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Gluten-Free Chocolate Bundt Cake with Chocolate Glaze


Author Elliot Prag


  • 1/2 cup plus 1 tablespoon unsalted butter, at room temperature, plus more for greasing
  • 2/3 cup unsweetened cocoa powder, plus more for dusting
  • 2/3 cup pitted medjool dates
  • 1 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup white rice flour
  • 1 tablespoon plus 1 teaspoon potato starch
  • 2 teaspoons tapioca flour
  • 1/3 cup sorghum flour
  • 1 teaspoon baking powder
  • Pinch of sea salt or kosher salt
  • 1/2 cup good-quality bittersweet chocolate
  • 2 tablespoons walnuts, roasted and chopped


  1. Preheat the oven to 350°F. Generously grease a 9-1/2-inch bundt pan with butter. Dust with cocoa powder.
  2. In a food processor, whirl the dates with the maple syrup until as smooth as possible. Add the vanilla, eggs, and the 1/2 cup butter and whirl to combine.
  3. In a bowl, sift together the rice flour, potato starch, tapioca flour, sorghum flour, cocoa powder, baking powder, and salt. Whisk well to incorporate and add to the date mixture. Whirl to combine.
  4. Pour the batter into the prepared bundt pan, filling no more than two-thirds up the side of the pan. Do not overfill the pan. Use any extra cake batter for muffins. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then turn it over onto a cake plate.
  5. In a small pot over medium heat, melt the bittersweet chocolate with 1 tablespoon water and the remaining 1 tablespoon butter, stirring until smooth. Let cool to thicken slightly, then drizzle over the cake. Sprinkle with walnuts, let the glaze harden, then serve.