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Fudgy Dark Chocolate Cake

gluten free fudgy chocolate cake

I’ve been daydreaming about a menu for Christmas day . . . pasta, roasted vegetables, and for sure, chocolate cake. Then I got distracted and made the chocolate cake above. Can you tell that photo isn’t staged? Lol. Anyway, if you’re looking for the easiest way to make a scrumptious chocolate cake, you’re in luck.

With a leavening tweak and sugar swap from another recipe, this chocolate cake has the perfect texture and light, tender crumb. By the way, this single layer cake is one of the desserts we made at the gluten free class in November. Really loved the mini cakes that some of you made in class. I wanted to share the recipe here because it’s so good.

Fudgy Dark Chocolate Cake

1-9" round or 8" square cake

Single layer gluten free chocolate cake with ganache. Easy to mix by hand in a few minutes. Ready to eat in 45 minutes. Double the recipe if you need two layers.


  • Cake:
  • 1 cup gluten free flour (I used Pamela's Artisan Blend)
  • 1 cup brown sugar, packed
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk, any kind
  • 1/3 cup olive oil
  • 1 egg, slightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/3 cup coffee
  • Glaze:
  • 1/3 cup heavy cream
  • 2/3 cup chopped dark chocolate or chips


Preheat oven to 350 degrees. Grease a 9 inch round OR 8 inch square pan. Alternate prep: line pan with parchment paper. One more option: make 6 mini cakes in 4" round pans. Be sure to grease the mini pans well, even if they're non-stick.

In a medium bowl, combine: gluten free flour, sugar, cocoa, baking soda, baking powder, and salt.

In a large cup, combine: milk, oil, egg, and vanilla.

Stir liquid ingredients into dry ingredients and blend well.

Add coffee (or warm water if you really don't want to use coffee) and gently blend into cake batter.

Pour batter into a 9 inch round or 8 inch square pan. Bake for 30-32 minutes, until tester is mostly clean. Just fyi, mini cakes bake for about 18 minutes.

Make a simple ganache by heating 1/3 cup cream just to a boil. Pour hot cream over 2/3 cup mini chocolate chips (or chopped chocolate). Let sit for a few minutes before stirring. Pour over cake as needed.