Indulge in the ultimate chocolate-orange combination with this gluten-free bundt cake. The chocolate provides a decadent, fudgy base while fresh orange zest and juice add a bright, citrusy lift. Topped with a light glaze or dusting of powdered sugar, this cake is as beautiful as it is delicious—and naturally gluten-free, so everyone can enjoy a slice.
Preheat the oven to 350 degrees Fahrenheit.
Place an oven rack in the center of the oven. Spray the bundt pan with gluten-free baking spray.
In a stand mixer fitted with the paddle attachment, combine all the ingredients. Beat on medium-high speed until smooth.
Pour the batter into the bundt pan and place it in the oven. Bake for 50-55 minutes.
Remove from the oven and let cool in the pans on wire racks for 5 minutes.
Run a butter knife around the edges of the pans and unmold the cakes onto wire racks to cool completely.
For extra richness, fold in ½ cup of chocolate chips or chunks.
Cake keeps well at room temperature for 2–3 days or in the fridge for up to a week.
Serve with whipped cream or a dusting of cocoa powder for a fancier presentation.
