Delicious Gluten-Free Chocolate Cake Recipe
Indulgent and rich, chocolate cake is an all-time classic dessert that can remedy almost any bad mood. But what if you could have a delicious chocolate cake recipe that is also gluten-free, dairy-free, and fudgy to the core? Look no further as I bring you my Fudgy Gluten-Free Chocolate Cake recipe.
The thought of making a gluten-free chocolate cake may seem daunting, but trust me; this recipe is incredibly easy to make. With the right combination of ingredients, including unsweetened cocoa powder, ground almond flour, and melted vegan chocolate chips, this recipe is entirely flourless and packed with chocolatey goodness.
My version of this classic dessert will melt in your mouth, and you won’t miss the gluten or dairy for even a moment. The best part? This one-bowl cake recipe comes together in less than an hour!
Whether you’re looking for a guilt-free indulgence or catering to specific dietary needs, this fudgy gluten-free chocolate cake will satisfy your cravings. Stay tuned for more information on why this recipe will quickly become your go-to dessert option.
Why You’ll Love This Recipe
Have you been searching for a fudgy, rich and moist cake that is both gluten-free and dairy-free? Look no further than this delicious Fudgy Gluten Free Chocolate Cake recipe!
I know, I know. Gluten-free desserts are often associated with being dry and crumbly. But trust me, this cake is anything but. It’s fudgy, moist and full of chocolatey goodness. Plus, it’s super easy to make with just one bowl!
This cake is perfect for those with dietary restrictions or anyone who values healthier dessert options without sacrificing flavor. With cocoa powder, chocolate chips, and a gluten-free flour blend, this recipe will satisfy your sweet tooth while being kind to your body.
Not only is this cake gluten-free and dairy-free, but it’s also flourless! That means there’s no fighting the wrong combination of flours or worrying about underbaking just because you’re skipping out on the gluten. This cake is bound to be a crowd-pleaser whether or not your guests avoid gluten and dairy!
So why should you love this recipe? It’s simple – because this cake is the perfect balance of decadent, rich flavor and healthful ingredients all wrapped up in one delicious package.
Ingredient List
Before we start cooking our Fudgy Gluten Free Chocolate Cake Recipe, let’s gather all the ingredients we need.
Dry Ingredients:
- 2 cups of gluten-free flour blend
- 1 ¾ cups of granulated sugar
- ¾ cup of unsweetened cocoa powder
- 2 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of salt
Wet Ingredients:
- 1 cup of buttermilk (you may substitute it with unsweetened almond milk and add 1 tbsp [apple cider vinegar])
- ½ cup of vegetable oil
- 2 eggs
- 2 tsp of vanilla extract
- 1 cup of hot water
Optional Ingredients:
- ½ cup of mini chocolate chips
All these ingredients have to be handled carefully for that perfect fudgy finish. Note that measuring these ingredients accurately is important while making any cake, so ensure you use level cups and spoons while measuring the dry and wet ingredients.
The Recipe How-To
Let’s dive right into the fudgy gluten free chocolate cake recipe. Before you start, preheat the oven to 350°F (180°C). Grease a 9-inch bundt pan or loaf pan with non-stick cooking spray and set aside.
Ingredients:
- 2 cups (240g) gluten-free flour blend
- 1 cup (80g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 tablespoon baking powder
- 1/2 tablespoon instant espresso powder (optional)
- 1 cup (240ml) milk of your choice
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1/2 cup (120g) sour cream or Greek yogurt
- 1 tablespoon pure vanilla extract
- 1 tablespoon apple cider vinegar or white vinegar
- 3 large eggs + one egg yolk, at room temperature
- 2 cups (400g) granulated sugar
- 150g dark chocolate chips or semi-sweet chocolate chips
Directions:
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Combine the gluten-free flour blend, cocoa powder, salt, baking soda, baking powder, and espresso powder in a large mixing bowl. Set aside until needed.
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In another mixing bowl, whisk together the milk, melted butter, sour cream or Greek yogurt, vanilla extract and vinegar until completely combined.
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Add in the eggs and egg yolk one at a time and whisk until fully incorporated.
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Gradually mix in the sugar until evenly combined.
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Mix in the dry ingredients gradually into the wet ingredients until no lumps are left.
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Fold in the chocolate chips into the cake mixture.
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Pour into the prepared bundt pan or loaf pan and bake for approximately 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean.
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Allow the cake to cool down for 5 minutes in the pan before transferring to a wire rack to cool completely.
Your fudgy gluten free chocolate cake is ready! Enjoy it plain, dusted with cocoa powder or powdered sugar, topped with a chocolate glaze, or even with some whipped cream on top for an extra indulgent treat.
Substitutions and Variations
Breaking the mold of classic chocolate cake recipes, this fudgy gluten-free recipe is customizable. Variations can be made to suit personal preferences or dietary restrictions while still maintaining the rich and moist texture. Substitutions can be made to certain ingredients to cater to individual needs.
For instance, vegan-friendly chocolate chips can be used in place of semi-sweet or dark chocolate chips for a dairy-free version of this recipe. Almond milk or any other kind of plant-based milk can also be utilized as a dairy-free substitute for milk. The sour cream ingredient can be replaced with coconut cream for another vegan substitution, or plain Greek yogurt may replace it in case sour cream is not available.
For individuals who have nut allergies, they may swap almond flour commonly included in gluten-free flour blends with other flours such as rice flour or oat flour. If someone is not gluten intolerant, regular all-purpose flour may also be used.
In terms of flavor variations, one might consider adding a tablespoon of instant espresso powder to intensify the chocolate taste; it does not give a coffee flavor but instead enhances natural cocoa’s notes. Additionally, some prefer mixing in 1 cup of shredded courgette to make a gluten-free courgette cake enriched with hidden vegetables.
