Thick chocolate fudge frosting lies in between two layers of dense chocolate cake. It is rich and decadent. You won’t even know it’s gluten-free and mostly dairy-free. It’s the perfect cake for a celebration or just because!

Hello, Friends!

Chocolate cake is good, even when it’s not that good. This Gluten-free Chocolate Cake, however, is perfection. It’s dense and moist (i know), but what makes this cake a 10/10 is the chocolate fudge frosting. The frosting is thick and rich, you are literally eating fudge with your cake, what else could you want? The rich layers of fudgy frosting will cause you to move your fork around your slice of cake to ensure the perfect bite everytime-not too much frosting, but enough.

I am beyond excited to share this recipe for Gluten-free Chocolate Cake with you! It is an all-time favorite of mine and is very near and dear to my heart. The original recipe is made with wheat flour and sour cream, but I am happy to let you know it is GF and mostly dairy-free. Hope you love it as much as I do!

How to make a moist gluten-free chocolate cake

You may be wondering….isn’t a gluten-free cake going to feel like sandpaper going down your throat when you swallow? Rice flours have been known to have an unappealing texture compared to their gluten-filled counterparts. 

To make a moist gluten-free cake, protein and fat are essential. These will help develop a decent crumb and texture, fooling even the most nonbeliever. This cake isn’t exactly vegan, and I don’t know what would happen if you were tired to make it so. This Gluten-free Chocolate Cake is made using eggs and butter, traditional in normal baking. The eggs help lift and bind the batter. Butter is fatty and helps contribute to a moist cake. 

The secret weapon that might seem a little out there is the coconut yogurt. It can be made from scratch or purchased. If making from scratch Minimalist Baker has an easy to follow guide that I go by. All you do is add probiotics to coconut milk and let it sit at room temperature for a couple of days. It is an extra step, but honestly, I think it is worth it. Coconut yogurt is high in fat, which adds to the moist texture, and there won’t be a coconut flavor. 

I’ve tested the recipe with sour cream as well, and it works at creating a nice crumb, but it wasn’t as soft and moist. Feel free to try either, they honestly both work and you will have the reward of an amazing cake either way!

WHAT FROSTING GOES BEST WITH CHOCOLATE CAKE?

I may be biased, but nothing compares to this chocolate fudge frosting. It complements the cake perfectly! Chocolate goes with chocolate and I don’t know why anyone would ever put a vanilla frosting on a chocolate cake or vice versa.

Chocolate fudge frosting isn’t like a traditional buttercream where you whip your butter to create a light airy frosting. Chocolate fudge frosting is dense and rich. It develops that consistency by slowly cooling the frosting. Through cooling, the sugar molecules crystalize and the consistency of a thick fudge is formed!

If I haven’t sold you on this cake yet, LOOK at that crumb and the luscious frosting. This cake is my favorite, and I am so excited to share it with you! I hope you get a chance to make it!