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chocolate fudge cake recipe gluten free

Easy Gluten-Free Chocolate Fudge Cake Recipe!

This particular variation offers a solution for individuals who avoid gluten. Maintaining the desirable characteristics of a classic dessert its intense chocolate flavor, soft crumb, and fudgy texture without the use of wheat flour is a valuable contribution to the culinary landscape. It allows those with gluten sensitivities or celiac disease to enjoy a familiar favorite without compromising their dietary requirements.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert

Equipment

  • 9-inch round cake pan – essential for baking the cake.
  • Measuring cups and spoons – ensure precise ingredient proportions.
  • Large and medium mixing bowls – used to separate and combine wet and dry ingredients.
  • Whisk – for thoroughly blending dry ingredients.
  • Spatula – aids in folding and combining mixtures.
  • Electric mixer (handheld or stand) – optional but helpful for achieving a smooth, lump-free batter.
  • Cooling rack – allows the cake to cool evenly and prevents soggy bottoms.
  • Oven thermometer – ensures accurate oven temperature for consistent baking results.

Ingredients
  

  • 1 cup 120g gluten-free all-purpose flour blend (with xanthan gum)
  • cup 60g unsweetened cocoa powder
  • 1 cups 300g granulated sugar
  • 1 teaspoons baking powder
  • teaspoon baking soda
  • teaspoon salt
  • 1 cup 240ml buttermilk
  • cup 120ml vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup 240ml boiling water
  • Optional: Chocolate frosting of choice

Instructions
 

  • Preheat oven to 350F (175C). Grease and flour a 9-inch round cake pan.
  • In a large bowl, whisk together gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  • Gradually add the boiling water to the batter and mix until smooth. The batter will be thin.
  • Pour batter into the prepared cake pan.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  • Let cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  • Once cooled, frost with chocolate frosting, if desired.
  • Optional Tips: For a richer chocolate flavor, substitute brewed coffee for the boiling water. If buttermilk is unavailable, substitute with regular milk mixed with 1 tablespoon of lemon juice or white vinegar, letting it sit for 5 minutes to curdle slightly. Ensure your gluten-free flour blend contains xanthan gum; if not, add teaspoon of xanthan gum to the dry ingredients.

Notes

Variations

This dessert lends itself well to various adaptations. For ingredient swaps, almond flour can replace part of the gluten-free flour blend for a nuttier flavor, though it may slightly alter the texture. For a mocha twist, instant espresso powder enhances the chocolate profile. Regional variations might include adding cinnamon and a pinch of chili powder for a Mexican chocolate-inspired cake. Dietary adjustments are also possible: dairy-free milk and oil can replace buttermilk and vegetable oil, accommodating lactose intolerance or vegan preferences. Further, sugar alternatives, such as erythritol or stevia, can reduce the overall sugar content, catering to those managing blood sugar levels.

Serving Suggestions

The completed “chocolate fudge cake recipe gluten free” can be enjoyed in multiple ways. It is well-suited for birthdays, celebrations, or simply as an after-dinner treat. Serving it slightly warm with a scoop of vanilla ice cream elevates the experience. Alternatively, fresh berries and a dusting of powdered sugar provide a lighter, more elegant presentation. The cake pairs well with coffee, tea, or a glass of cold milk. Consider garnishing with chocolate shavings or a drizzle of chocolate sauce for added visual appeal and flavor.

Storage Tips

Proper storage maintains the cake’s freshness and texture. The baked “chocolate fudge cake recipe gluten free” should be stored in an airtight container at room temperature for up to three days. Refrigeration extends its shelf life to approximately five days, although this may slightly dry the cake. To prevent dryness, wrap the cake tightly in plastic wrap before placing it in the airtight container. For longer storage, the cake can be frozen for up to two months. Thaw it overnight in the refrigerator before serving. Slices can be individually wrapped and frozen for single-serving portions.