The recipe can also feature variations in its texture as using chocolate blocks instead of chocolate chips will give chunks scattered throughout the cake’s body. It posesses an added crunch one would typically relate to brownies enfolded into cake form.
Overall, making modifications to this recipe could end up producing equally delicious results that cater to one’s taste preferences and requirements.
Serving and Pairing
When it comes to serving and pairing your fudgy gluten-free chocolate cake, the options are truly endless. This rich and indulgent cake is perfect for a wide variety of occasions, whether you’re hosting a birthday party, family dinner or simply indulging during an afternoon snack.
One classic pairing for chocolate cake is a tall glass of ice-cold milk or dairy-free milk alternative. The creamy sweetness of the milk helps to balance out the intense richness of the chocolate cake, creating a perfectly balanced treat.
If you’re feeling particularly indulgent, consider pairing your fudgy gluten-free chocolate cake with a scoop of your favorite ice cream or whipped cream on top. The cool and creamy texture of the ice cream adds a luxurious contrast to the warm, dense cake.
For those who prefer a more sophisticated pairing, consider serving your chocolate cake with a strong cup of coffee or espresso. The bold flavors of the coffee complement the deep richness of the chocolate, creating an adult-friendly dessert pairing that’s sure to impress.
Alternatively, if you’re looking for a healthier pairing option, consider serving your fudgy gluten-free chocolate cake alongside fresh berries or sliced fruit. The bright acidity and natural sweetness of fresh fruit helps to cut through some of the richness of the chocolate cake, creating a perfectly balanced and satisfying dessert.
No matter how you choose to serve and pair your fudgy gluten-free chocolate cake, one thing is for certain – this rich and decadent dessert is sure to impress anyone who tries it. So go ahead and indulge – after all, life is too short not to enjoy some truly delicious sweets from time to time!
Make-Ahead, Storing and Reheating
Are you someone who likes to prepare ahead of time? Good news! This Fudgy Gluten Free Chocolate Cake recipe can be made in advance and stored for up to three days. This is perfect for those who want to have a sweet treat on hand or who like to plan out their baking schedule.
To store this cake, place it in an airtight container and keep it at room temperature. Be sure to let it cool completely before storing it. If you want to store the cake for longer than three days, you can also freeze it. Place the cake in a freezer-safe container and store it for up to three months. When you’re ready to enjoy the cake, simply thaw it at room temperature.
When it comes to reheating this cake, there are a few options. You can microwave individual slices for 10-15 seconds or until warm. Alternatively, you can reheat the entire cake in the oven at 350°F for 10-15 minutes. Just be sure not to overheat it or it may become dry.
Overall, this Fudgy Gluten Free Chocolate Cake recipe is perfect for those who like to plan ahead and enjoy delicious chocolatey treats on-the-go. With proper storage and reheating techniques, you can ensure that your cake remains moist and fudgy even days after baking.
Tips for Perfect Results
Now that you’re geared up to whip up a tantalizing gluten-free chocolate cake, let me share with you some tips and tricks to achieve perfect results. I’ve tried and tested this recipe several times and figured out a few important factors that can make all the difference.
First off, when it comes to cocoa powder, I recommend using unsweetened cocoa powder for this recipe – it’s an integral part of the chocolate flavor. To accurately measure it, spoon it into the measuring cup and level it off with a straight edge.
Next, be sure to use room temperature ingredients, such as the milk and sour cream – this will help ensure the batter mixes well and stays smooth. If your ingredients haven’t warmed up to room temperature yet, you can place them in a bowl of lukewarm water for 10-15 minutes.
Moreover, when melting chocolate chips or any form of chocolate, I suggest you use a heatproof bowl resting on top of a pot of hot water. Avoid placing the bowl directly onto the stovetop as direct heat may burn your mixture. Remember to stir often until all chunks have melted and your chocolate appears glossy and smooth.
If you’re adding any additional flavors like vanilla or instant espresso powder, be mindful of how much you add so as not to overpower the chocolate taste. Remember that less is more, especially when it comes to flavorings.
Finally, use good quality gluten-free flour blend that’s suitable for baking. I recommend using one that has xanthan gum added in since gluten-free flours tend to lack elasticity which makes them difficult in holding their shape.
Stick to these tips for perfect results and bask in the glory of your fudgy flourless chocolate cake!
Bottom Line
In conclusion, this fudgy gluten-free chocolate cake recipe is the perfect dessert to satisfy your sweet tooth while still being mindful of your dietary needs. The rich and moist chocolate cake is made with only the best ingredients, ensuring that you get a delicious treat without sacrificing your health.
Whether you’re gluten intolerant, dairy-free or vegan, this recipe can be easily adapted to cater to any dietary restrictions. With simple substitutions and variations, you can make this cake perfect for any occasion.
So go ahead and indulge in this flourless chocolate cake without guilt or worry. With this recipe, you can have a decadent dessert that is both healthy and delicious at the same time. Trust me, once you give it a try, you’ll fall in love with this fudgy gluten-free chocolate cake recipe!
Fudgy Gluten Free Chocolate Cake Recipe
Ingredients
- 1/2 cup gluten-free flour (King Arthur)
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1 pinch salt
- 6 tablespoons sour cream
- 6 tablespoons vegetable oil
- 6 tablespoons cream or 6 tablespoons milk
- 1 dash vanilla
- 1/4 cup vegetable oil
- 6 -8 tablespoons chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
- In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
- Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
- Mix in cream and vanilla until completely combined.
- Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
- Fold in chocolate chips.
- Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
- Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
- Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
- Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!