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.
Gluten free chocolate cake goes vegan
Have you seen the Buzzfeed Tasty red wine cake? I saw it in one of those food-pornographic “oh yeah” videos after a reader linked to it and said, um, I want to have it. And make mine gluten free, please.
But the Buzzfeed recipe didn’t look so great to me, just at a glance, and anyway gluten free recipes are different. If I’m going to recreate a cake, I’m just going off taste, texture, and concept. Not the “regular” recipe.
Now, usually, to get deep, rich chocolate flavor from a cake or cupcake, I’ll replace some of the butter in the recipe with melted chocolate. Not surprisingly, the fastest way to get to a rich chocolate cake is to add, well, chocolate.
But this amazingly moist, naturally dairy-free chocolate cake doesn’t have any chopped, melted chocolate in the batter. And it doesn’t even need it.
To make this simple cake, I started with one of my favorite gluten free chocolate cake recipes. It’s a Depression-era special when butter and eggs were simply out of reach for many, so it’s naturally vegan.
Do you have to use brewed coffee?
In a word: no. Since I hadn’t made this recipe in a while, 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.
I then replaced the water with strong brewed coffee, since coffee really does greatly enhance the chocolate flavor. Even better. That was my winner, for sure.
Next, it was time to replace water with wine. This time, no bueno for the kids so that just means more for me. Making this crazy cake with wine made it taste 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.
Make it in rounds or as a bundt cake
When I first tried making this cake, I only made it as a bundt cake. Bundt cakes make such an amazing presentation, and not every cake recipe seems to work well in that form. But I had long suspected that I could either halve the recipe and make it in one round pan, or make it as is in two round pans.
Well, I’m happy to report that it this recipe works amazingly well in rounds. You will be so impressed by how it rises without a dome (unless it’s a muffin, I don’t want a dome!) on top. That makes it perfect for layering.
The ingredients are so simple to cut in half if you’d like to make just one round—which is what I usually do. It’s a thick enough cake when cut in half that I don’t feel like I need a layer cake even for a festive occasion.
How to make this crazy 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. If you’re looking for a more traditional, somewhat richer cake, there’s always my spectacular one bowl gluten free chocolate cake. The secret to the moistness of that cake is the sour cream.
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. And if you’re thinking of a flourless chocolate cake, my favorite recipe is waiting for you in all its rich fudginess and glory!
Ingredients and substitutions
The chocolate cake itself is already gluten free, dairy-free and vegan. Here are some notes on additional ingredients in the glaze and some in the cake:
Dairy-free: The glaze can easily be made dairy-free (and vegan) by using dairy-free chocolate, nonhydrogenated vegetable shortening in place of butter, and canned coconut cream in place of heavy whipping cream. I’ve done it (and so have many of you over the years!) and those substitutions work beautifully.
Virgin coconut oil: Triple-filtered virgin coconut oil is totally free of any coconut aroma. If you’d still like to avoid it, you can use grapeseed oil, avocado oil, or Spectrum brand nonhydrogenated vegetable shortening, melted.
Cocoa powder: I have made this cake using natural cocoa powder, and using Dutch-processed cocoa powder and they both work beautifully. The richer the cocoa powder, the richer your chocolate cake will be.
I haven’t tried carob powder or anything alternative like that, but it’s worth a shot. If you’d like to make this recipe without chocolate at all, I now have a vanilla crazy cake version, which is delicious, too.
Coffee: The brewed coffee in the cake can be replaced with lukewarm water or a dry red drinking wine like Pinot Noir, Merlot or Cabernet Sauvignon. Never bake with anything you wouldn’t want to drink, as baking intensifies the flavor.
The cake doesn’t taste like coffee when you use brewed coffee; it just serves to intensify the chocolate flavor. The brewed coffee in the glaze does contribute a bit of a coffee taste. You can replace that with more cream. Oh, and of course decaffeinated coffee is great—we aren’t in it for the caffeine in this recipe at all.
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
Comments are closed.
