Bake a rich and moist gluten-free chocolate orange Bundt cake featuring Dutch cocoa, fresh orange zest, chocolate chips, and an optional citrus glaze.
Rich, moist, and filled with vibrant citrus flavor, this Gluten-Free Chocolate Orange Bundt Cake Recipe combines deep Dutch-processed cocoa with fresh orange zest and sweet orange oil. Each slice offers a delicious balance of decadent chocolate and bright orange flavor.
A carefully blended combination of oat flour, rice flour, glutinous rice flour, cornstarch, and tapioca flour gives the cake a tender crumb. Sour cream, oil, and chocolate pudding mix add richness and help the cake remain soft and moist, while mini chocolate chips create pockets of melted chocolate throughout.
This elegant chocolate orange cake is an impressive dessert for birthdays, holidays, dinner parties, and other special occasions. Its decorative Bundt shape looks beautiful with a dusting of powdered sugar or a drizzle of optional chocolate orange glaze.
Serve the cake on its own or pair it with whipped cream, vanilla ice cream, chocolate gelato, or fresh berries. Coffee, espresso, hot chocolate, and orange-spiced tea also complement its rich chocolate and citrus flavors.
Directions
Step 1: Prepare the Oven
Preheat the oven to 350°F. Position an oven rack in the center of the oven.
Step 2: Prepare the Bundt Pan
Thoroughly coat a 10- to 12-cup Bundt pan with gluten-free baking spray.
Make sure the spray reaches every groove and crevice so the baked cake releases cleanly.
Step 3: Combine the Dry Ingredients
Place the oat flour, cornstarch, rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, kosher salt, cocoa powder, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
Mix briefly on low speed to distribute the ingredients evenly.
Step 4: Add the Wet Ingredients
Add the oil, eggs, milk or buttermilk, vanilla extract, sour cream, chocolate pudding mix, mini chocolate chips, sweet orange oil, and orange zest to the bowl.
Mix on low speed for about 30 seconds, or until the ingredients begin to combine.
Step 5: Beat the Batter
Increase the mixer speed to medium-high and beat for 2 to 3 minutes, or until the batter is thick, smooth, and fully combined.
Stop the mixer as needed and scrape the sides and bottom of the bowl to ensure that no pockets of dry ingredients remain.
Step 6: Fill the Bundt Pan
Pour the batter evenly into the prepared Bundt pan. Smooth the surface gently with a spatula.
Tap the pan lightly against the counter several times to help release large air pockets.
Step 7: Bake the Cake
Bake for 50 to 55 minutes. Avoid opening the oven door during the first 40 minutes of baking because a sudden temperature change may affect the cake’s rise.
The cake is ready when a toothpick inserted into the center comes out with a few moist crumbs attached. Melted chocolate from the mini chocolate chips may appear on the toothpick.
Step 8: Cool the Cake
Transfer the pan to a wire cooling rack and let the cake cool in the pan for 5 minutes.
Carefully loosen the cake around the outer edge and center tube with a thin butter knife. Take care not to scratch the Bundt pan.
Step 9: Unmold the Cake
Place a cooling rack or serving platter over the pan. Carefully invert the pan, then lift it away from the cake.
Allow the cake to cool completely before glazing, decorating, or slicing.
Step 10: Prepare the Optional Glaze
Place the confectioners’ sugar and cocoa powder in a medium bowl. Whisk in 2 tablespoons of orange juice and a few drops of sweet orange oil.
Add more orange juice, a small amount at a time, until the glaze reaches a smooth, pourable consistency.
Step 11: Glaze and Serve
Drizzle the chocolate orange glaze over the completely cooled cake.
Allow the glaze to set before slicing and serving.
For a simpler presentation, omit the glaze and dust the cooled cake lightly with confectioners’ sugar.
Notes
Use food-grade sweet orange oil intended for culinary use. Essential oils sold exclusively for fragrance or aromatherapy should not be consumed.
If sweet orange oil is unavailable, substitute 2 teaspoons orange extract.
The resulting orange flavor may be less concentrated.
For extra chocolate flavor, fold an additional 1/2 cup mini chocolate chips or chopped dark chocolate into the finished batter before transferring it to the pan.
Measure the gluten-free flours and starches carefully. For the most consistent results, spoon them into the measuring cups and level the tops without packing.
Glutinous rice flour does not contain gluten. The word “glutinous” describes its sticky texture when cooked.
Dutch-processed cocoa produces a dark color and smooth chocolate flavor. Black Dutch-processed cocoa is especially intense, so replacing it with another type of cocoa may change the cake’s flavor and appearance.
Let the cake cool for only 5 minutes before attempting to remove it from the pan. If it sits in the pan much longer, it may become more difficult to release.
Serve the cake with whipped cream, vanilla ice cream, chocolate gelato, fresh strawberries, raspberries, candied orange slices, or additional orange zest.
Store the cake in a covered container at room temperature for 2 to 3 days. For longer storage, refrigerate it for up to 1 week and allow individual slices to reach room temperature before serving.
To freeze the cake, wrap the completely cooled, unglazed cake securely and place it in a freezer-safe container. Freeze for up to 3 months. Thaw it before glazing and serving.
When preparing this recipe for someone with celiac disease or gluten sensitivity, check the labels on the oat flour, baking spray, cocoa powder, pudding mix, chocolate chips, extracts, and all other packaged ingredients for appropriate gluten-free labeling. Prevent cross-contact by using clean equipment, utensils, and work surfaces.
