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Crazy Cake Gluten Free Chocolate Cake

Crazy Cake Gluten Free Chocolate Cake

This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it’s still super moist and tender. Find out just how this simple cake is done!

This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it's still super moist and tender. Find out just how this simple cake is done! http://glutenfreeonashoestring.com/crazy-cake-gluten-free-chocolate-cake/

The inspiration for this amazingly moist, naturally dairy-free chocolate cake was the wine cake a reader had seen on Buzzfeed’s Tasty and asked me to recreate. The easiest way to make a gluten free wine cake was to take a chocolate cake recipe that already called for water, and simply replace it with wine.

Soon after, I remembered this recipe for crazy cake gluten free chocolate cake. It’s a Depression-era special, when butter and eggs were simply out of reach for many. The recipe is already on page 151 of my second cookbook, Gluten Free on a Shoestring Quick & Easy.

This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it's still super moist and tender. Find out just how this simple cake is done! http://glutenfreeonashoestring.com/crazy-cake-gluten-free-chocolate-cake/

I hadn’t made the recipe in a while, so I first made it straight-up with water. It was, in a word, delicious. No eggs, but there’s still plenty of rise and it’s insanely moist and tender. Crazy, indeed.

I then replaced the water with strong brewed coffee, since coffee really does greatly enhance chocolate flavor. Even better. That was my winner, for sure.

This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it's still super moist and tender. Find out just how this simple cake is done! http://glutenfreeonashoestring.com/crazy-cake-gluten-free-chocolate-cake/

Next, it was time to replace water with wine (no religion puns from me no sir). This time, no bueno for the kids so that just means more for me. It was really intense.

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.

If you’re invited to a cocktail party and you don’t want to go empty-handed, try making this into a crazy wine cake. It would be spectacular—for adults of course.

This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it's still super moist and tender. Find out just how this simple cake is done! http://glutenfreeonashoestring.com/crazy-cake-gluten-free-chocolate-cake/

This crazy cake gluten free chocolate cake is so ridiculously easy. By the time you get it in the pan and the oven, you almost can’t shake the feeling that you must have forgotten something. But it’s really that easy.

Because there are no eggs, no butter and no milk, none of the ingredients need to be brought to room temperature before baking. If you only need 1 round cake, halve all the ingredients.

Would you rather make a layer cake instead of a bundt? Divide the batter between two round cake pans. Then go crazy with your bad self.

This crazy cake is a gluten free chocolate cake made with no eggs, no butter and no chopped chocolate—but it's still super moist and tender. Find out just how this simple cake is done! http://glutenfreeonashoestring.com/crazy-cake-gluten-free-chocolate-cake/
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Prep time: Cook time: Yield: 1 bundt cake

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 (or white balsamic) 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.

Directions

  • 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.

  • Adapted from the Crazy Cake on page 151 of Gluten Free on a Shoestring Quick & Easy.

Love,
Nicole

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

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  • Kim

    I love chocolate cake with coffee but I am wondering how do you think it would taste with half coffee and half wine?

    • So funny you should ask that, Kim, since that’s basically the one combination I haven’t tried! If you want to use less wine, I have made it with 1/2 wine and 1/2 water. I’m honestly not sure about the wine/coffee combo, but I’m totally curious!

  • Pamela F

    Having managed a small wine shop in WA state for several years, I had the opportunity to try some amazing wines. I am so going to make this cake for my next wine tasting event. I’ll bet it would also be delicious made with a great WA state Syrah. I’m excited to try this soon!!

    • That’s awesome, Pamela. I bet it’s going to be a big hit!

  • Char 1957

    can the glaze be made non-dairy? what can I subsitute the whipping cream for?

    • Mare Masterson

      Coconut cream!

      • Jennifer S.

        Totally agree with this. I also saw some cashew cream at my co-op recently…. looked delicious.

  • Jennifer S.

    another homerun and sister, I love me a good bundt cake! :)

  • LeeO

    I am in love! This cake was awesome! Being Gluten, dairy and egg sensitive this was perfect. I cut back on 1/2 cup and used xilitoyl in place of sugar and used vegan marg, coconut cream and earth balance chocolate in the glaze it was amazing! Thank you this is now my favorite desert recipe.

  • Becky White

    I was just thinking how much I missed this cake from my childhood! I’ve been trying to figure out a way to make it GF, this recipe is perfect!!!! Thank you!

  • Cathy Leslie-Hunt

    This was an excellent cake!! I loved that it was also for the most part dairy free – I used some dairy free butter and coconut milk in place of the cream in the glaze and I was really happy with it, as were the rest of my family.

  • Yvonne Marcoux

    Nicole could you please advise on the substitution of Carob powder for the cocoa (if possible)? Bob’s red mill directions recommend the cocoa be replaced with one and a half to two parts carob by weight.

    I was thinking a straight exchange by weight may be my starting point…

    Thanks a bunch for your recipies. 💕

    • Hi, Yvonne,

      Carob powder is really quite different in taste from cocoa powder, so I honestly don’t know how it would behave. I’m afraid you’ll just have to experiment!

  • Charlotte

    Would it be possible to make this cake vanilla instead of chocolate? Would I substitute the 1/2 cup cocoa with an additional 1/2 flour then add a splash of vanilla extract?

    • You can’t, no, Charlotte. Flour is simply not equivalent to cocoa powder in baking. But never fear! I’m working on a vanilla version of this fabulous cake. Stay tuned!

      • Charlotte

        Okay, great! Thanks for the info :)

  • Natalie Gifford

    Yum! I made this cake for St Patrick’s Day & instead of the white wine I added 2 tbsp of Creme de menthe liqueur. And the just the lukewarm water. It was so savory & very rich. I’m not sure if Creme de menthe is gluten free, but it made for a good mint addition. I decided to try it because I remembered my Mom making a grasshopper cake with the whip cream & chocolate…. Maybe you could try a gluten free version of that cake 😉

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