Apr
17
2013

Gluten-Free Fudge Cake

gluten-free fudge cake
Often, our search for the one turns out to be fruitless. We dabble here and there, but end up settling for second (or third) best. We spend our lives with a muted version of the one we really want. Sure, it’s good enough. But is it really what we have been longing for? Are we really satisfied? Are our needs really being met?

Friends, there is no need to settle, because I can introduce you to the one. The one who will restore your faith and hope. The one who will give you comfort in times of need. The one who will be the hit at the party. The one who will steal your heart.

I met the one quite a few years back, before I was gluten-free. I too, had settled for something that was inferior, thinking that my needs would really never be met. But I decided to set out again, in an effort to find the happiness I deserved. And it took some time, but I did find true love. On the back of the Hershey’s Cocoa Powder box. It was love at first bite.
IMG_5480
I’ll be the first to admit our love became a bit obsessive. I wanted it all the time. It was so easy to be passionate about a cake I could make from scratch in less than five minutes. I took it everywhere. It played a starring role at all of our birthday celebrations.

But then I found out I had celiac disease. I was terrified that the one I loved so much would leave me. That I would never be able to experience another love, another relationship, like I had shared with the one. But after I made the cake for the first time, using Cup4Cup flour, I realized that ours was a love that would stand the test of time. In sickness and in health. With regular flour or gluten-free flour. ‘Til death shall us part.

IMG_5479
IMG_5484
In time, I experimented with using other gluten-free flour blends (like mine). They work well…but admittedly not quite as well as Cup4Cup, which lends such a moist and tender crumb to the cake. Though the recipe is perfect as it is on the box (as my friend Tamar pointed out, box recipes are usually the best tested recipes in the world), sometimes I like to mix it up a little. Usually I add hot coffee in place of the boiling water. Sometimes I add a little cinnamon and cayenne to make a Mexican chocolate cake. But however you make it, even if you have never had success with a homemade cake recipe, you can have success with this one. Because it truly is the one.

Gluten-Free Fudge Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

serves 8

Gluten-Free Fudge Cake

This rich, one bowl, chocolate cake has been my go-to recipe for years. It originally came from the back of the Hershey's Cocoa Powder box, but I've adapted it to be gluten-free. I think you'll find this cake to be the one you've been looking for.

Ingredients

    For the cake:
  • 2 cups sugar
  • 1 3/4 cups Cup4Cup (235 grams) or other light gluten-free flour blend
  • 1 teaspoon xanthan gum (omit of your blend has it)
  • 3/4 cup good quality cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 eggs, lightly beaten
  • 1 cup whole milk (or milk substitute of your choice)
  • 1/2 cup vegetable oil
  • 2 teaspoons gluten-free pure vanilla extract
  • 1 cup hot coffee
  • For the frosting:
  • 1/2 cup butter (or dairy free stick butter substitute of your choice), melted and cooled slightly
  • 2/3 cup good quality cocoa powder
  • 3 cups powdered sugar, sifted
  • 1/3 cup whole milk (or milk substitute of your choice)
  • 1 teaspoon gluten-free pure vanilla extract
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
  2. Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
  3. Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
  4. Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
  5. Frost the cooled cakes as desired.

Comments

  1. Oh joy, rapture! Thank you for sharing your Hershey’s “back of the box” chocolate cake recipe tweaked to perfection for the gluten-free world, Ali. I agree with you. C4C (Cup4Cup) Gluten-Free Flour is exceptional in its performance and taste with home-baked goods. It has not failed me yet. (Thanks, Lena & Chef Keller!) And, I too, make this cake with dark brewed coffee in lieu of water. The recipe is a classic and the gluten-free world thanks you for developing its GF counterpart. xo P.S. Lovely photography as always, my friend!

