Fudgy Gluten Free Chocolate Cake
Indulge in the decadence of this fudgy gluten-free chocolate cake, a rich and moist dessert that’s perfect for chocolate lovers and those with gluten sensitivities alike. Made with gluten-free all-purpose flour, dark chocolate, and a harmonious blend of granulated and brown sugars, this cake strikes the perfect balance between sweetness and deep chocolate flavor. Its velvety texture comes from a careful combination of melted butter, cocoa powder, and milk, creating an irresistibly fudgy crumb. Ready in under an hour, this easy-to-make recipe is as versatile as it is delicious—serve it plain, dusted with powdered sugar, or dressed up with whipped cream and berries for an elegant finish. Whether for celebrations or an everyday treat, this gluten-free chocolate cake will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 120 grams Gluten-free all-purpose flour
- 45 grams Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Dark chocolate
- 110 grams Unsalted butter
- 150 grams Granulated sugar
- 75 grams Brown sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 120 ml Milk (dairy or non-dairy)
Instructions
Preheat your oven to 175°C (350°F). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a heatproof bowl, melt the dark chocolate and unsalted butter over a double boiler or in the microwave in 20-second intervals, stirring after each interval until smooth. Allow it to cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and the melted chocolate-butter mixture. Whisk well until smooth and glossy.
Add the eggs, one at a time, whisking vigorously after each addition. Stir in the vanilla extract.
Gradually fold in the dry ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing only until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the cake fudgy.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Serve as is or with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries. Enjoy your fudgy gluten-free chocolate cake!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 34.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
