Gluten-Free Chocolate Fudge Cake is so moist and decadent it will have you drooling for more. As a matter of fact, this cake is so rich and decadent you’ll want to make it every chance you get. In all honesty, I feel like chocolate is always the answer to any problem. Indeed this is my remake of a vintage recipe that I heard about Wellesley Chocolate Fudge Cake and its history. Nevertheless, the fudgy cake has been around since the 1960s.
Needless to say, I absolutely love chocolate. My son’s birthday is in January and I really wanted to enjoy a piece of cake with my son. Since, when we go out to eat I am not able to get dessert with my family. Surprisingly, there are desserts that are sugar-free but not they are not gluten-free as well. To tell the truth I really wish there were restaurants or bakeries in my area that would make or have at least one gluten-free and refined sugar-free on their menus.
In short, I asked my son what kind of cake he would like. He chose chocolate. Chocolate cake is perfect for any occasion such as birthday, Valentine’s Day, Anniversary, Date Night, After School snack, or just anytime.
Since this is based on a vintage cake and traditionally it was made in a square cake pan I, therefore, kept the tradition.
Gluten-Free Chocolate Fudge Cake:
In fact, if you are a regular reader of my blog you will note that all my recipes are for small families 2-4 people. In other words, I don’t like to eat the same thing again and again. So why make a small 6-inch cake when it takes the same amount of time to make a large 9-inch cake? First, while I like the cake I just don’t need to eat that much cake or need the temptation. Second, I really do enjoy a variety of foods. Thirdly, most Europeans make smaller cakes than we do in America and I am used to that philosophy and tradition as my mother is from Sweden.
Did you know that if you soak cocoa in boiling liquid it is called blooming? Blooming will intensify the chocolate flavor. Adding coffee will intensify the flavor even more. The cocoa will begin to dissolve and thicken in the liquid. Simply stir and let sit for a couple of minutes.
Therefore, I bloomed the cocoa and added instant coffee for a delectable moist chocolate flavor. Look ma no eggs, not to mention no dairy either.
Read Cassava Flour Information and Monkfruit Sweetener Information to learn more about these two ingredients. Not to mention that Cassava Flour, Dutch Cocoa, Monkfruit Sweetener, Flaxseed Meal, and Canned Unsweetened Coconut Milk can all be found on Amazon.
Subsequently, if you don’t want your cake to bubble in the middle and to remain flat simply use the cake collars around the cake pans.
Gluten-Free Chocolate Fudge Cake
Ingredients:
- 1 1/4 cup cassava flour
- 1 1/14 cup almond flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 boiling water
- 1/2 cup dutch cocoa
- 2 tsp instant coffee
- 1 tsp pure vanilla
- 2 cups Homemade Dairy-Free Coconut Buttermilk
- 2 tbsp flaxseed meal
- 6 tbsp boiling water
- 1 cup monkfruit sweetener
- 1/2 cup melted coconut oil
Directions:
Preheat oven to 350. Grease three 6 inch cake pans and flour using cocoa square or round. Line the bottom of the pans with parchment paper. First, combine cassava flour, almond flour, baking powder, baking soda, and salt until well combined. 
Second, in a separate bowl combine boiling water, dutch cocoa, instant coffee, and vanilla set aside. Stir well to break up any lumps thickened. In another bowl combine coconut milk and lemon juice set aside to make coconut buttermilk.
In a small bowl combine flax meal and boiling water and set aside. 
Finally in a large bowl with a mixer blend monk fruit sweetener and slightly cooled melted coconut oil until creamed together. Next blend in bloomed cocoa, and flax meal and beat until thoroughly combined. Sift in 1/3 of the flour mixture alternating with 1/2 of the coconut milk. Scrape down the sides and sift in another 1/3 of the flour mixture and stir in until well combined.
Add the last half of coconut milk and blend together.
Lastly, scrape down the sides and sift in the remaining 1/3 of the flour mixture and blend until combined.
