Gluten-free AND vegan Fudgy chocolate cake

When talking about gluten-free AND vegan chocolate cakes, there are very different teams. I am on the fudge side. Yes of course I also love the spongy chocolate cakes that are perfect for breakfast. But it’s the fudge, truffle-like chewy texture that gets me the most.

This quick and easy cake recipe comes together in literally 5 minutes, and has the most simple ingredients ever. Rice flour, corn starch, chocolate, oil, plant-based milk, sugar and baking powder. Nothing else. No gums, no gluten-free flours commercial blends, no chemical ingredients. Only naturally gluten-free flours.

How to achieve a vegan fudgy chocolate cake without using any butter or eggs?

The answer to this one is very simple: using A LOT of chocolate! You will see that a good amount of chocolate appears in the ingredients. So make sure to use a good-quality chocolate, because it will strongly affect the final taste.

Can I use any gluten-free flour to make this chocolate cake?

Since I use a very small amount of flour in this recipe, you can replace it with almost everything you want. Potato starch, teff flour, millet flour, quinoa flour will work good. I would avoid buckwheat flour or tapioca flour because I’m not sure it will keep the mouth-melting texture.

Fudgy chocolate cake (gluten-free AND vegan )

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Course: DessertCuisine: FrenchDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

35

minutes

Total time

40

minutes

Ingredients

• 1 cup / 200 g dark chocolate chips

• 4 tbsp / 60 ml sunflower seeds/olive oil (light flavoured)

• 7 tbsp / 100 ml water

• 7 tbsp / 100 ml plant-based milk

• 6 tbsp / 80 g sugar

• ¼ cup / 50 g rice flour

• 7 tbsp / 50 g corn starch

• a pinch salt

• ½ tsp baking soda

• 1 tsp baking powder

• unsweetened cocoa powder / powdered sugar (optional)

How to

• Pre-heat the oven at 355°F/180°C.
• In a large bowl, melt 1 cup of dark chocolate chips, then add 4 tbsp of seeds/olive oil, 7 tbsp of water and 7 tbsp of plant-based milk. Whisk well until smooth.
• Then fold in Then fold in ¼ cup of rice flour, 7 tbsp of corn starch, 6 tbsp of sugar. Finish with a good pinch of salt, half a tsp of baking soda and a tsp of baking powder.
• Line a 7″ cake pan with parchment paper and then pour the batter in it.
• Bake at 355°F/180°C for 35 minutes. The centre of the cake should remain wet and gooey.
• Once cooled down, sprinkle with powdered sugar or cocoa powder (this is optional).

Notes

• You can enrich this cake following your taste: you can top with crushed hazenuts/slivered almonds/sugar sprinkles….

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In love with this gluten-free and vegan fudgy chocolate cake? See the other gluten-free chocolate cakes you can find in the blog!

If you are more part of the “breakfast type of cake” team, take a look at this recipe: CLICK HERE . It’s the perfect soft and moist chocolate cake everyone will love.

On the other hand, you could also try my MAYONNAISE chocolate cake: I know it sounds weird. But it’s actually incredibly tender and you can’t taste the secret ingredient. For the recipe, CLICK HERE.

How can I convert other cake recipes into gluten-free?

If you have a favorite recipe to convert into gluten-free, make sure to read this post . It contains the overall rule to transform any normal cake into a gluten-free one. CLICK HERE TO READ!

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