Gluten and Dairy Free Chocolate Fudge Bundt Cake with Dark Chocolate Ganache

Bundt cakes were never something that I regularly made until I came up with this tender, dense cake. This is seriously one of easiest, most delicious cakes you have ever tasted. The dark chocolate ganache brings all of the chocolate flavors together and is amazing even by itself. This cake is great for family get-togethers, holidays, and birthday parties.

While baking this cake, I reminisced my first time making a bundt cake. I made a chocolate bundt cake for the school bake sale with my mom and cousin. I would always marvel at the bundt cakes when my mom would take me to the bakery, so when she asked me if I wanted to help her make one I was so excited!

Although this recipe is astonishingly easy, here are a few tips to make your cake even better!

  • If the pan you are using is a dark color, start checking your cake around 45 minutes.
  • When you take the cake out of the oven, let it cool off for five minutes and then flip it over a cooling rack with the pan still over the cake. This way, if you have a cake pan that has a pattern on it, the cake will come out much better.
  • Refrigerate or freeze the cake before and after you drizzle the ganache on to help you have perfect drizzle application.
Gluten and Dairy Free Chocolate Fudge Bundt Cake with Dark Chocolate Ganache

  • Prep Time: 30 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour & 55 minutes

Ingredients 

For the Cake:

  • 1 cup freshly brewed coffee
  • ¾ cup unsweetened cocoa powder
  • 1 cup dairy free butter
  • 2 cups gluten free all-purpose flour
  • teaspoon xanthan gum
  • 2 cups granulated sugar
  • ¼ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup soy sour cream

For the Dark Chocolate Ganache:

  • 5 ounces dark chocolate chips
  • ¼ cup full-fat coconut milk

Procedure 

Make the cake:

  1. Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
  2. Heat the coffee, cocoa powder, and butter in a saucepan on low or in a microwave-safe bowl stirring until the butter is melted. Turn off the heat and whisk until smooth. Set mixture aside to cool for 10 minutes.
  3. While the chocolate mixture is cooling, whisk the flour, xanthan gum, sugar, baking soda, baking powder, and salt in a mixing bowl.
  4. Combine the cooled chocolate mixture and the dry ingredients and mix until combined.
  5. In a different mixing bowl, whisk the eggs, vanilla extract, and sour cream until thoroughly combined. Incorporate this mixture into the chocolate batter.
  6. Pour the batter into the pan. Bake the cake for 50-55 minutes, until a toothpick inserted comes out clean.
  7. After the cake comes out of the oven, let cool in the pan for 5 minutes. After 5 minutes, flip the pan over onto a cooling rack, and after 5 more minutes, remove the pan from the cake.

Make the ganache:

  1. Heat the chocolate chips and coconut milk over low heat. Stir until the chocolate chips melt, then remove from heat.
  2. Drizzle over the cake. Let set for at least 10 minutes before serving.