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5 from 5 votes

Gluten-Free Chocolate Fudge Cake

This Gluten-Free Chocolate Fudge Cake is rich with chocolate and boasts a moist and tender crumb. Finished with a luxuriously silky buttercream for the ultimate indulgence. No xanthan gum is needed for this crowd pleaser of a cake.
Prep Time1 hr
Cook Time35 mins
Course: Cake
Cuisine: British
Servings: 16 servings
Calories: 769kcal


  • 125 g 70% dark chocolate
  • 100 g teff flour
  • 80 g sweet rice flour
  • 50 g almond flour
  • 90 g cocoa powder
  • 1 tablespoon espresso powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 400 g whole milk
  • tablespoons apple cider vinegar
  • 160 g caster sugar
  • 100 g soft light brown sugar
  • 170 g olive oil
  • 3 eggs medium sized, about 60 each
  • 1 teaspoon vanilla extract

Chocolate Fudge Buttercream

  • 300 g 70% dark chocolate
  • 500 g unsalted butter room temperature
  • 50 g cocoa powder
  • 500 g icing sugar
  • ½ teaspoon salt


  • Pre-heat oven to 180°C / 160°C fan assisted oven / gas mark 4 and line and grease 2 x 8 inch round cake tins.
  • Melt the chocolate in a bain marie, or a glass bowl set over a pan of boiling water, then set aside.
  • Pour the milk into a jug and stir in the apple cider vinegar. Let stand for 5-10 minutes to curdle slightly.
  • In a large mixing bowl, or stand mixer, whisk together the flours and starches, cocoa powder, espresso powder, bicarbonate of soda and salt until well mixed.
  • In a separate bowl mix together the vinegar milk, sugars, olive oil, eggs and vanilla then beat into the flour mixture.
  • Finally mix in the melted chocolate until completely incorporated.
  • Divide the mixture between the 2 cake tins and bake in the oven for 35 minutes or until an inserted skewer is removed without a wet crumb.
  • Turn out the cakes and cool on wire racks before filling with buttercream.

Chocolate Fudge Buttercream

  • Melt the chocolate in a bain marie or a glass bowl set over a pan of boiling water, then set aside to cool.
  • Beat butter together with the icing sugar in a stand mixer for at least 6 minutes until light and creamy, scraping down the sides every so often.
  • Add the cocoa powder, melted chocolate and salt then beat until smooth and incredibly creamy.



Unit Conversions

A unit conversion for US customary measurements has been included above but please note the recipe has not been tested using cup measurements.  Weighing ingredients is always recommended for accurate results.

Ingredient Substitutions

  • 70% chocolate. Swap for 50-60% chocolate or a dairy-free chocolate.
  • Whole milk. Swap for plant milk for dairy-free version.
  • Teff flour. Swap for sorghum flour or oat flour.
  • Almond flour. Swap for ground almonds or tapioca flour.
  • Butter. Swap for a plant based butter for dairy-free version.

Baking Tips

  • Chocolate. Make sure the melted chocolate has cooled for at least 10 minutes before adding to the cake batter and the buttercream.
  • No stand mixer. You don't need to use a stand mixer for making the cake batter. However if you are not then make sure to sift the dry ingredients and the sugars as they have a tendency to clump and it will mix better.
  • Buttercream. If you cover the mixer with a tea towel when beating the butter and sugar then you won’t get a sugar snowstorm in your kitchen. For the lightest creamiest result then mix the butter and sugar for at least 6 minutes in the stand mixer, scraping down the sides every so often.
  • Slicing the cake. If you are serving straight away then place the cake in the freezer for 20 minutes, it will make it easier to cut. In between cuts wipe your knife with a warm damp cloth for clean slices.

Make Ahead

You can make this cake up to 3 days in advance. Store in the fridge.


You can freeze the cake whole with the buttercream. It's best to chill the cake completely before wrapping up well in cling film and aluminium foil. The cake will keep well in the freezer for up to 3 months. Defrost the cake overnight in the fridge before removing the plastic wrap then bring to room temperature before serving. You could also freeze the cake in slices.


Calories: 769kcal | Carbohydrates: 75g | Protein: 8g | Fat: 52g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 375mg | Potassium: 401mg | Fiber: 7g | Sugar: 55g | Vitamin A: 876IU | Calcium: 94mg | Iron: 5mg