Fudgyglutenfreechocolatecake Recipes

GLUTEN-FREE MOIST CHOCOLATE CAKE

Gluten-Free Moist Chocolate Cake image

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

Provided by ADeSouza

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

Ingredients

1 ⅓ cups water
⅔ cup quinoa
¾ cup butter, melted and cooled
⅓ cup milk
4 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g

DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE

Decadent (Gluten-Free!) Chocolate Cake image

Provided by Ina Garten

Categories dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
1 tablespoon Cup4Cup gluten-free flour
1 1/2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 teaspoon kosher salt
4 extra-large eggs, at room temperature, separated
1/4 cup heavy cream
Coffee or vanilla ice cream, for serving

Steps:

Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

FUDGY GLUTEN FREE CHOCOLATE CAKE

Fudgy Gluten Free Chocolate Cake image

A rich, fudgy, chocolate dessert that is gluten free and egg free! It can even be made into a lava cake, or microwaved!

Provided by benjiklintworth

Categories Dessert

Time 35m

Yield 4 Individual Cakes, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup gluten-free flour (King Arthur)
1/2 cup sugar
1/4 cup cocoa powder
1 pinch salt
6 tablespoons sour cream
6 tablespoons vegetable oil
6 tablespoons cream or 6 tablespoons milk
1 dash vanilla
1/4 cup vegetable oil
6 -8 tablespoons chocolate chips (optional)

Steps:

Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
Mix in cream and vanilla until completely combined.
Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
Fold in chocolate chips.
Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!

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