  2. It’s true. This is the best cake ever. My family has been using this recipe for years. Hhmm, maybe tonight:)

    • Right!?!? It’s that easy. :)

      • Do you have any special tricks for the cake not sticking to the pan? I tried making this last night but had to pitch the whole thing because it literally broke in half. Parchment paper at the bottom maybe?
        Thank you!!! :)

        • I’m so sad you tossed out the cake (even broken bits can be worth eating….) ;). Anyway, I have never had trouble with my cakes sticking to my pans and I usually only use cooking spray. But for you, spray the pan, line with a round of parchment in the bottom, then spray again. Hopefully that will do the trick. Good luck!

  3. I also just made the chocolate cake from the back of the Hershey’s box (with my own adaption to be gluten-free) and decided it was the best gluten-free cake ever. When I saw your post for a gluten-free chocolate cake, I was skeptical that it could be as good as the Hershey’s one. I smiled when I realized that it’s the same one. :)

  4. Lovely moist chocolatey texture. Nest time I will try it with a little less Stevia as it was very sweeet and left a slight after taste.

  5. I’m allergic to caffeine so I don’t drink coffee – would you use water as a good replacement? Thanks! Looks great, can’t wait to try it!!

  6. Wow, what a great introduction to your blog! I made this cake over the weekend for a family birthday dinner and it was divine! I have to confess that the frosting doubled as my lunch as I was preparing the cake. I also made extra frosting and used it to frost birthday cupcakes for the next day. I used Domata all purpose flour and was very happy with the results on all fronts (taste, texture, consistency). Thank you for this scrumptious treat that will now be a mainstay in our home!

  7. Britney says:

    Alison, new to your blog (it’s been a lifesaver) and I was curious if you’ve made this recipe with your all-purpose glute-free flour blend? If so, how does it compare if made with Cup4Cup? I’m VERY stingy wiht my Cup4Cup flour because of price. Thanks!

    • Hi Britney! Welcome. :) I definitely use my own flour blend with this recipe because I’m also stingy with my Cup4Cup. It still turns out great, but sometimes the middle sinks in a bit and the crumb is a tad denser. Nothing that frosting can’t cure. ;)

  8. Jamie D says:

    When you bake do you use glass pans or metal baking pans. I’ve only been eating gf for 5months and my mother in law does all the baking :) (I’m spoiled). However, I’d like to learn how to do a few things!

  9. Hi,

    This cakes looks amazing! Id love to cook it for my 6 year old. Unfortunately I’m in Australia and I can’t find Cup4Cup. What could I use instead? Is your blend a SR blend or a plain flour blend? I’m still learning the ropes so the blending of flours has me a little confused!

    Or could I just substitute a GF SR flour into it?

    Can’t wait to make it if possible!!!!

  10. Is there a healthier oil that I can use instead of vegetable oil?

  11. Sora Deetza says:

    please can you suggest a homemade blend without potato starch?
    I was finally getting a handle on things in our GF kitchen for the kids, now I too have joined the GF world but also need to eliminate potatoes (and coffee, spinach, tomatoes, soy and dairy!) thankfully we can all still have eggs!!

    • Hi Sora! Swap out the potato starch with additional corn or tapioca starch. When making substitutions in flour blends always trade a starch for a starch or a flour for a flour. It’s best to do it by weight. In my flour blend recipe, all the weights are included. Make sure you swap an equal weight of tapioca or corn starch (or blend the two). Hope that helps. :)

  12. Hi Alison,
    I made this two weeks ago and have meant to let you know that it was fantastic! The cake had great lift ( the baking powder/soda ratio was perfect–you’ve really solved that problem for me, thank you) and the frosting was no-nonsense and delicious. My family was genuinely happy with the flavor and texture, with no comments about how “you can hardly tell that it’s gf”. Three changes that I made were that I used Better Batter flour (245g), substituted 1 cup of brown sugar for 1 cup of the granulated and then used 1 tablespoon of vanilla (BB flour needs the extra vanilla flavor and the moisture of the brown sugar). Thanks so much!

  13. Tiffany fisher says:

    Hi! Have you ever made this cake with unsalted butter in place of the vegetable oil?

