Gluten-Free Chocolate Fudge Cake is a rich, indulgent dessert that’s perfect for anyone who loves a deeply chocolatey treat without gluten. With a moist and dense texture, this cake is made with high-quality cocoa and a blend of gluten-free ingredients, ensuring every bite is full of flavor and decadence.
It’s the kind of cake that can stand alone or be paired with other delightful sweets, making it a must-have for chocolate lovers.
Top this glorious cake with a scoop of Ginger Ice Cream for an unexpected yet delicious flavor combination or drizzle with some warm Caramel Sauce to add a touch of sweetness. Either way, this cake is a winner on any dessert table, especially for those with dietary restrictions or anyone looking to indulge in a chocolate treat.
Why I Love This Recipe (And You Will Too):
- Rich and Decadent: Every bite of this cake is packed with a deep chocolate flavor that satisfies even the biggest sweet tooth.
- Naturally Gluten-Free: Perfect for those who need to avoid gluten but still want an indulgent dessert that doesn’t compromise on taste.
- Ideal for Any Occasion: Whether it’s a birthday, holiday, or simple weeknight indulgence, this cake fits any celebration.
- Perfect for Sharing: This cake is as much about enjoyment as it is about bringing people together over a shared love of chocolate.
Gluten-Free Chocolate Fudge Cake Recipe
This rich and moist gluten-free chocolate cake is paired with a velvety chocolate frosting, making it the perfect dessert for any occasion. Whether you have gluten restrictions or not, everyone will love this indulgent treat!
Equipment
- 2 8-inch round cake pans
- Electric mixer or whisk
- Large mixing bowl
- Small saucepan (for melting butter)
- Toothpick
- Cooling rack
Ingredients
- For the Cake:
- 2 cups sugar
- 1¾ cups gluten-free flour blend e.g., Cup4Cup
- 1 teaspoon xanthan gum omit if your flour blend already includes it
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 eggs lightly beaten, room temperature
- 1 cup whole milk or milk substitute
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot coffee or hot water
- For the Frosting:
- ½ cup butter or dairy-free butter substitute, melted and cooled
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar sifted
- ⅓ cup whole milk or milk substitute
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans with gluten-free cooking spray and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, gluten-free flour, xanthan gum (if using), cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Incorporate Hot Coffee: Slowly whisk in the hot coffee (or hot water). The batter will be thin, but that’s normal.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for about 5 minutes, then turn them out onto a cooling rack to cool completely.
For the Frosting:
- Make the Frosting: In a small bowl, whisk together the melted butter and cocoa powder until smooth.
- Add Sugar and Milk: Alternately add the sifted powdered sugar and milk while mixing until you reach a smooth, glossy, and spreadable consistency.
- Adjust Frosting: If the frosting is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.
- Add Flavor: Stir in the vanilla extract and salt.
Assemble the Cake:
- Once the cake layers are completely cooled, frost the top of one layer with the frosting. Place the second layer on top and frost the entire cake.
- Serve and enjoy your delicious, gluten-free chocolate cake!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 537 kcal |
| Carbohydrates | 101 g |
| Fibre | 6 g |
| Fat | 16 g |
| Protein | 8 g |
| Sugar | 78 g |