Chocolate Chocolate Chip Bundt Cake

Chocolate Chocolate Chip Bundt Cake at The Gluten-FreeHomemaker

The other evening I had a craving for a chocolate bundt cake. I didn’t have a recipe for one, so I came up with my own.  I used my sorghum flour Bundt cake recipe which always turns out terrific and made a few changes.

I couldn’t have imagined anything better than the cake that resulted.  Doesn’t it look delicious?

Chocolate Chocolate Chip Bundt Cake Piece


Chocolate Chocolate Chip Bundt Cake
Recipe type: Dessert
For the Cake
  • ½ cup sorghum flour
  • ¼ cup rice flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • ½ cup cocoa powder
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1¼ cups sugar
  • ⅓ cup cooking oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour milk (1 Tablespoon vinegar + enough milk to make 1 cup)
  • 1 cup chocolate chips
For the Glaze
  • ½ cuppowdered sugar
  • 1½ Tablespoons cocoa powder
  • 1 Tablespoons melted butter
  • 2 – 3 Tablespoons milk (add slowly until it is thin enough to drizzle)
  1. Combine the dry ingredients in a small bowl.
  2. Beat the oil, eggs, and vanilla.
  3. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients.
  4. Stir in the chocolate chips.
  5. Pour the batter into a greased bundt pan.
  6. Bake at 325° for 50 minutes.
  7. Cool in the pan for 5 minutes and transfer to a wire rack.
  8. Combine the glaze ingredients using just enough milk to reach the correct consistency. Drizzle over the cake.

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  1. lifeglutenfree says

    mmm….. chocolate… This looks so good. It looks moist and “chocolatey” :) I just had to take a peek when I saw your post on twitter. I can’t have chocolate right now, but I wish I could :)

  2. thewholegang says

    Wow, this looks amazing. Have you ever tried it with agave instead of sugar and if so what were the results?

  3. Linda says

    I have never used agave but have seen it used in a lot of recipes lately. I might try it out soon.

  4. Crystal says

    Mmmm this looks delicious! I’m going to try this recipe tonight but I’m going to make it dairy free. Thank you for the inspiration!

  5. Anonymous says

    Oh my chocolate goodness! I made this last week and it was sooo good! I think the chocolate glaze put me into chocolate overload – and that is not a bad thing!
    Great recipes! I am so glad I found your blog! Your chocolate oatmeal bars will be my next project! ;O)

  6. Sara says

    Thanks for posting this- it came up when googled "gluten free bundt cake." I made some alterations to make it dairy free and substituted agave nector for the sugar and it still turned out amazing. Thanks!!

  7. Maria says

    Thank you SO much for posting this recipe. A friend of mine with Celiac disease came in for Christmas and I wanted to make a desert that he could have too – I made it just as a party was starting and didn't try it until the next day – it's AMAZING! It's one of the best chocolate cakes I've ever had, and I eat regular flour, and I bake all the time. Moist and chocolatey and delicious. Thanks again for the recipe!

  8. Anonymous says

    I love your website. I have been gluten free for 1 1/2 years and I'm still trying to figure out the "baking" aspect. I just made your chocolate bundt cake last night and we loved it. I used quinoa flour and it turned out great. Thanks for all of your recipes and showing me how to make things that taste good again.

    • says

      I just added a “share” button that shows up at the end of the post just before my signature. If you hover over that, there is an option to print in the column on the right. Let me know if that works.

  9. Jennifer says

    Just made this! WONDERFUL!
    Thank you!
    Only change; I used just 2/3 cup sugar in the cake but made the icing/glaze as called for. It was perfect!

    • says

      I’m glad you enjoyed it! Thanks for letting me know and for letting us know that less sugar works too. Less sugar is always good. :)

  10. Sylvia says

    This is delicious. I’ve made it twice now and think it’s great! The only sub I made was corn starch for tapioca.

  11. says

    I was wondering if you have ever tired adding sour cream to your cake. I have a wheat flour recipe that my family loves because it is so very moist with the sour cream and pudding mix I put in it. I was hoping to find a gluten free recipe that would replace this favorite. Do you think it would work with your recipe or would the gluten free aspect make it too heavy?

    I was also wondering if you have ever tried making a pumpkin cake with chocolate chips in a bundt pan? This is another wheat favorite for my family but being very new to gluten free baking I am not sure how to do it and if it would work. Any pointers or suggestions as I blaze my gluten free baking trail?

    • says

      Suzanne, I suggest that you try converting the recipe you have. Add a teaspoon of xanthan gum and use a combination of flours similar to what I use in this recipe which is 1 part rice flour, 2 parts sorghum flour, 3 parts potato starch, and 2 parts tapioca starch. If you have gluten free flour mix on hand, you could also try using that.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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