Make a easy gluten-free chocolate raspberry Bundt cake with chocolate chips, fresh berries, smoky chipotle, and an optional chocolate glaze.
Rich chocolate, juicy raspberries, and a subtle touch of smoky chipotle come together in this Easy Gluten-Free Chocolate Raspberry Chipotle Bundt Cake Recipe. The cake has a tender, moist crumb with pockets of melted chocolate and bright raspberry flavor in every slice.
Chipotle powder gives the chocolate unexpected depth without overwhelming the dessert. At the full amount, it provides a gentle warmth that develops as the cake rests. You can reduce it slightly for an even milder finish.
Two preparation options make this recipe suitable for different occasions. The from-scratch version uses a combination of gluten-free flours and starches for a tender texture, while the cake mix version offers a convenient shortcut. Choose one complete cake version, then finish it with the optional chocolate raspberry glaze.
Directions
Step 1: Prepare the Oven
Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan, carefully coating the center tube and every decorative groove. A thorough coating will help the finished cake release cleanly.
Step 2: Make the From-Scratch Batter
If making the from-scratch version, combine 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 a large mixing bowl.
Add the softened butter or 1 cup neutral oil, followed by the eggs, the additional 1/2 cup neutral oil, milk or buttermilk, vanilla extract, sour cream, chocolate pudding mix, and chipotle powder. Mix until the ingredients are fully incorporated and the batter is smooth.
Step 3: Make the Cake Mix Batter
If making the easy cake mix version, place the gluten-free chocolate cake mix, sour cream, chocolate pudding mix, neutral oil, water, eggs, and chipotle powder in a large mixing bowl. Mix until the batter is smooth and creamy.
Step 4: Add the Chocolate Chips and Raspberries
Gently fold the mini chocolate chips into the prepared batter. Add the fresh raspberries and fold carefully until they are evenly distributed.
Avoid vigorous mixing after adding the raspberries. Gentle folding helps keep the berries intact and prevents them from releasing too much juice into the batter.
Step 5: Fill the Bundt Pan
Transfer the batter to the prepared Bundt pan and spread it evenly with a spatula. Lightly tap the pan on the countertop several times to settle the batter and release large air pockets.
Step 6: Bake the Cake
Bake for 50 to 55 minutes. Begin checking the cake at the 50-minute mark because baking times may vary by oven and pan.
The cake is ready when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Melted chocolate from a chocolate chip is fine, but there should be no wet batter on the toothpick.
Step 7: Cool and Release the Cake
Place the Bundt pan on a wire rack and let the cake cool in the pan for 10 to 15 minutes. Carefully invert the cake onto the rack, then lift away the pan.
Allow the cake to cool completely before adding the glaze. Glazing a warm cake may cause the topping to become thin and run off.
Step 8: Prepare the Optional Glaze
Whisk the confectioners’ sugar, raspberry puree, milk, and melted chocolate together until smooth. If necessary, adjust the consistency with a small amount of additional milk or confectioners’ sugar.
Step 9: Glaze and Serve
Drizzle the chocolate raspberry glaze over the cooled cake, allowing it to flow naturally down the sides. Let the glaze set before slicing.
Serve the cake on its own or accompany each slice with whipped cream, vanilla ice cream, or additional fresh raspberries.
Notes
The from-scratch formula includes a choice of 2 sticks of butter or 1 cup of neutral oil. The separately listed 1/2 cup of neutral oil is also part of the supplied formula and should still be added.
Butter provides a richer flavor, while oil gives the cake an especially moist texture.
Buttermilk helps produce a particularly tender crumb, although whole milk may also be used.
For milder smoky warmth, reduce the chipotle powder to 1 teaspoon. The chipotle flavor may become slightly more noticeable after the cake rests overnight.
Frozen raspberries may be substituted for fresh raspberries. Add them directly to the batter without thawing and fold gently to limit streaking.
Glutinous rice flour is gluten-free despite its name. It is made from sticky rice and does not contain wheat gluten.
Check the labels on the oat flour, cocoa powder, baking powder, vanilla, pudding mix, chocolate chips, cake mix, and other packaged ingredients to confirm they are suitable for a gluten-free diet. Prevent cross-contact by using clean equipment, preparation surfaces, and utensils.
Store the covered cake at room temperature for up to 3 days or refrigerate it for up to 1 week. Bring refrigerated slices to room temperature before serving for the best texture.
To freeze the cake, wrap individual unglazed slices securely and place them in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator.
