Bready or Not: Fudgy Chocolate Gluten-Free Cake

Posted by on Sep 25, 2019 in Blog, Bready or Not, brownies, cake, chocolate, gluten-free | 0 comments

This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.

Bready or Not: Fudgy Chocolate Gluten-Free Cake

While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.

Bready or Not: Fudgy Chocolate Gluten-Free Cake

It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.

Bready or Not: Fudgy Chocolate Gluten-Free Cake

Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!

Bready or Not: Fudgy Chocolate Gluten-Free Cake

This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.

Bready or Not: Fudgy Chocolate Gluten-Free Cake

Modified from Allrecipes Magazine February/March 2015.

 

Bready or Not: Fudgy Chocolate Gluten-Free Cake

This gluten-free chocolate cake includes basic ingredients and is fast to make, to delicious results. The cake keeps well in the fridge and can be frozen as well.
Course: Dessert, Snack
Keyword: cake, chocolate, gluten free
Author: Beth Cato

Ingredients

  • 1/2 cup cocoa powder sifted, plus more to dust pan
  • 4 ounces semisweet chocolate chips
  • 1/2 cup unsalted butter
  • 3/4 cup white sugar
  • 3 eggs beaten
  • 1 teaspoon vanilla extract
  • confectioners' sugar for top, optional

Instructions

  • Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
  • In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
  • Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
  • Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
  • OM NOM NOM!

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