Gluten-Free Chocolate Orange Bundt Cake
This Gf easy chocolate bundt cake is rich, moist, and full of flavor. The combination of deep chocolate and fresh orange zest creates a cake that’s both indulgent and refreshing. Baked in a bundt pan and it’s finished with a silky chocolate ganache that makes it perfect for any special occasion or holiday table. This gluten-free bundt cake is a delicious dessert that’s simple to prepare and bake. The cake without the ganache is dairy-free.
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About this simple gluten-free chocolate cake
This easy gluten-free chocolate cake is amazing! It’s made with simple ingredients, and it’s easy to prepare and bake. For more gluten-free moist bundt cake recipes, you must try these amazing banana bundt cake with brown sugar glaze and Tangerine Bundt Cake.
The cake is super moist, full of a deep chocolate taste, and with a hint of orange flavor. The chocolate ganache adds richness and pairs very well. It’s perfect for any occasion or holiday table. The chocolate orange cake is a total crowd pleaser!
Can I make this cake dairy-free?
Yes, don’t glaze the cake with the chocolate ganache.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Cocoa powder: unsweetened cocoa powder.
- Egg: room temperature egg is better.
- Oil: sunflower oil.
- Orange: fresh orange zest and juice.
- Chocolate: dark or semi-sweet chocolate.
How to make GF Chocolate and Orange Bundt Cake
Preheat oven to 350°F (180°C). Lightly grease a bundt cake pan.
Whisk together gluten-free all-purpose flour, baking powder, baking soda, cocoa powder, and salt in a medium bowl. Set aside.
Beat the sugar, egg, oil, orange zest, and juice in a large bowl.
Pour the mixture into the prepared pan.
Bake for 40 minutes. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
Let cool in the pan for 15 minutes. Invert onto a wire rack and cool completely.
When the cake is completely cold, drizzle the chocolate ganache.
For the chocolate ganache:
Heat the cream in a small saucepan or microwave until boiling. Pour over the chopped chocolate, add the butter, and mix. Let cool/stand at room temperature, and then beat for 3 minutes with a hand whisk until smooth.
Storing
If the cake is not glazed, store it covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. If it’s glazed with the chocolate ganache, store it covered in the refrigerator for up to 5 days. You can also freeze it in an airtight container or freezer bag.
Variations
- Flour: Replace GF all-purpose flour with a mix of GF flour. Sub 1/2 cup of gluten-free flour with 1/2 cup of almond flour.
- Spice cake: add ground cinnamon, ginger, or cardamom for a strong flavor.
- Dairy-free: for a dairy-free option, don’t glaze the cake. The cake, as it is, is dairy-free.
- Toppings: replace the chocolate ganache frosting with a salted caramel sauce.
Can I bake this in a regular cake pan?
Yes, if you don’t have a bundt pan, you can use two 9-inch round pans or a similar size. Adjust baking time as needed.
For more GF 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
- 1/2 cup oil
- 1/2 cup orange juice fresh
- 1/2 orange zest
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon bakig soda
- 1/4 cup cocoa powder (30gr)
- Pinch of salt
For the chocolate ganache
- 1/2 cup cream
- 4 ounces chopped chocolate
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a bundt cake pan.
- Whisk together gluten-free all-purpose flour, baking powder, baking soda, cocoa powder, and salt in a medium bowl. Set aside.
- Beat the sugar, egg, oil, orange zest, and juice in a large bowl.
- Pour the dried ingredients into the egg mixture and mix without beating until well incorporated. Pour the mixture into the prepared pan.
- Bake for 40 minutes. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
- Let cool in the pan for 15 minutes. Invert onto a wire rack and cool completely.
- When the cake is completely cold, drizzle de chocolate ganache.
For the chocolate ganache:
- Heat the cream in a small saucepan or microwave until boiling. Pour over the chopped chocolate, add the butter, and mix. Let cool/stand at room temperature, and then beat for 3 minutes with a hand whisk until smooth.