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.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 Gluten-Free Chocolate 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!
What’s in this Gluten-Free Chocolate Cake?
- extra virgin olive oil
- cocoa powder
- Cup4Cup Gluten-Free All-Purpose Flour
- baking soda, baking powder, salt
- sour cream
- brewed coffee
- dark baking chocolate
- 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
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.
*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.
This cake has a delicious, delicate texture a rich, deep chocolate flavor that everyone will love.
- ½ cup plus 1 tablespoon extra virgin olive oil
- ⅓ cup plus 1 tablespoon cocoa powder, sifted
- 1¼ cup Cup4Cup Gluten-Free All-Purpose Flour
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 3 eggs
- 2 egg yolks
- 1 cup sugar
- ¾ teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- ¼ cup freshly brewed strong coffee or espresso
- 6 ounces (about 1 cup) dark chocolate, finely chopped
- 8 ounces (about 1 cup plus 3 tablespoons) dark chocolate, finely chopped
- 1 cup heavy cream
- ½ teaspoon vanilla
- 1 tablespoon instant espresso
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.
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.
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).
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.
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.)
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.
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.
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.
Add the glaze and serve. Drizzle the glaze over the cake and serve.
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