This gluten-free chocolate chip Bundt cake is soft, buttery, and filled with mini chocolate chips. Choose from a homemade gluten-free flour blend, gluten-free all-purpose flour, or Measure for Measure flour for a delicious cake that is perfect for birthdays, holidays, and everyday baking.
There is nothing quite like a homemade Bundt cake fresh from the oven. This Gluten-Free Chocolate Chip Bundt Cake is wonderfully moist with a tender crumb, rich vanilla flavor, and just the right amount of mini chocolate chips in every bite. Whether you prefer baking with a homemade gluten-free flour blend, a gluten-free all-purpose flour, or a Measure for Measure flour, this recipe gives you three easy options so you can use what you already have in your pantry. Serve it dusted with powdered sugar or alongside fresh berries and whipped cream for an elegant dessert everyone will enjoy.
Prep Time
20 minutes
Bake Time
50 to 60 minutes
Cooling Time
20 minutes
Total Time
1 hour 40 minutes
Servings
12 to 16 servings
Option 1: Classic Gluten-Free Chocolate Chip Bundt Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened, or ½ cup neutral oil
1 cup granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
½ cup to 1 cup mini semi-sweet chocolate chips
Option 2: Gluten-Free All-Purpose Flour Chocolate Chip Bundt Cake
2¼ cups gluten-free all-purpose flour
1 teaspoon xanthan gum or guar gum
1¾ cups granulated sugar
16 tablespoons unsalted butter, softened
1 teaspoon salt
2½ teaspoons baking powder
1 tablespoon pure vanilla extract
4 large eggs, room temperature
1 cup milk, room temperature
½ cup to 1 cup mini semi-sweet chocolate chips
Option 3: Measure for Measure Chocolate Chip Bundt Cake
1¾ cups Measure for Measure gluten-free flour
½ cup butter, softened
1 cup granulated sugar
3 large eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract
½ cup to 1 cup mini semi-sweet chocolate chips
Step 1: Prepare the Oven
Preheat the oven to 350°F. Thoroughly grease and lightly flour a 10 to 12 cup Bundt pan with gluten-free flour or baking spray containing flour.
Step 2: Mix the Dry Ingredients
For Option 1, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt.
For Option 2, whisk together the gluten-free all-purpose flour, xanthan gum or guar gum, baking powder, and salt.
For Option 3, whisk together the Measure for Measure flour, baking powder, and salt.
Step 3: Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy, about 3 to 5 minutes. If using the oil option in Option 1, whisk the oil and sugar until well combined before adding the eggs.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until smooth.
Step 5: Combine the Batter
For Option 1, alternately add the dry ingredients with the milk or buttermilk, finishing with the sour cream. Mix just until combined.
For Option 2, alternately add the dry ingredients and milk until a smooth batter forms.
For Option 3, alternately add the dry ingredients and milk until incorporated. Avoid overmixing.
Step 6: Fold in the Chocolate Chips
Gently fold ½ cup to 1 cup of mini chocolate chips into the batter. For the best results, lightly coat the chocolate chips with a tablespoon of gluten-free flour before folding them into the batter.
Step 7: Fill the Bundt Pan
Spread the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Step 8: Bake the Cake
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 9: Cool the Cake
Allow the cake to cool in the pan for 15 to 20 minutes before carefully inverting it onto a wire rack. Let the cake cool completely before serving.
Step 10: Serve
Dust the cooled cake with powdered sugar if desired. Slice and serve with fresh berries, whipped cream, coffee, or tea.
Bring all refrigerated ingredients to room temperature before beginning the recipe.
Mini chocolate chips work best because they distribute evenly throughout the batter.
Tossing the chocolate chips with a small amount of gluten-free flour helps prevent them from sinking.
Do not overmix the batter after adding the flour, as this helps keep the cake tender.
Store covered at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
For an extra bakery-style finish, dust the cooled Bundt cake with powdered sugar just before serving.