  14. Hey! just made this recipe (cupcakes) for my Dad’s Birthday & was wondering how to store them… fridge or counter? Thanks!
    They are amazing :)

  15. Hi Alison,

    This looks delicious! Would it be possible to use almond flour or coconut flour instead the Cup4Cup flour you recommend? Unfortunately I’m allergic to both corn and tapioca (it causes so many problems!) so I can’t use the suggested flour. Thanks!

    • Hi Megan,

      A flour blend is best when working with gluten-free flours. I prefer a mixture of about 60% whole grains (almond, coconut, rice, millet, etc.) and 40% starch. Because you react to both corn and tapioca, I’d suggest using arrowroot flour (35%) with a touch of potato starch (5%). Both almond flours and coconut flours will absorb much of the moisture in the cake, rendering it crumbly w/ a dry texture. Try a flour blend with brown rice, sweet rice, coconut OR almond, plus the arrowroot & potato starch for best results. You will have to experiment a bit to see what combination works best for you. Good luck!

  16. Check out this mock cup4cup – I used it in this recipe and it worked very well.
    http://glutenfreeonashoestring.com/better-than-cup4cup-gluten-free-flour-blend-d-i-y-how-to/

  17. Hi There!!
    I am a gluten free baker. I have been trying to find a really moist and chocolaty gf cake, and i think i found it!!! I can’t wait to make it. Thanks. I am young so i am going to substitute the coffee for yogurt, we will see if that works! Please check out my blog: Bellas Baking and Cooking Blog.

    Thanks
    Bella

  18. I’m not gluten tolerant but am trying to make your fudge cake for a friend. I forgot to buy the xanthan gum. I have the white rice flour and the arrowroot flour which I mixed. will this cake flop without the gum mixature ?

  19. Brenda Gross says:

    What can be used in place of the xantham gum? Looking for a recipe for a little boy at church that doesn’t contain wheat, corn (read that xantham gum is a corn derivative) or soy.

    Thanks!

  20. I made this cake this morning. when I looked at it to check to see if it was done, it wasn’t and it was to the top of the pan. I put it back in to finish baking. when it was done it had fallen in the middle all the way around. Do you know why this happened? When I flipped it it looked great. D McGuire

  21. Brenda Gross says:

    So … I totally had no idea that baking powder had corn starch in it!! (Guess that’s what happens when your start really looking @ labels!) And, the kiddo has issues with corn so anything with corn starch is out. I read about using baking soda/cream of tartar as an alternative to baking powder. Has anyone done this (not just this but in any baking recipe)? Does it affect the taste at all?

    Thanks!
    Brenda

    BTW – my friend (kiddo’s mom) said the dietician said xantham gum is ok.

    • You are one awesome friend, Brenda! I’ve used that sub for baking powder with great success (usually after I’ve discovered that I’ve run out). Doesn’t change the flavor at all. Also, Featherweight Baking Powder is made using potato starch instead…so look for that at the store as an alternative as well. :)

      • I saw that as an option as well. Trying to find a store local that carries it. I look forward to trying this recipe! I was going to make it yesterday but realized I was almost out of sugar! (And I was home with my boys on a snow day and didn’t want to go out with them shopping!!)
        Thank you for your quick responses! I’m trying to quickly educate myself about the GF (and other allergies!) world so that I can bake/decorate some cakes for friends who have the problems and can’t go to a bakery.

        Brenda :)

  22. Anne Ognenis says:

    Hi, if you don’t have xantham gum or guar what can be used as a substitute? I did see in a previous comment about chia seeds. Would that be using the same amount as xantham? Also can you use store bought gf sr flours?

