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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!

rich chocolate cake that is gluten, dairy, and egg-free.

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. It is also 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 low-fat, 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 am sensitive to sugar cane. Either type will make a perfect cake.

There are 2.5 WW points in each serving if divided into 12 squares.


healthier desserts



Fudgy GF Chocolate Cake

An easy chocolate cake recipe that is so moist you won't even miss the frosting.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: dairy-free, fudgy chocolate cake, Gluten Free Chocolate Cake, healthier desserts, vegetarian, WW
Servings: 9 Servings


  • 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.


  • 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


I prefer to only line the bottom of the pan, but feel free to line the sides as well. Sometimes for me, it just gets to be too much paper to work around.
These are amazing with regular or dairy-free ice cream too!
Enjoy Life Dark Chocolate Morsels
**Cut into 12 servings for 2.5 WW points.

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.

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    1. 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.

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