Gluten Free Mocha Pecan Bundt Cake with Chocolate Coffee Glaze

Rich, fudgy and deeply chocolaty, this Gluten-Free Mocha Pecan Bundt Cake combines unsweetened cocoa, strong coffee and crunchy pecans in a moist, brownie-like cake. A simple mocha glaze adds a final layer of coffee and chocolate flavor.

Made with gluten-free flour, almond flour, butter and olive oil, this easy bundt cake is rich without being overly sweet. It’s a wonderful dessert for holidays, special occasions, or whenever you’re craving chocolate and coffee together.

What Makes This Gluten-Free Mocha Pecan Cake So Good?

The combination of chocolate, coffee and pecans gives this cake its rich flavor and satisfying texture.

Strong coffee intensifies the chocolate flavor without making the cake taste strongly of coffee. Almond flour adds richness and helps keep the crumb moist, while chopped pecans provide a little crunch in every slice.

The mocha glaze is simple but makes the cake feel extra special.

Key Ingredients and Substitutions

• Gluten-free flour blend: Use a measure-for-measure 1:1 gluten-free flour blend. If your blend does not contain xanthan gum, add 1/2 teaspoon.
• Almond flour: Adds moisture and richness to the cake. For the best texture, use finely ground almond flour.
• Unsweetened cocoa powder: Provides the deep chocolate flavor. Use pure, unsweetened cocoa powder. Pure cocoa powder is naturally gluten-free because it is made from cocoa beans. However, make sure the cocoa powder is produced without gluten cross-contact.
• Strong coffee: Intensifies the chocolate flavor and gives the cake its mocha character. Use cooled coffee.
• Butter and olive oil: The combination gives the cake both buttery flavor and a moist texture. You can also use avocado oil or dairy-free butter.
• Eggs: Help bind the batter and give the cake structure and lift. Do not use egg replacer, the cake will be too dense and heavy.
• Pecans: Add richness and crunch. Walnuts or hazelnuts can be substituted.
• Sugar: You can swap for fine coconut sugar.
• Milk: Adds moisture to the batter. Dairy or an unsweetened milk alternative can be used.
• Vanilla: Rounds out the chocolate and coffee flavors. You can also use pure maple extract, for an added maple flavor.

Tips for the Best Gluten-Free Bundt Cake

• Use room-temperature ingredients: Room-temperature eggs, butter and milk blend more easily and help create an even crumb.
• Grease the Bundt pan well: Pay particular attention to the center tube and all the curves of the pan.
• Don’t overmix: Once the dry ingredients are incorporated, stop mixing.
• Don’t skip the cooling time: Let the cake cool for 30 minutes before releasing it from the pan.
• Cool completely before glazing: A warm cake will cause the mocha glaze to melt and run off.
• Check for doneness: Gluten-free cakes can vary depending on the flour blend, so use a toothpick rather than relying only on the baking time.

Once you have the wet mixture ready, add the dry ingredients and briefly stir to combine. Do not overmix, or the cake will become dense. Add the pecans at the very end.

Prepare the bundt pan by greasing it well with butter and then sprinkling it with sugar. Coating the bundt pan with sugar creates a thin layer between the pan and the cake batter.

This layer acts as a barrier, reducing the chances of the cake sticking to the pan during baking. It helps ensure that the cake releases smoothly and cleanly when it’s time to unmold it.

Make sure the cake is fully baked. The easiest way to check is by inserting a toothpick in the middle, and it should come out clean or have a few moist crumbs.

Cool the cake in the pan for 30 minutes before transferring it onto a platter, and glaze the cake after it has fully cooled.

Variations

 Pecans can be replaced with walnuts or hazelnuts. For an extra-decadent version, you can add a small amount of chopped chocolate to the batter or swirl in a little caramel or nut butter.

Keep additions moderate so they don’t weigh down the gluten-free batter.

Serving Ideas

Serve the cake at room temperature with the mocha glaze.

For an extra-indulgent dessert, warm an individual slice for about 15 seconds and serve it with vanilla ice cream. Fresh berries also make a nice contrast to the rich chocolate flavor

Storing Gluten-Free Mocha Pecan Bundt Cake

Store the cooled cake in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it for up to 7 days. Bring the cake to room temperature before serving for the best texture. Individual slices can also be frozen for longer storage.

Frequently Asked Questions

Can I make this cake without the mocha glaze?

Yes. The cake is rich and flavorful on its own. The glaze simply adds extra chocolate and coffee flavor and a beautiful finish.

Can I use decaf coffee?

Yes. Decaf coffee works well if you want the chocolate-enhancing flavor of coffee without the caffeine.

Why did my gluten-free Bundt cake stick to the pan?

Bundt pans have many curves where batter can stick. Grease the entire pan thoroughly, including the center tube, and lightly coat it with sugar before adding the batter. Allow the cake to cool for about 30 minutes before carefully turning it out

My Favorite Gluten-Free Chocolate Desserts

• Gluten-Free Chocolate Coffee Brownies
• Gluten Free Chocolate Walnut Pie
• Gluten-Free S’More Chocolate Cake
• Flourless Chocolate Ganache Cake
• Chocolate Chip Banana Snack Cake – Gluten Free

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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