Gluten Free Chocolate Fudge Cake
Gluten Free Casually
Gluten Free Casually
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  • 1 3/4 cup sugar (I used unbleached, GMO free sugar but you can use regular white sugar)
  • 1 1/2 cups gluten free flour blend (I used Betty Crocker Gluten Free Flour Blend in today's recipe)
  • 1/4 cup gluten free coconut flour (If you don't have this then you can use gluten free flour or finely ground almonds instead. I like the silky texture of coconut flour in this cake. You can't taste the coconut flavor because the dark chocolate will be high lighted)
  • 3/4 cup unsweetened gluten free cocoa powder (I used a German brand but you can use any good quality cocoa powder)
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon salt ( I just use the regular table salt since it is finely ground)
  • 4 eggs (I used large sized organic brown eggs)
  • 1 cup milk + 1 teaspoon white vinegar (let stand 2 minutes to thicken. It gives the texture and flavor of buttermilk. You can substitute dairy free milk)
  • 3/4 cup black coffee (you won't taste the coffee but it will give the chocolate a depth of flavor that isn't too sweet. If you don't have coffee then you can substitute water or additional milk).
  • 4 oz cream cheese, softened (you can substitute a dairy free cream cheese or shortening. I like the texture that the cream cheese gives this cake. It keeps it moist and makes the chocolate flavor more intense. I have substituted shortening but I do prefer using cream cheese when possible)
  • 3 oz semi-sweet chocolate, melted and slightly cooled
  • 5 tbs softened real butter or margarine that contains at least



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