Crazy Cake Gluten Free Chocolate Cake

By MaryEllen

This crazy cake gluten free chocolate cake is made with no eggs, no butter, and no chopped chocolate—but it’s still super moist and tender. And packed with chocolate flavor. Honest.

The texture of the cake made with wine was still absolutely perfect. The taste was different, but the difference is subtle, like you can’t quite put your finger on it but it tastes kind of fruity and earthy, almost.

Ingredients

• For the cake*
• 3 cups (420 g) all purpose gluten free flour (I used Better Batter)
• 1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
• 1/2 cup (40 g) unsweetened natural cocoa powder (Dutch-processed also works fine)
• 2 cups (400 g) granulated sugar
• 1 teaspoon kosher salt
• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (168 g) virgin coconut oil, melted (or vegetable oil)
• 2 tablespoons white wine vinegar
• 2 teaspoons pure vanilla extract
• 2 cups (16 fluid ounces) brewed coffee, dry red wine (like Pinot Noir, Merlot or Cabernet Sauvignon), or lukewarm water
• For the glaze
• 6 ounces dark chocolate, chopped
• 3 tablespoons unsalted butter, chopped
• 2 tablespoons heavy whipping cream
• 2 tablespoons brewed coffee, dry red wine or lukewarm water
• Cut It In Half: To make one 8-inch or 9-inch round cake, simply cut all of the ingredients in half and follow the same instructions. Baking time for an 8-inch cake should be at least 30 minutes; for a 9-inch cake at least 25 minutes.

Details

Servings 1
Preparation time 5mins
Cooking time 50mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 350°F. Grease a standard 12-cup bundt pan, dust it lightly with cocoa powder and set it aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, sugar, salt, baking soda and cinnamon and whisk to combine well. In a separate medium-size bowl, place the melted coconut oil, vinegar, vanilla and coffee, wine or water, and whisk to combine well. Create a well in the center of the dry ingredients, pour in the wet ingredients and whisk until just combined. The batter will be soft. Pour the batter into the prepared bundt pan and smooth into an even layer. Place the pan in the center of the preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge comes out clean (about 45 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

While the cake is cooling, make the glaze. Place the chopped chocolate and butter in a small heat-safe bowl and melt in the microwave in 30-second bursts at 70% power or over a double boiler, stirring until melted and smooth. Add the whipping cream and coffee, wine or water, and mix to combine well. Allow the glaze to sit until no longer hot to the touch. Pour the glaze evenly over the top of the cooled bundt cake. Allow to set at room temperature or in the refrigerator before slicing and serving.