Baking Directions:
Pour the batter into cake pans smooth batter in the pans with an offset spatula. 
Tap the pans on the counter to get out any bubbles. 
Bake until a toothpick inserted into the middle of the cake comes out clean. Rotate the cake pans halfway through baking. Bake approximately 25-35 minutes. Allow cakes to cool 15 minutes or more. Carefully run a knife around the edges and flip cakes out onto a cooling rack. Lastly, carefully peel off the parchment paper. Allow cakes to cool completely before frosting for approximately 2 hours.
If you were not able to achieve a flat top simply cut straight across the top of the cake removing the dome portion and making the top flat. Pictured below is one round cake being frosted. Occasionally I make this recipe and freeze the other two to have for later. Or you can make a two-tier cake and freeze one or make a three-tier cake. The options are all up to you.
Freezer Use:
Needless to say, these cakes can be stored in a sealed gallon-size plastic bag for up to two days or in the freezer for up to one month.
Defrosting Frozen Gluten-Free Chocolate Fudge Cake
Remove cake or cakes from the freezer allow to defrost approximately 3 hours before frosting.
Gluten-Free Chocolate Fudge Cake
Equipment
- 2 or 3 six-inch cake pans
Ingredients
- 1 1/4 cup cassava flour
- 1 1/4 cup almond flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup boiling water
- 1/2 cup dutch cocoa
- 2 tsp instant coffee
- 1 tsp vanilla
- 2 cups Homemade Dairy-Free Coconut Buttermilk See recipe on my blog
- 2 tbsp flaxseed meal
- 6 tbsp boiling water
- 1 cup monkfruit sweetener
- 1/2 cup coconut oil
Instructions
- Preheat oven to 350.
- Grease two 6 inch cake pans and flour using cocoa.
- Line the bottom of the pans with parchment paper.
- First, combine cassava flour, almond flour, baking powder, baking soda, and salt until well combined.
- Second, in a separate bowl combine boiling water, dutch cocoa, instant coffee, and vanilla set aside.
- Stir well to break up any lumps thickened In another bowl combine coconut milk and lemon juice set aside to make coconut buttermilk.
- In a small bowl combine flax meal and boiling water and set aside.
- Finally in a large bowl with a mixer blend monk fruit sweetener and slightly cooled melted coconut oil until creamed together.
- Next blend in bloomed cocoa, and flax meal and beat until thoroughly combined.
- Sift in 1/3 of the flour mixture alternating with 1/2 of the coconut milk.
- Scrape down the sides and sift in another 1/3 of the flour mixture and stir in until well combined.
- Add the last half of coconut milk and blend together.
- Lastly, scrape down the sides and sift in the remaining 1/3 of the flour mixture and blend until combined.
- Pour the batter into cake pans smooth batter in the pans with an offset spatula.
- Tap the pans on the counter to get out any bubbles.
- Bake until a toothpick inserted into the middle of the cake comes out clean.
- Rotate the cake pans halfway through baking.
- Bake approximately 25-35 minutes.
- Allow cakes to cool 15 minutes or more.
- Carefully run a knife around the edges and flip cakes out onto a cooling rack.
- Lastly, carefully peel off the parchment paper.
- Allow cakes to cool completely before frosting approximately 2 hours.
Freezer Instructions:
- Needless to say, these cakes can be stored in a sealed gallon-size plastic bag for up to two days or in the freezer for up to one month.
- Remove cake or cakes from the freezer allow to defrost approximately 3 hours before frosting.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 210 | |
| % Daily Value * | |
| Total Fat 15 g | 23 % |
| Saturated Fat 12 g | 59 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 150 mg | 6 % |
| Potassium 17 mg | 0 % |
| Total Carbohydrate 28 g | 9 % |
| Dietary Fiber 13 g | 52 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 47 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
By the way, if you are looking for new Gluten-Free cakes check these other recipes out:
