Red Wine Chocolate Bundt Cake (Gluten Free)

I think if you take a look at the order of lettering below, you will see the real priority of anyone's 29th birthday or Valentine's Day celebration.

Red wine. Chocolate. Cake.

Gluten Free Red Wine Chocolate Bundt Cake

I made myself a birthday cake with a few of my favorite things. And it was delicious as it sounds. Because the flour was gluten free, the cake is a little more absorbent than usual. But this worked out well with the delectable red wine sauce I poured over the top.

Red wine sauce people, made with butter and sugar.

The wine when baked turned into a fruity flavor with the chocolate really being the star of the show. I don’t mind that, and even though there is wine in the cake, more wine paired on the side wouldn’t be a bad choice either.

Gluten Free Red Wine Chocolate Bundt Cake
Red Wine Chocolate Bundt Cake
Gluten Free Red Wine Chocolate Bundt Cake
Gluten Free Red Wine Chocolate Bundt Cake

Red Wine Chocolate Bundt Cake


2 cups all-purpose gluten free flour (with xantham gum)

3/4 cup unsweetened cocoa powder (not Dutch process)

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened

1 3/4 cups sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/4 cups dry red wine

¼ teaspoon ground cinnamon (If you have fancy stuff use it now!)

Confectioner's sugar, for dusting


  1. Preheat the oven to 325°. Butter and flour a 12-cup bundt pan. In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream the butter on medium-high speed until it is light and fluffy. Add the sugar, and then the eggs (slowly with the mixer on low) and vanilla, beating after each addition until well combined.

  2. Working in two batches, alternately fold in the flour, cocoa powder, baking soda, salt, and the wine, until just incorporated.

  3. Scrape the batter into the prepared pan, and smooth the top with a wet spatula. Carefully band the bottom of the pan a few times on the counter to release any air bubbles.

  4. Bake for about 50 minutes (until a toothpick inserted in the center comes out clean). Let the cake cool in the pan for at least 20 minutes on a wire rack, then remove from the pan allowing the cake to cool completely. Dust the cake with confectioner's sugar and serve with Cinnamon Wine Sauce (See the simple recipe below).


Cinnamon Red Wine Sauce


4 tablespoons unsalted butter

1 cup sugar

1 cup red wine

1 cinnamon stick


  1.  Place all of the ingredients in a heavy-bottomed sauce pan. Heat the mixture over high heat and bring to a boil. Stirring occasionally, maintain a boil until the sauce is thickened, about 10 to 15 minutes.
  2. Remove from the heat and let cool.
  3. Pour over your chocolate cake and enjoy!

*I found that after pouring on the Red Wine Sauce and chilling for a few hours the cake has a gluten-like texture and the sauce is even more perfect. Because I really prefer to eat cake for breakfast.

Also, yes I am aware I glossed over the fact that is my birthday. What kind of age is 29 anyways?! Just kidding, completely grateful. 

Now it's time to eat cake and I hope you'll join me!