This gluten free chocolate stout bundt cake combines rich cocoa with the deep, malty flavors of stout beer, creating a moist and decadent dessert. The stout enhances the chocolate’s complexity while the gluten free flour blend ensures a tender crumb that’s perfect for those avoiding gluten without sacrificing taste.
Ingredients
- 1 cup gluten free all-purpose flour blend (with xanthan gum included)
- 1/2 cup almond flour
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup stout beer (room temperature, such as Guinness or a similar stout)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream or plain Greek yogurt (room temperature)
- Optional: 1/2 cup dark chocolate chips or chunks (for extra texture)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or non-stick spray, and lightly dust with cocoa powder to prevent sticking.
- In a large bowl, sift together the gluten free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine and break up any lumps.
- In a separate medium bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and slightly thickened.
- Add the stout beer to the wet ingredients and whisk gently to combine. The mixture will be thin, which is normal.
- Fold the dry ingredients into the wet ingredients in two additions, mixing gently but thoroughly after each addition. Avoid overmixing to keep the cake tender.
- Fold in the sour cream or Greek yogurt until fully incorporated. If using chocolate chips, fold them in now.
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. Start checking around 40 minutes to avoid overbaking.
- Allow the cake to cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.
- Once cool, dust with powdered sugar or drizzle with a simple glaze, if desired, before serving.
Tips
- Flour blend: Use a high-quality gluten free all-purpose flour with xanthan gum included for best texture. If your blend lacks xanthan gum, add 1/2 teaspoon to help with structure.
- Stout substitution: If you prefer not to use stout beer, substitute with strong brewed coffee or a dark malt beverage for a similar depth of flavor without alcohol.
- Moisture balance: Gluten free cakes can dry out quickly. Don’t overbake and consider adding sour cream or yogurt to maintain moisture and tenderness.
- Bundt pan prep: Because gluten free batters can stick more easily, grease and dust your pan carefully to ensure a clean release.
Serving Suggestions
This cake is perfect on its own with a dusting of powdered sugar, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Fresh berries like raspberries or strawberries complement the rich chocolate and stout flavors beautifully. For a more festive touch, drizzle with a simple chocolate ganache or cream cheese glaze.
Variations
For nut lovers, add 1/2 cup chopped toasted walnuts or pecans to the batter for crunch. To make it dairy-free, substitute the sour cream with full-fat coconut yogurt and use a dairy-free oil. You can also swap the almond flour for oat flour if you prefer a milder nut flavor. For a spiced version, add 1/2 teaspoon cinnamon and a pinch of cayenne pepper to enhance the stout’s malty notes.
Storage and Reheating
Store the bundt cake tightly wrapped at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to 7 days. Before serving, bring to room temperature or warm slices gently in a microwave for 10–15 seconds. You can also freeze the cake (whole or sliced) wrapped in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular all-purpose flour instead of gluten free?
Yes, you can substitute with regular all-purpose flour if gluten is not a concern, but reduce the almond flour by half to maintain the right balance. The cake will have a slightly different texture but remain delicious.
Will the cake taste strongly of beer?
The stout adds deep, malty notes that enhance the chocolate but does not impart a strong beer flavor. Most of the alcohol cooks off during baking, leaving a subtle richness.
How do I prevent the cake from drying out?
Monitor baking time carefully and avoid overbaking. Including sour cream or yogurt helps keep the crumb moist. Wrapping the cake well after cooling also preserves moisture.
Can I make this cake vegan?
To make it vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free yogurt or sour cream alternatives, as well as an oil like coconut or vegetable.
What if I don’t have a bundt pan?
You can bake this batter in a greased 9×5-inch loaf pan or two 8-inch round pans. Adjust baking time accordingly—start checking at 35 minutes for rounds and 45 minutes for loaf.
Is it necessary to use almond flour?
Almond flour adds moisture and a tender crumb, but if you have nut allergies, substitute it with additional gluten free flour or oat flour. This may slightly change texture but still yields a tasty cake.
Why add both baking powder and baking soda?
The baking soda reacts with the acidic components in the stout and sour cream to help the cake rise and develop a light texture, while baking powder provides additional leavening for lift.
Can I add frosting or glaze?
Absolutely! A chocolate ganache, cream cheese frosting, or even a simple powdered sugar glaze complements the cake nicely. Just be mindful that heavy frosting can overwhelm the delicate crumb.
Is it safe to use alcohol in baking?
Yes, baking at 350°F for 45+ minutes ensures most alcohol evaporates, leaving flavor without intoxicating effects. If avoiding alcohol entirely, substitute with coffee or malt extracts.
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