, and towards the end of the testing, one was just right. This one!

And when I say just right, I mean amazing!

Chocolate Olive Oil Bundt Cake with chocolate glaze dirzzline down teh sides, on a white platter.

What’s in this this recipe?

  • extra virgin olive oil
  • cocoa powder
  • Cup4Cup Gluten-Free All-Purpose Flour
  • baking soda, baking powder, salt
  • eggs
  • sugar
  • vanilla
  • sour cream
  • brewed coffee
  • dark baking chocolate
  • cream
  • instant espresso

Can you imagine all of that deliciousness in one cake!?

What makes this gluten-free chocolate cake so moist?

A combination of the following make this bundt cake extra moist.

  • extra egg yolks
  • sour cream instead of milk
  • low oven temperature
  • short baking time

Pile of roughly choppped chocolate.

Can you make it ahead?

Yes, you can make this delicious cake ahead of time.

  • Room temperature. In a tightly sealed container, the cake can be kept at room temperature for about two days.
  • Refrigerator. In a tightly sealed container, the cake can be stored in the refrigerator for up to a week.
  • Freezer. Wrapped tightly, you can store it for about a month in the freezer. Defrost it overnight in the refrigerator the day before you want to serve it.

Top view of half of a Chocolate Olive Oil Bundt Cake on a white platter.

*If you want to make it more than a day ahead of time, wait until the day you want to serve it to add the glaze.

I hope you’ll try this Gluten-Free Chocolate Bundt Cake — and that you’ll love it as my gluten-free son and I do!

If this gluten-free chocolate cake sounds delicious to you, you might also want to check out Gluten-Free Chocolate Zucchini Cake.

Here are 16 more cakes made with olive oil.

Enjoy!

5 from 7 votes
Gluten-Free Chocolate Olive Oil Bundt Cake Recipe
Print
Gluten-Free Chocolate Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This cake has a delicious, delicate texture a rich, deep chocolate flavor that everyone will love.

Course: Dessert
Cuisine: American
Keyword: gluten-free cakes, baked goods with olive oil, chocolate recipes
Servings: 12 to 14
Calories: 496 kcal
Author: Valentina K. Wein
Ingredients
For the cake
For the Glaze
  • 8 ounces (about 1 cup plus 3 tablespoons) dark chocolate, finely chopped
  • 1 cup heavy cream
  • ½ teaspoon vanilla
  • 1 tablespoon instant espresso
Instructions
For the cake

  1. Preheat the oven and prepare the bundt pan. Preheat the oven to 325°F and adjust a rack to the center. Add 1 tablespoon of the oil to a 10 inch bundt pan and move it around so it's completely coated. (Using a pastry brush or your hands will help.) Then sprinkle 1 tablespoon of the cocoa powder in the pan and use your hands or the brush to incorporate it into the oil -- it will look like chocolate sauce. Set aside.

  2. Combine the dry ingredients. In a large mixing bowl, combine the flour, baking soda, baking powder and remaining ⅓ cup of the cocoa powder. Stir until everything is evenly incorporated and set aside.

  3. Combine the wet ingredients. In a medium-sized mixing bowl, whisk the eggs, egg yolks, sugar, salt and vanilla together. Once it's blended whisk in the sour cream until it's smooth. Then gradually pour in the olive oil, whisking constantly (almost like you're making a vinaigrette).

  4. Mix the wet ingredients into the dry ingredients. Make a well in the center of the bowl with the dry ingredients and pour the combined wet ingredients into the well. (Use a rubber spatula to get every last bit.) Mix until it's completely blended together.

  5. Add the coffee and chopped chocolate and fill the pan. Gently stir in the hot coffee or espresso, and once it's well incorporated, add the finely chopped chocolate and mix. Pour the batter into the prepared bundt pan. (Move the pan around first to be sure it's well coated with the chocolate oil, as it will likely be sitting at the bottom.)

  6. Bake. Place the pan on a baking sheet (for easier transportation), and put it in the preheated 325°F oven. Bake only until it no longer jiggles, about 30 minutes. If you stick a sharp knife or wooden skewer into it, it should come almost, but not quite clean.

