Jump to Recipe

Gluten-Free Chocolate Bundt Cake



prep time:

35 mins

cook time:

2 hours 5 mins

Total time:

2 hours 40 mins




  • 2 teaspoons butter, softened for the pan

  • 1 ½ cups plus more for dusting pan GF teff flour

  • ½ cup sweet rice flour

  • ¼ cup tapioca flour/starch (or an additional tablespoon sweet rice flour)

  • 1 cup + 2 tablespoons dutch-processed cocoa powder

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 ½ teaspoons fine sea salt

  • 2 ¼ cups organic light brown sugar, packed

  • Vermont Creamery Crème Fraîche

    ¾ cup

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    8 ¼ tablespoons melted

  • 2 teaspoons vanilla extract

  • 1 ¼ cups hot water

  • 3 large eggs

  • For the Ganache

  • ¼ cup + 2 tablespoons heavy cream

  • 4 ounces bittersweet chocolate (70% cacao mass), finely chopped

  • Vermont Creamery Crème Fraîche

    ¼ cup

  • 1 tablespoon GF whiskey or bourbon (or brandy, dark rum or extra cream)

  • ⅛ teaspoon fine sea salt

  • ½ teaspoon vanilla extract

  • For the whipped cream

  • ½ cup + 2 tablespoons heavy cream

  • Vermont Creamery Crème Fraîche

    ½ cup

  • 2 teaspooons granulated sugar

  • ½ teaspoon vanilla paste or extract


  1. Position a rack in the center of the oven and preheat to 350º
  2. Use a pastry brush to very thoroughly butter the inside of a 9 or 10-inch (10 or 12-cup) bundt pan, being sure to get into all the little nooks and crannies. The butter should be at room temperature and the consistency of mayonnaise so that it clings to the pan, not melted which will run down the sides of non-stick pans and not do any good
  3. When the pan is thoroughly coated, dust the pan with a few tablespoons of teff flour, tapping it around the interior to cover every surface. Turn the pan over in the sink and gently tap the pan to remove any excess flour
  4. In a large mixing bowl, sift together the teff, sweet rice, and tapioca flours with the cocoa powder, baking powder, baking soda, and salt. Add the brown sugar, crème fraîche, melted butter, vanilla, and hot water to the batter. Add the eggs and quickly whisk the batter until smooth and no lumps remain
  5. Pour the batter into the prepared pan and bake until the top springs back to the touch and a toothpick comes out with moist crumbs, 45-55 minutes. Remove from the oven and let cool at least 10 minutes. Invert a wire rack over the bundt pan, grasp both with oven mitted hands, and flip the whole thing over. Remove the bundt pan and let the cake cool completely on the wire rack, about 1 hour
  6. In a small saucepan, bring the cream to a bare simmer over medium heat. Remove the pan from the heat and add the chocolate. Let sit until melted, about a minute, then gently whisk until smooth. Whisk in the crème fraîche, whiskey, vanilla and salt. The ganache should be thick but pourable; if it's too thin, let sit at room temperature to thicken up a bit. If it's too thick, warm over a low flame for a few seconds, stirring contantly
  7. Pour the ganache over the cake. Let set at room temperature until firm enough to slice, 20 minutes or so
  8. In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with a balloon whisk or electric beater), combine the cream, crème fraîche, sugar, and vanilla. Whip on high speed until soft peaks form. Serve slices of cake with big dollops of whipped crème fraîche
  9. Store leftover cake at room temperature for up to 1 day or refrigerate airtight for up to 4 days. Bring to room temperature before enjoying.