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.
Why Wellesley Chocolate Fudge Cake:
According to the story the college forbade any sweets of any kind. Well, this all-girls school in the 1960s decided they wanted a chocolate cake. Believe me, females do love chocolate. Anyway, they decided to create their own secret recipe. Hence, the Wellesley Chocolate Fudge Cake was created and then secretly passed down to the incoming undergraduates. It became famous because it was so dense, moist, and decadent. Nowadays there are several recipes, however, it is still a little bit of a secret. This is my take on the rich and tasty cake.
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 of 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.
Blooming the Cocoa:
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 1/4 cup almond flour
- 2 tsp baking powder
- 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 the 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 the cake pans smooth the 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 for approximately 25-35 minutes. Allow cakes to cool for 15 minutes or more. Carefully run a knife around the edges and flip the 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. 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. Remove cake or cakes from the freezer and allow to defrost approximately 3 hours before frosting.
Gluten-Free Chocolate Fudge Cake Recipe is my remake of the renowned vintage Wellesley Chocolate Fudge Cake. A decadent small six-inch cake. In America, our serving sizes are larger than in Europe. A small slice of this cake will have your stomach in heaven.
Gluten-Free Chocolate Fudge Cake
Equipment
Ingredients
- 1 1/4 cup cassava flour
- 1 1/4 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup boiling water
- 1/2 cup dutch cocoa
- 2 tsp instant coffee
- 1 tsp vanilla
- 1 cup Homemade Dairy-Free Coconut Buttermilk See recipe on my blog
- 1 tbsp fresh lemon juice
- 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.1 1/4 cup cassava flour, 1 1/4 cup almond flour, 2 tsp baking powder, 1/4 tsp salt
- Second, in a separate bowl combine boiling water, dutch cocoa, instant coffee, and vanilla set aside.3/4 cup boiling water, 1/2 cup dutch cocoa, 2 tsp instant coffee, 1 tsp vanilla
- Stir well to break up any lumps thickened In another bowl combine coconut milk and lemon juice set aside to make coconut buttermilk.1 cup Homemade Dairy-Free Coconut Buttermilk, 1 tbsp fresh lemon juice
- In a small bowl combine flax meal and boiling water and set aside.2 tbsp flaxseed meal, 6 tbsp boiling water
- Finally in a large bowl with a mixer blend monk fruit sweetener and slightly cooled melted coconut oil until creamed together.1 cup monkfruit sweetener, 1/2 cup coconut oil
- 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 for 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 162 | |
| % Daily Value * | |
| Total Fat 11 g | 18 % |
| Saturated Fat 8 g | 40 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 90 mg | 4 % |
| Potassium 102 mg | 3 % |
| Total Carbohydrate 13 g | 4 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 1 g | |
| Protein 2 g | 4 % |
| Vitamin A | 0 % |
| Vitamin C | 10 % |
| Calcium | 48 % |
| 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. | |
Nutrition
