Gluten-Free Chocolate Fudge Cake
Indulge in the rich decadence of this Gluten-Free Chocolate Fudge Cake, a dessert that redefines indulgence for those with gluten sensitivities. Made with gluten-free all-purpose flour and packed with the intense flavor of cocoa powder and gluten-free dark chocolate chips, this cake is a chocolate lover's dream. Its moist, fudgy texture is achieved through the perfect balance of buttermilk and melted butter, while a touch of brown sugar adds depth to its sweetness. With a quick 20-minute prep time and just 30 minutes in the oven, this crowd-pleaser is as easy as it is delicious. Whether enjoyed on its own, dusted with cocoa powder, or topped with a luscious gluten-free frosting, it’s the perfect centerpiece for any celebration. Rich, satisfying, and completely gluten-free, this chocolate fudge cake is proof that you don’t have to compromise on flavor or texture when baking for special diets!
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Recipe Information
Ingredients
- 150 grams Gluten-Free All-Purpose Flour
- 50 grams Cocoa Powder
- 200 grams Granulated Sugar
- 100 grams Brown Sugar
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 115 grams Unsalted Butter
- 120 milliliters Water
- 120 milliliters Buttermilk
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 100 grams Gluten-Free Dark Chocolate Chips
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk until thoroughly combined.
In a saucepan, melt the unsalted butter over low heat. Once melted, add the water and whisk to combine. Remove from heat and let it cool slightly.
In a separate bowl, mix together the buttermilk and vanilla extract. Beat in the eggs one at a time until well blended.
Gradually add the butter mixture to the dry ingredients, stirring continuously with a whisk or spatula until the batter is smooth and well combined.
Stir in the buttermilk mixture until the batter is uniform. Gently fold in the gluten-free dark chocolate chips.
Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center of the cake comes out with a few moist crumbs clinging to it.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve dusted with cocoa powder or top with your favorite gluten-free frosting.
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 521.7 g | 190% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 345.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 460 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1565 mg | 33% | |
*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.
