Fudgy GF Chocolate Cake ~ Rich chocolate flavor & low-fat
A fudgy GF chocolate cake that is unbelievably moist, delicious, and even low-fat! I was thrilled to find this chocolate cake! I was even more thrilled to eat it!!
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A recipe is a bonus for me when it’s already egg-free and I don’t have to figure out the best egg substitute. Love that!
I tried making this cake with two different gluten-free flour blends and baking times. I found that I preferred the version shown above that was more like a cake, because after all…it is a cake!
But we all know there are those times when a gooey fudgy treat hits the spot, so just shorten the baking time by about 5 minutes for this version.
This gooey fudgy version will look more like the picture shown below. Also, this one is a bit sticky; so chill it before eating for the best results. I also used mini semi-sweet chocolate chips on this version of the chocolate cake.
Both options are insanely delicious and addicting so watch out!
For me, chocolate with a very rich, solid chocolate taste is what indulging is all about. Not to mention required if I’m going to satisfy a craving.
This cake is my new favorite treat! It’s already a low-fat cake but you can leave out the chocolate chips if you want a dessert with even less fat.
A Few Tips On The Ingredients I Used:
~I used almond butter in this recipe but any nut butter is fine.
~If you are not gluten-free you can, of course, use regular all-purpose flour. I used Pamela’s Artesian Gluten-Free All-Purpose Flour Blend. This product already has xanthan gum in the blend, which is necessary for gluten-free baking. If your gluten-free flour does not have xanthan gum you will need to add it to this recipe.
~You will also notice I used beet sugar in my recipe. My choice of beet sugar is, NOW non-GMO Beet Sugar. I use beet sugar because I have a sensitivity to sugar cane. Either type will make a perfect cake.
There are 2.5 WW points in each serving if divided into 12 squares.
Enjoy!
Fudgy GF Chocolate Cake
Ingredients
- 1 cup gluten-free flour blend the blend should include xanthan gum. If not add 1/2 tsp to the recipe.
- 1/4 cup plus 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup water
- 2/3 cup beet sugar ; regular granulated sugar is fine too.
- 1/3 cup mashed banana
- 1/4 cup nut butter of choice; I prefer almond or peanut butter ~ sun flower seed butter for nut-free.
- 2 tsp vanilla extract
- 1/3 cup semi-sweet allergy-friendly chocolate chips or mini semi-sweet chocolate chips. I used Enjoy Life Dark Chocolate Morsels which are allergy-friendly.
Instructions
- Preheat oven to 350
- Prepare an 8"x8" pan with parchment paper.
- In a medium mixing bowl combine the first 4 ingredients. Mix well.
- In a small mixing bowl combine water, sugar, mashed banana, nut butter, and vanilla. Mix well.
- Combine mixtures in a medium mixing bowl and mix well with a spoon. Pour into prepared pan and bake for 30 minutes.
- Enjoy your cake at room temperature or chilled.
- For a gooey brownie-like texture bake 25 minutes. Let cool to room temperature and serve chilled or frozen. I like these frozen they taste like fudge!
- Store leftovers in the refrigerator or freezer
Notes
This recipe idea is from Chocolate Covered Katie, Chocolate Banana Snack Cake. I made a few changes for my personal needs. Follow the link to find her original recipe.
For we with pancreas issues, is there a way to reduce the fat and can I use monkfruit sweetener?
Hi Tess,
Yes, you can substitute the sugar with Monkfruit sweetener in this recipe. As far as lowering the fat in this recipe, I’m not sure. Nut butter is a good oil substitute in these brownies because it adds protein and has some nutritional value when compared with a basic oil. One thing you could try is adding 2 tablespoons more banana or unsweetened applesauce and reducing the nut butter to 2 tablespoons. You might try this recipe that has zero added oil and Monkfruit can be substituted for the sugar: https://www.marysbusykitchen.com/fudgy-gluten-free-chocolate-cupcakes/
Thanks for asking about this, it’s a great question. Take care.