Chocolate Orange Bundt Cake (Gluten-Free)
This gluten-free chocolate orange bundt cake brings together rich chocolate and fresh orange for an amazing combination of flavors. Topped with a silky chocolate ganache, it’s a simple yet flavorful cake that deserves a place in your baking rotation.
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Easy gluten-free cake recipe
If you enjoy the combination of chocolate and citrus, this bundt cake is one to add to your baking list. It has a soft, moist crumb, a deep cocoa flavor, and just enough fresh orange to brighten the chocolate without overpowering it.
The chocolate ganache adds a silky finish and makes this cake lovely for sharing, whether you’re serving it after dinner or alongside an afternoon coffee. If you enjoy baking bundt cakes, you might also like this Gluten-Free Tangerine Bundt Cake, another fruit-forward cake with a fresh citrus flavor.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe are:
- Flour: Gluten-free all-purpose flour blend.
- Cocoa powder: Unsweetened cocoa powder gives the cake its rich chocolate flavor.
- Egg: Room-temperature egg is better.
- Oil: Natural oil, like sunflower oil.
- Orange: Fresh orange juice and zest bring a natural citrus flavor that complements the cocoa.
- Chocolate: Dark or semi-sweet chocolate works well for the ganache. Choose one you enjoy eating on its own.
How to make gluten-free chocolate orange bundt cake
Preheat the oven to 350°F (180°C). Lightly grease a bundt cake pan, making sure to cover all the details and edges so the cake releases easily.
Whisk together the gluten-free flour, baking powder, baking soda, cocoa powder, and salt in a medium bowl. Set aside.
In a large bowl, beat the sugar, egg, oil, orange zest, and fresh orange juice until combined.
Add the dry ingredients to the egg mixture and mix without beating until everything is well incorporated. Pour the batter into the prepared bundt pan.
Bake for 40 minutes. Since oven temperatures can vary, check the cake by inserting a toothpick into the center. It should come out clean, without streaks of wet batter.
Let it cool in the pan for 15 minutes before inverting it onto a wire rack. Allow it to cool completely before adding the ganache.
Once the cake is completely cool, drizzle the chocolate ganache over the top.
For the chocolate ganache:
Heat the cream in a small saucepan or microwave until boiling. Pour it over the chopped chocolate, add the butter, and mix. Let it stand at room temperature to cool slightly, then beat with a hand whisk for 3 minutes until smooth.
Store the unglazed cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you’ve added the chocolate ganache, keep the cake covered in the refrigerator for up to 5 days. You can also freeze it in an airtight container or freezer bag.
Good to know: baking tips
- Grease the bundt pan thoroughly: Use butter or baking spray, making sure to reach every groove and detail. This helps the cake release without breaking.
- Don’t overmix the batter: Mix just until the ingredients are incorporated to avoid a heavy texture.
- Let the cake cool before unmolding: Allow it to rest in the pan for 15 minutes before turning it out onto a wire rack.
- Wait until completely cool before adding the ganache: Otherwise, the ganache may become too thin and slide off the cake.
You might wonder: FAQ
Can I make this chocolate orange bundt cake without a bundt pan? Yes! You can use two 9-inch round cake pans instead. Keep in mind that the baking time may vary depending on the pans you use, so check for doneness with a toothpick.
Can I use bottled orange juice? Fresh orange juice is recommended. You’ll also need fresh orange zest, which adds a more pronounced citrus aroma and flavor to the cake.
Can I make this cake dairy-free? Yes, don’t glaze the cake with the chocolate ganache.
How do I keep a bundt cake from sticking to the pan? Grease the bundt pan thoroughly, making sure to reach all the grooves and details. Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack.
For more gluten-free easy cake recipes
- Banana Bundt Cake (with brown sugar glaze)
- Flourless Chocolate Olive Oil Cake
- Double Chocolate Muffins (Vegan + GF)
- Chocolate Buckwheat Cake
- Chocolate Beet Loaf Cake
Easy Chocolate Bundt Cake (Gluten-Free)
Ingredients
- 1 cup granulated sugar
- 1 egg, room temperature
- ½ cup oil
- ½ cup orange juice, fresh
- ½ orange zest
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup cocoa powder (30g)
- Pinch of salt
For the chocolate ganache
- ½ cup cream
- 4 ounces chopped chocolate
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a bundt cake pan, making sure to cover all the details and edges so the cake releases easily.
- Whisk together the gluten-free flour, baking powder, baking soda, cocoa powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the sugar, egg, oil, orange zest, and fresh orange juice until combined.
- Add the dry ingredients to the egg mixture and mix without beating until everything is well incorporated. Pour the batter into the prepared bundt pan.
- Bake for 40 minutes. Since oven temperatures can vary, check the cake by inserting a toothpick into the center. It should come out clean, without streaks of wet batter.
- Let it cool in the pan for 15 minutes before inverting it onto a wire rack. Allow it to cool completely before adding the ganache.
- Once the cake is completely cool, drizzle the chocolate ganache over the top.
For the chocolate ganache:
- Heat the cream in a small saucepan or microwave until boiling. Pour it over the chopped chocolate, add the butter, and mix. Let it stand at room temperature to cool slightly, then beat with a hand whisk for 3 minutes until smooth.
Notes
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