Would red wine vinegar work in place of the white?
Hi, Sheryl, I’d really recommend something that is more neutral tasting than red wine vinegar.
hello again,
i used Better Batter flour, and weighted all my ingredients. I think its time to have the oven re-calibrated :(
I don’t recommend that, believe it or not, Christina! Even once you have it calibrated, it will fall back out of calibration. Just get an inexpensive oven thermometer and use that as a gauge instead.
Mine didn’t turn out. After an 1 and 15 mins in the oven, it was still raw in the middle, and slightly burnt on the edges. Right after it was cooled, it ended up in the garbage.
That’s really a shame, Christina. This is a very well-tested recipe that will work when made as written. I’m afraid there are just too many variables for me to guess what went wrong, but making any substitutions, not measuring by weight, using a poor-quality all purpose GF flour blend and not using an oven thermometer are always good places to start.
Hi. This. recipe looks delicious. I would need to use almond flour, I believe the amount would be higher than your gluten free blend. Do you have an idea of the amount? Thanks for any information.
You can’t replace all purpose gluten free flour with almond flour, Norma. You can only use almond flour in recipes that are formulated for it. It isn’t an all purpose flour. You’d probably prefer my Paleo recipes. Just have a look at that recipe category here on the blog! https://glutenfreeonashoestring.com/category/paleo-2/
Made this today and it is as good as I used to make before I needed to go GF. Family loved it and were amazed it was GF.
That’s so amazing, Liz! I’m so happy to hear that. Music to my ears!
It would be ok for kids as the alcohol content of the wine evaporates during baking :)
Have u baked with coconut flour? I’m new to gluten #ree baking n not have much knowledge of using the different flours. Could u tell me about the measurement of each i.e. like rice to water.
If you’re new to gluten free baking, Mary, your best bet is just to follow recipes to the letter. I’m afraid it’s all much more complicated than my giving you ratios, especially with respect to coconut flour. Have a look at the Paleo recipe category here on the blog if you’re curious about baking with coconut flour and almond flour.
My Mom used to make this cake (not gluten free) for Serbian Orthodox holidays that required fasting, because fasting requires no eggs, milk, or butter. She always made it with coffee and Heinz white vinegar. She always made it in a 13 by 9 pan, and topped it with powdered sugar. I think I’ll go and make this now. Thanks, Nicole.
Hi, Carole, thank you so much for telling me about that memory. I know it sounds cliché, but I develop these recipes in the hope that someone can reclaim a memory just like that. I hope you love the cake just like you used to!
Sounds great. Cannot wait to make it. Do you have any sugar free recipes?
Hi, Gail, I don’t have any recipes that are specifically sugar-free, no. Wherever possible, I provide suggestions for how you can try replacing the sugar in a recipe with a substitute. I think you might be able to make this recipe with Swerve granulated sugar substitute, but it does tend to be drying so you might have to add some more coffee. Just pay close attention to the texture of the batter.
Not sure, but I think Karla meant apple, not access. Auto-correct can be a pain!
I don’t know why that never occurred to me, Leigh! Thanks for weighing in. I wouldn’t use apple cider vinegar in this recipe as it has a distinct flavor that you don’t want here.
Do u think coconut sugar in place of sugar and access in place of the white wine vinegar would work
Hi, Karla, I’m afraid I don’t think that coconut sugar would work, no. It behaves quite differently than refined granulated sugar in baking. I’m afraid I don’t know what access is.
What does the white wine vinegar do? Does it need to be white wine vinegar? Thanks! Can’t wait to try it.
It balances the recipe and activates the baking soda, Nita. Yes, you need it! You could use another vinegar but you want one without any unpleasant taste.
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 😉
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!
Okay, great! Thanks for the info :)
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!
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.
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!
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.
another homerun and sister, I love me a good bundt cake! :)
can the glaze be made non-dairy? what can I subsitute the whipping cream for?
Coconut cream!
Totally agree with this. I also saw some cashew cream at my co-op recently…. looked delicious.
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!
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!