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The completed gluten-free chocolate fudge cake on a cake stand on the white marble countertop, beautifully sliced and ready to be served.

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!
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Prep Time 20 minutes
Cook Time 35 minutes
Frosting Prep & Cake Decoration 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 537 kcal

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.
    A mixing bowl on the white marble countertop with sugar, gluten-free flour blend, cocoa powder, and other dry ingredients being whisked together.
  • Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
    Eggs, milk, vegetable oil, and vanilla extract being poured into the bowl of dry ingredients on the white marble countertop.
  • Incorporate Hot Coffee: Slowly whisk in the hot coffee (or hot water). The batter will be thin, but that’s normal.
    Hot coffee being whisked into the cake batter on the white marble countertop, creating a smooth and slightly thin consistency.
  • 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.
    Two cake pans filled with batter placed in the oven on the white marble countertop, ready for baking.
  • 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.
    Baked cakes cooling on a wire rack placed on the white marble countertop, freshly removed from their pans.

For the Frosting:

  • Make the Frosting: In a small bowl, whisk together the melted butter and cocoa powder until smooth.
    Melted butter and cocoa powder being whisked together in a small bowl on the white marble countertop as the base for the frosting.
  • 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!