If you’re looking for a rich, chocolatey dessert that’s both gluten-free and free from refined sugar, this Chocolate Gluten-Free Bundt Cake is the perfect choice! Made with simple, wholesome ingredients like oatmeal and cocoa powder, this cake has a deep, intense chocolate flavor while staying naturally sweetened. It’s finished with a velvety chocolate ganache, making it as indulgent as any classic chocolate cake, without the need for processed sugars or refined flours.
I’ve always loved Bundt cakes for their nostalgic feel and effortless charm. This Chocolate Gluten-Free Bundt Cake is my latest take on that classic dessert, but with a healthier twist! I use oatmeal and cocoa powder, giving it a rich, satisfying texture while keeping things light and wholesome. I’ve swapped out refined sugar for honey or maple syrup, making it an indulgent treat without being overly sweet.
This cake is proof that you don’t need refined sugar or gluten to create an amazing dessert. Whether you’re making it for a special occasion, a family gathering, or just because you’re craving something sweet, this chocolate bundt cake delivers both on flavor and nutrition. Serve it as is, or pair it with a dollop of Greek yogurt, fresh berries, or even a drizzle of extra ganache for an extra-special treat.
How to make chocolate gluten-free bundt cake
Begin by preheating the oven to 350°F (180°C) and preparing a 9 or 10-inch (23-25 cm) Bundt pan by buttering it and dusting it with oat flour to prevent sticking.
Next, in a medium bowl, whisk together oat flour, cocoa powder, salt, and baking powder. Set this dry mixture aside.
In a separate large bowl, mix honey, butter, and vegetable oil until creamy. Incorporate the eggs one at a time. Stir in the vanilla extract to enhance the flavor.
With the mixer on low, gradually add the dry oat flour mixture, alternating with the buttermilk, until all the ingredients are well incorporated into a smooth batter.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, cover it loosely with aluminum foil and continue baking.
Once baked, allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving platter.
Now, prepare the chocolate ganache by placing chopped chocolate and cream in a heatproof bowl over a pan of simmering water. Stir gently over low heat to melt the chocolate and the ganache is smooth and glossy.
Pour the warm ganache over the chocolate Bundt cake, allowing it to drizzle down the sides. Let it set slightly before serving. Enjoy this indulgent cake warm or cold!
Other gluten-free desserts you may like to try
This Gluten-Free Blueberry Lemon Bundt Cake is a delightful dessert, offering a healthier take on a classic favorite. Naturally sweetened with honey, it delivers a warm, natural sweetness that pairs beautifully with the bursts of juicy blueberries in every bite.
This Healthy Chocolate Banana Bread is a guilt-free treat, featuring a moist, tender crumb and rich chocolatey flavor that’s sure to become a household favorite.
Try these Healthy Oatmeal Brownies ,rich, chocolatey, and packed with wholesome oats for a nutritious twist on a classic treat.
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Chocolate Gluten-Free Bundt Cake – No Refined Sugar
Ingredients
- 1/2 cup (110g) butter , at room temperature
- 1/2 cup (110g) vegetable oil
- 1/3 cup + 2 tbsp (150g) honey/maple syrup
- 4 eggs
- 1 tsp (5g) vanilla extract
- 2 cups (200g) oats , processed into fine flour
- 3/4 cup (90g) dark cocoa powder
- 2 ½ tsp (10g) baking powder
- 1 tsp (5g) salt
- 1 cup (240g) buttermilk
Chocolate Ganache, optional
- 3.5 oz (100g) refined sugar-free chocolate
- 3.5 oz (100g) whipping cream
Instructions
- Preheat the oven to 350F (180C). Butter and dust with oat flour a 9 or 10-inch (23-25cm) Bundt pan.
- In a medium bowl, whisk oat flour, cocoa powder, salt and baking powder. Set aside.
- In another bowl add honey, butter and vegetable oil.
- Mix until creamy.
- Incorporate eggs one at a time. Add vanilla extract and mix to combine.
- With the mixer on low, gradually incorporate the oat flour mixture.
- Alternate with the buttermilk.
- Mix until all is well incorporated.
- Pour the batter into the prepared pan.
- Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
- Allow to cool slightly in the pan onto a rack for about 10 minutes.
- Invert onto a serving platter.
Prepare the chocolate ganache.
- Place chocolate and cream in a heatproof bowl, and place over a pan with simmering water. Melt over low heat.
- Pour ganache over the chocolate Bundt cake. Let it set slightly before serving.
- Serve warm or cold. Enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hello, this is great, I find so few desserts sweetened exclusively with maple syrup. Would it be possible to replace the oat flour with regular flour? In what ratio? Thanks and best regards!
Yes, you can replace the oat flour with regular flour. I would use around 230-250g flour in this case. Hope you will try it out 🙂