  23. Another question! (I’m full of them!) I can sub applesauce for the vegetable oil, right? Mine is a blend with soybean oil (which kiddo can’t have any soy!) and I don’t want to buy another vegetable oil. :)

  24. Hi Alison,
    I was recently diagnosed with gluten issues. I was so excited when I found this cake recipe. Unfortunately mine did not work so well. I followed the recipe and ingredients step by step with the following exception. I used rice milk.
    The recipe says to bake for 30-35 mins. I set my fan assisted oven to 35 mins. When I put a knife in it came out all covered in cake mix. I ended up baking the cake for 50 mins and the knife was still not completely clear. I took it out and I found the cake to be very stodgy almost sticky like brownie that was not cooked through. Do you perhaps know what the problem might be. Your advice will be greatly appreciated. Thanks Joia

  25. Allison,
    Thank you so much for this recipe. I made this the Sunday before Easter. We had an early celebration with my daughter and her family. I put seedless Raspberry jelly between the layers and on top to about 1″ from the edge and covered the outside with homemade whipped cream. This was her favorite before I went gluten free, so needless to say I haven’t made one in years. This cake was so good that we ate almost half of the cake in one day. Thank you again for the most delicious chocolate cake I have ever eaten in my life. I have told everyone about your site.

  26. Hi Alison,
    I am going to try this recipe this weekend with the hopes of making it for a graduation party next weekend. I need to be able to “decorate” the cake. I know that chocolate icing can be colored (have to make maroon icing), so that’s not a problem, but could it be put in a piping bag and piped? Would it “crust” so that I could smooth it out like a traditional butter cream icing would? Thank you so much for your help.

  27. Hi Alison, I have been on the hunt for a yummy chocolate cake for my soon to be 9 year old’s birthday (both herself and her father – my hubby are gluten sensitive which has been a relatively new discovery for us). I’m very excited to try this tomorrow. I have a flour mix from our local bulk store that is pretty much identical to Bobs Redmill all purpose GF flour, do you think that will do? I also noticed that you’ve told a few people that you can just use boiling water in place of the coffee. I would prefer to do this because its a cake for my young daughter (& I’m a tea person not coffee). Do you think it will make the cake to bland omitting the coffee? Thanks so much, can’t wait to look around the rest of your site!

    • Water is fine–it is plenty chocolatey–as for the flour blend, normally I recommend one that is bean flour free, but the chocolate will disguise any off Flavors, so it will probably be fine :)

      • Thanks for the quick response Alison! I wish I could find the cup 4 cup flour but I don’t believe its available where I am (just outside of Toronto, Ontario, Canada). Would your flour blend listed on this site be better? Thanks again – so great that we can actually get advice from you the author of the recipe!

      • Hi Alison, just thought I’d let you know how the cake turned out last weekend. Everyone absolutely loved it!!! I did end up using the flour I had on hand that had the bean flour in it. I was still concerned so I decreased the flour by 1/4 cup and increased the cocoa by a 1/4 cup. I tasted the batter before putting it in the pans to bake and was still a little concerned I could taste the ‘off flavour’ you were talking about. So to combat that I shaved a bunch of chocolate off some baking chocolate that we had on hand from making chocolate truffles, then added that into the batter before baking. It did a great job of improving the taste and the cake was awesome! Also the small amount that was left kept in a cake container on the counter to be eaton the following day and still tasted moist and delish! Thanks so much for a great recipe!

  28. Do you know anyone who has had success making this processed sugar free? I was thinking of using Agave in place of some of the liquid, but not sure how that would turn out.

  29. HI! I am planning on making these into cupcakes for my son’s birthday party on Sunday. I am planning on doing a batch and a half (36 cupcakes) and was wondering if you knew the gram weight of the flour blend? Everything else will be easy to convert. Also, I typically use a blend of brown rice, white rice, potato and tapioca….is this considered a “light flour blend” as you suggested above? Should I make it more starchy? Thanks!

  30. Does the cake taste like coffee flavor?

  31. Elle S. says:

    I made this and it’s absolutly amazing! I’ve been gluten-free for a year now and dairy free(lactose intolerant) for as long as I can remember, and even if who I am baking for isn’t a celiac or gluten free diet I still cook gluten free for them too. One of my friends is a calorie counter and I would love for them to have this cake but I know they would want to know the nutrition information, can anyone tell me how many calories would be in the cake and frosting?(I use almond milk vanilla unstweetened which is only 30 calories per up)

  32. Hi There!

    I think I finally found the best gluten free cake ever, after searching for a while!! These are amazing. I do have one tiny problem, every time I fill it higher, it has a muffin top and caves in the middle. Any ideas why?