  7. Let the cake cool in the pan for at least 10 minutes, and then invert it onto a cake platter or large plate. (Use pot holders to do this!) Continue to let it cool to room temperature.

  8. Make the glaze. Add the finely chopped chocolate to a small mixing bowl. In a small saucepan, scald the cream with the vanilla and espresso powder. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling. Pour the cream over the chocolate. Do not stir it yet – wait about 4 minutes and then, gently stir to combine.  It will take a few minutes of mixing before you’ll see it come together.

  9. Add the glaze and serve. Drizzle the glaze over the cake and serve.

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Comments

    • valentina says

      Hi Debbie, If you’d like to omit the coffee . . . in the cake batter, use hot water instead & in the glaze, you don’t need to replace it with anything. (FYI, in the batter, the purpose of the coffee is to enhance the flavor of the chocolate — the coffee flavor is very subtle, if not undetectable.) Enjoy! 🙂

      Reply

  5. Karen says

    Hi there, if I want to use regular AP flour instead of gluten-free flour, do I use the same amount (1 1/4 cup)? Thanks!

    Reply

  6. Jacqui says

    Hi there! Could I replace the Gluten free flour with rice flour? If so, would I use the same amount?
    Thanks so much!!

    Reply

    • valentina says

      Hi Jacqui, I haven’t switched it before — flavor wise, it should still be good, but you should add 1 teaspoon of xanthan gum. Hope you enjoy!

      Reply

  7. Alicia says

    Ciao Valentina:
    I am so glad I found your blog tonight while searching for a gluten-free dessert recipe that will be safe and satisfying for my Easter dinner guests with celiac disease. Just received a gift of very fresh olive oil from a friend’s property in Europe which I hope to use. You are a terrific writer and approach cooking like a chemist.

    Reply

    • valentina says

      Thank you, Alicia. I hope you and your guests enjoy the cake. And how lucky you are to have received a beautiful bottle of fresh European olive oil! 🙂

      Reply

  9. Vennette says

    Hi 🙂 I have already made the cake a couple of times but not the glaze yet. The cake is unbelievable . . . . and you absolutely can’t tell it’s GF. I am not a big cake person unless it tastes as perfect as this one does…this cake is totally worth the work!!! Great job on your creativity, I am so happy to have found your recipe. Can I glaze the cake the night before or should I wait until just before serving?

    Reply

    • valentina says

      Hi there. Thank you so very much for you kind words. I so appreciate you taking the time to let me know you love this cake, and my site! You made my day. 🙂 As for the glaze — I usually do glaze it close to serving time. I think it’ll be okay if you do it the night before — but, it will solidify a bit (at room temp & totally in the fridge) — so it’ll be less saucy. Enjoy it any which way. 🙂

      Reply

  11. Natalie says

    Oh my this cake looks so delicious! I love the texture – seems absolutely moist and delicate. Chocolate and olive oil is such a great combination ♥

    Reply

  13. Lee says

    This looks really good. I was looking for GF recipes to cook for a friend. She is also dairy free so I am wondering if I should substitute coconut cream for the heavy cream and a non dairy sour cream for the cake. Any recommendations?

    Reply

    • valentina says

      Hi Lee, I can’t say for sure about this because I haven’t tested it this way. I have never tried a non dairy sour cream, but I would say if it’s the same, or at least similar, consistency with same amount of moisture, there a good chance it should work. And the same for the coconut cream — which should be warmed up in the same was as you would warm the cream — just hot enough to melt and mix with the chocolate. It might be thicker or thinner, depending on its consistency. I hope this might help. If you try it, I would love for you post the results here in case others are interested in trying it dairy-free also. Good luck and enjoy! ~Valentina

      Reply

  14. David @ Spiced says

    I love that you used olive oil to make this cake – it looks absolutely fantastic! And the bit of espresso powder in the glaze? Oh man, that’s my kind of dessert right there!!

    Reply

  17. 2pots2cook says

    Thank you for all the beauties you shown all year long. I hope to see many more and I wish you and your family a Merry Christmas !

    Reply

    • valentina says

      Thank you so much, Davorka. I wish you and your family a Merry Christmas. Sending love and hugs. ❤️ ~Valentina

      Reply

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