Rich, moist, and bursting with citrus flavor, this Gluten-Free Chocolate Orange Bundt Cake combines the deep intensity of Dutch-processed cocoa with the bright freshness of orange zest and sweet orange oil. The result is a bakery-worthy dessert that delivers a perfect balance of chocolate and citrus in every bite. Whether you are serving it for a holiday gathering, special occasion, birthday celebration, or simply satisfying a chocolate craving, this elegant gluten-free bundt cake is guaranteed to impress.
The combination of sour cream, pudding mix, and glutinous rice flour creates an incredibly tender crumb that stays moist for days. Mini chocolate chips add pockets of melted chocolate throughout the cake, while fresh orange zest and orange oil provide a vibrant flavor that elevates this dessert from ordinary chocolate cake to something truly memorable.
Prep Time
20 minutes
Bake Time
50–55 minutes
Total Time
1 hour 15 minutes
Servings
12–16 slices
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1⅓ cups granulated sugar
1 cup neutral oil
4 large eggs
1 cup whole milk or buttermilk
3 tablespoons pure vanilla extract
8 ounces sour cream
3 ounces instant chocolate pudding mix
½ package mini chocolate chips
20 drops sweet orange oil
Zest of 1 orange
Prepare the Oven and Pan
Preheat the oven to 350°F.
Position an oven rack in the center of the oven. Thoroughly coat a 10 to 12-cup bundt pan with gluten-free baking spray, making sure to reach all grooves and crevices. Properly preparing the pan helps ensure the cake releases cleanly after baking.
Make the Batter
In the bowl of a stand mixer fitted with the paddle attachment, add the oat flour, cornstarch, rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, kosher salt, cocoa powder, and granulated sugar.
Add the oil, eggs, milk or buttermilk, vanilla extract, sour cream, chocolate pudding mix, mini chocolate chips, sweet orange oil, and orange zest.
Mix on low speed for about 30 seconds to combine the ingredients. Increase the speed to medium-high and beat for 2 to 3 minutes until the batter is smooth, thick, and fully incorporated. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
The batter will be rich and velvety, with a luxurious chocolate aroma and hints of fresh orange.
Bake the Cake
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
Place the pan in the preheated oven and bake for 50 to 55 minutes. The cake is done when a toothpick inserted into the center comes out with only a few moist crumbs attached.
Avoid opening the oven door during the first 40 minutes of baking, as sudden temperature changes can affect the cake’s rise.
Cool and Unmold
Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool in the pan for 5 minutes.
Carefully run a butter knife around the edges and center tube of the pan. Gently invert the cake onto a cooling rack and lift away the pan.
Allow the cake to cool completely before slicing or decorating.
Optional Chocolate Orange Glaze
For an extra-special presentation, drizzle the cooled cake with a simple chocolate orange glaze. Whisk together 1 cup powdered sugar, 2 tablespoons cocoa powder, 2 to 3 tablespoons orange juice, and a few drops of sweet orange oil until smooth. Drizzle over the cake and let set before serving.
Serving Suggestions
Serve slices with freshly whipped cream and orange zest for an elegant presentation.
For a more decadent dessert, pair the cake with vanilla ice cream or chocolate gelato.
Fresh strawberries, raspberries, or candied orange slices also make beautiful garnishes and complement the chocolate-orange flavor combination perfectly.
This cake pairs wonderfully with coffee, espresso, hot chocolate, or a cup of orange-spiced tea.
For extra richness, fold in an additional ½ cup chocolate chips or chopped dark chocolate before baking.
If sweet orange oil is unavailable, substitute 2 teaspoons orange extract, although the flavor may be slightly less vibrant.
Store covered at room temperature for 2 to 3 days or refrigerate for up to 1 week.
The cake freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe container before freezing.
For the best flavor, allow refrigerated cake to come to room temperature before serving.
This cake is incredibly moist thanks to the combination of sour cream, oil, and pudding mix. Unlike many gluten-free cakes that can dry out quickly, this bundt cake maintains its soft texture for several days.
The Dutch-processed cocoa creates a rich, deep chocolate flavor, while the orange zest and orange oil provide a bright citrus contrast that makes every bite exciting. The mini chocolate chips melt into the cake during baking, adding extra richness and texture.
Because this recipe uses a carefully balanced blend of gluten-free flours, the finished cake has a tender crumb that rivals traditional wheat-based cakes. Even guests who do not follow a gluten-free diet will enjoy this decadent dessert.