    Please check out my gluten free blog!
    Thanks
    Bella

  33. My family also loves the Hershey’s box chocolate cake recipe. It’s perfection. Thank you for the tip about Cup 4 Cup. It’s been recommended to me before but I haven’t tried it yet. I need to make a chocolate cake tomorrow so it might be time! :)

  34. Just wondering if this cake freezes well before adding the frosting.

  35. Most AMAZING cake ever! I used the Gluten Free on a Shoestring Better than Cup4Cup as recommended above. It has to have been one of the best cakes I’ve made (including those that aren’t gluten free!). It did fall in the middle after I took it out (extra icing pocket!) and it did take a bit longer to cook but seriously tastes fantastic!!!!!

    • Lucy: Mine did the same, but as you said an “icing pocket” – didn’t fall too much though and it didn’t affect the taste :-) Mine took longer to cook as well, but I used a spring form pan instead of two smaller cake pans. I expected it.

  36. Alison: OMG, what an incredibly GREAT cake. I am new to GF baking and this was the best experience I’ve had (even with regular baking)!
    It was my husband’s birthday yesterday and I thought I would try this as a surprise. We had 4 couples here and EVERYONE loved it. I tweaked it a bit because I didn’t have some of the ingredients – used 1/4 C avocado oil and 1/4 C olive oil instead of “veg. oil (as I don’t keep it in my pantry); used your GF Flour Blend instead of Cup4Cup (as we are in Canada and it’s not very available here). One fellow has requested I make it for his birthday this coming Christmas Eve so that will be his birthday present from me! The taste was absolutely amazing. None of the others that came are GF, and were totally blown away by the taste. Thank you so much for this recipe. It is definitely a do over.
    Question – can I use a flaxseed mixture for the eggs. My granddaughter is extremely allergic to eggs and I would love to make it for her as she is a junior chocolate-a-holic! :-) Thank you again. Louise

    • Hi Louise! I’m so happy it turned out well, and I love your use of olive and avocado oils. Yes! I haven’t tried it with flax eggs, and I’d suspect that it might not rise as high. However, it’s worth a try. Please let me know if you try it–and how it goes. :)

  37. Can you substitute vegetable oil with olive oil or what is a good alternative ? I didn’t realize vegetable oil had soy in it

    • Yes. You can use canola, olive, avocado, melted coconut, grapeseed…whatever floats your boat. However, keep in mind that the oil could impart its flavor to the cake. :)

  38. Loved this cake! My son’s girlfriend can only eat gluten free. This was a fantastic cake!

  39. Jennifer Sharp says:

    I only have ground rice flour and no xanthum gum, would this be okay?

  40. Doris Vella says:

    I haven,t tried it yet and from Malta I buy Doves Farm gluten free flour. Do you think it is ok to use this instead of the one you mentioned as I don’t know if we have it in our country? Thank you Doris

  41. Dawn Joy Cooper says:

    I love this cake. I modified it after making it once and it dimples, sinks in the middle much less. I separated the yolks from the whites and added in the yolks then added two more whites and whipped them and added it to the cake. I made this with almond milk instead of whole milk. It is good and pretty. Also, I used your flower mixture.

    Dawn Joy

  42. Thank you for this! I followed the recipe, but used hot water instead of coffee because I was too rushed to make coffee. I’m thrilled to have a recipe that tastes like cake, not beans, and has the texture of cake.

  43. Monica P says:

    This was before GF and now continues to be my favorite go-to cake. I can’t tell you how much I appreciate your recipe redoux and tips for cup4cup. Super moist and cocoa rich as ever! Thanks muchly:)

Trackbacks

  1. […] Gluten-Free Fudge Cake (A Girl Defloured) […]

  2. […] Gluten Free Fudge Cake recipe from A Girl Defloured  […]

  3. […] again it goes back to T-Bone’s glorious recipe for cupcakes that led me to find this recipe by {A Girl…Defloured} to which I’ve made a couple small adjustments. The original recipe […]

Speak Your Mind

*