Make a moist gluten-free chocolate blackberry Bundt cake with balsamic vinegar using the from-scratch recipe or an easy cake mix option.
Rich chocolate, juicy blackberries, and a subtle touch of balsamic vinegar come together in this Easy Gluten-Free Chocolate Blackberry Balsamic Bundt Cake Recipe. The cake has a moist, tender crumb with pockets of fresh berry flavor and plenty of mini chocolate chips in every decadent slice.
Balsamic vinegar may seem like an unexpected addition to a chocolate cake, but its mild acidity complements the berries and enhances the deep cocoa flavor. The vinegar does not make the cake taste sour. Instead, it adds complexity and helps balance the sweetness of the chocolate, blackberries, and pudding mix.
This recipe includes two preparation options. The from-scratch version uses a combination of oat flour, cornstarch, white rice flour, sweet rice flour, and tapioca flour. The easy version begins with a boxed gluten-free chocolate cake mix. Choose one version and follow the corresponding ingredients and directions. Do not combine the two formulas.
Serve this beautiful Bundt cake for birthdays, Valentine’s Day, Mother’s Day, holidays, dinner parties, or any celebration that calls for an impressive gluten-free dessert. It is delicious on its own, but it can also be finished with chocolate ganache, blackberry glaze, vanilla icing, whipped cream, or fresh blackberries.
Directions
From-Scratch Version
Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F. Thoroughly grease a Bundt pan, carefully coating the center tube and every groove and curve. Properly greasing the pan will help the cake release cleanly after baking.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the oat flour, cornstarch, white rice flour, sweet rice flour, tapioca flour, baking powder, baking soda, xanthan gum, kosher salt, Dutch-process cocoa powder, and granulated sugar. Continue whisking until the cocoa powder and other dry ingredients are evenly distributed.
Step 3: Add the Wet Ingredients
Add the softened butter or neutral oil, eggs, additional oil, whole milk or buttermilk, vanilla extract, sour cream, instant chocolate pudding mix, and balsamic vinegar to the dry ingredients.
Mix until a smooth, creamy batter forms. Stop and scrape down the bottom and sides of the bowl as needed so that no dry pockets remain. If using butter, make sure it is softened so that it blends evenly into the batter.
Step 4: Fold in the Blackberries and Chocolate Chips
Gently fold the mini chocolate chips and fresh blackberries into the batter. Use a light hand and stop mixing as soon as they are evenly distributed. Excessive mixing can break the berries and discolor the chocolate batter.
Step 5: Fill the Bundt Pan
Transfer the batter to the prepared Bundt pan. Spread it evenly around the pan and smooth the top gently with a spatula.
Step 6: Bake the Cake
Bake for 50 to 55 minutes. The cake is ready when a toothpick inserted near the center comes out clean or with only a few moist crumbs attached.
Step 7: Cool the Cake
Place the Bundt pan on a wire rack and allow the cake to cool in the pan for 10 to 15 minutes. Carefully invert the cake onto the wire rack. Let it cool completely before adding a glaze, icing, or other topping.
Easy Cake Mix Version
Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F. Thoroughly grease a Bundt pan, paying careful attention to the center tube, grooves, and decorative details.
Step 2: Prepare the Chocolate Batter
Place the gluten-free chocolate cake mix, sour cream, instant chocolate pudding mix, oil, water, eggs, and balsamic vinegar in a large mixing bowl. Mix until the batter is smooth and well blended, stopping to scrape down the bowl as needed.
Step 3: Add the Blackberries and Chocolate Chips
Gently fold the mini chocolate chips and fresh blackberries into the chocolate batter. Avoid overmixing so that the blackberries remain as intact as possible.
Step 4: Fill the Bundt Pan
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula to help the cake bake evenly.
Step 5: Bake the Cake
Bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
Step 6: Cool the Cake
Allow the cake to cool in the pan for 10 to 15 minutes. Carefully turn it out onto a wire rack and leave it to cool completely before decorating or serving.
Notes
Choose either the from-scratch recipe or the easy cake mix recipe. Do not combine the ingredient lists or preparation methods.
For the from-scratch version, the 2 sticks of softened butter or 1 cup of neutral oil are alternatives. Use one of those options as listed, along with the additional 1/2 cup of oil in the recipe.
Sweet rice flour contributes to the cake’s soft, tender crumb. It is different from regular white rice flour, so the two should not be treated as interchangeable.
Buttermilk can be used in place of whole milk for extra richness and a subtle tang that complements the balsamic vinegar and blackberries.
Frozen blackberries may be used when fresh berries are unavailable. Add the berries directly from the freezer without thawing them first.
Fold the blackberries into the batter gently. Vigorous mixing can crush the berries and release too much juice into the batter.
Dark chocolate mini chips can be used in place of regular mini chocolate chips for a more intense chocolate flavor.
Allow the cake to cool for 10 to 15 minutes before inverting it. Turning it out too soon may cause it to break, while leaving it in the pan for too long may make it more difficult to release.
The completely cooled cake can be served plain or decorated with chocolate ganache, blackberry glaze, vanilla icing, whipped cream, or additional fresh blackberries.
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Bring refrigerated slices closer to room temperature before serving for a softer texture.
To freeze the cake, tightly wrap the entire undecorated cake or individual slices and freeze for up to 3 months. Thaw the wrapped cake before adding glaze, icing, or fresh fruit.
Check the labels on the cake mix, pudding mix, chocolate chips, cocoa powder, oat flour, vanilla extract, and other packaged ingredients to confirm that they meet your gluten-free requirements. Prevent cross-contact by using clean equipment, utensils, and preparation surfaces.
