Chocolate Fudge Gluten-Free Cake Recipe

Chocolate Fudge Gluten-Free Cake Recipe

You know those days where all you want is a slice of chocolate cake? That was the kind of day I had yesterday (well really all week I had been craving cake). I feel like chocolate is the remedy for everything and this gluten-free cake recipe certainly is the cure for bad days! It’s so fudgy and moist, you would have no clue it’s vegan or gluten-free!

Chocolate Fudge Gluten-Free Cake RecipeChocolate Fudge Gluten-Free Cake Recipe. Delicious and easy to make!

Yesterday I just had one of those unlucky, things aren’t going quite the way you expected kind of days. Like searching the mall for a sweet surprise for Thomas but not finding anything, then picking up a vegan pizza for lunch and then spilling red pepper flakes all over it and consequently discovering that the Daiya cheese on the pizza was moldy. It was kind of one thing after another! So I knew chocolate cake was definitely going to be necessary to cheer me up. Luckily this cake came out perfectly and I got to enjoy it with my love by my side. I am so grateful I have someone that can cheer me up just by being himself. My day was instantly a million times better!

I adapted this to be gluten-free from my go-to vegan chef, Chloe Coscarelli. I must say I fully credit her for the magic of this recipe. Her recipes have never let me down, she is truly a vegan goddess! I made a few subs here and there to make it a perfectly moist gluten-free cake! I also replaced the canola oil she called for with coconut oil since it’s a healthier, non-gmo option! Plus, I couldn’t help but tone down the sugar a bit. Unfortunately, it seems the only way to make frosting is with at least 4 cups of powdered sugar but if you know of an alternative I can try next time please let me know!

Chocolate Fudge Gluten-Free Cake Recipe

Chocolate Fudge Gluten-Free Cake Recipe

Adapted from Chloe’s Vegan Desserts

Ingredients

For the cake:
1 and 3/4 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1 and 2/3 cups organic cane sugar
3/4 cup raw cacao powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 cup canned coconut milk, mixed well
1/2 cup refined coconut oil
2 tablespoons apple cider vinegar
1 teaspoon pure vanilla extract
1 cup freshly boiled water*

For the frosting:
1/2 cup Earth Balance buttery spread
4 cups powdered sugar
4 ounces dark chocolate
1 teaspoon vanilla extract
4 tablespoons non-dairy milk
Optional: Dark chocolate for garnish

Directions

1. Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans with coconut oil and line the bottoms with baking mats or parchment paper.

2. In a large bowl, whisk together gluten-free flour, sugar, cacao, baking powder, baking soda, and sea salt. In a separate bowl, whisk together coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and then add the hot water. Mix until combined, do not over mix.

3. Fill each prepared cake pan with an even amount of batter. Bake for 15 minutes, then rotate and bake for an additional 15 minutes. Or until a toothpick comes out clean with only a few crumbs.Let the cakes cool for 30-60 minutes, until completely cooled.

4. Meanwhile, melt the vegan butter and chocolate over medium-low heat. Whisk frequently until smooth. Transfer to a bowl and add in the powdered sugar, vanilla, and almond milk. Beat with a hand mixer until fluffy and spreadable.

5. Loosen each cake from the pan by running a knife around the edges and then transfer the first cake onto a cake stand or serving plate. Top with frosting. Remove the next cake and place directly on top of the first frosted cake. Frost the top and sides if desired. Garnish with chocolate shavings.

*Note: You could substitute the 1 cup hot water with 1 cup fresh hot coffee which is what Chloe does for her chocolate cakes. I opt not to since I don’t tolerate coffee but if you do then go for it and let me know how it is!

Gluten-Free Chocolate Fudge Cake by Vegan À La Mode

10 Comments on Chocolate Fudge Gluten-Free Cake Recipe

  1. Susan
    September 10, 2015 at 11:26 am (2 years ago)

    Can I substitute the coconut milk and coconut oil? Sadly, I’m intolerant to coconut

    Reply
    • Karissa Bowers
      September 10, 2015 at 7:26 pm (2 years ago)

      Sure! For the coconut oil, you can substitute canola oil and then for the coconut milk I would try substituting cashew milk or almond milk. Please note though that I haven’t tried the substitutions myself so I’m not sure how it will effect the recipe. I think for the oil it’s totally fine though! I hope this helps!

      Reply
  2. Aleah
    September 10, 2015 at 9:05 pm (2 years ago)

    What do you mean by rotating the pans?

    Reply
    • Karissa Bowers
      September 11, 2015 at 3:46 pm (2 years ago)

      Just turn the pan 180 degrees halfway through baking so it get cooked through evenly!

      Reply
  3. Maia
    September 16, 2015 at 5:11 pm (2 years ago)

    What other flour could i use ? I cant get the one in the recipe where i live :(

    Reply
  4. Miriam
    January 25, 2016 at 12:47 pm (1 year ago)

    Can the gluten free flour be replaced by regular flour?

    Reply
  5. Johnny Webb
    August 24, 2016 at 4:02 pm (7 months ago)

    awesomeness!!! The cake looks a bit flat though, is there any way of raising it, without the use of eggs since it’s an animal product?

    Reply
    • Karissa Bowers
      August 25, 2016 at 3:39 pm (7 months ago)

      Thank you! I intended this cake to be a bit flatter since it is double layered, but if you prefer a cake that is a bit more risen, I would suggest adding an extra teaspoon of baking powder.

      Reply

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