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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Mocha Fudge Cake

Gluten-Free Mocha Fudge Cake

April 13, 2015 by Alea Milham 2 Comments

This post may contain affiliate links. Read our disclosure policy here.
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Gluten-Free Mocha Fudge Cupcake or Cake Recipe

I shared my Mocha Fudge Frosting recipe almost 6 months ago, but like with my Gluten-Free Chai Spiced Cake, I forgot to share the recipe for the cupcakes after sharing the frosting recipe. Oops! Again!

My family has long loved my Mocha Fudge Frosting, but I always served it on top of chocolate cake. It wasn’t until we went gluten-free and I had a hard time finding a gluten-free chocolate cake that I liked that I started using coffee to mask some of the flavors from the flours. I finally created a gluten-free chocolate cake that I think tastes amazing and doesn’t need coffee to improve the flavor, but my family has now become so accustomed to having coffee in their chocolate cake that they still request it.

I modified my Gluten-Free Chocolate Cake recipe to make my Gluten-Free Mocha Fudge Cupcakes. I have included times for making a 2 layer cake and a 13×9 cake in the directions. After the cupcakes are cooled, top with Mocha Fudge Frosting.

Gluten-Free Mocha Fudge Cupcake Recipe

5.0 from 2 reviews
Gluten-Free Mocha Cake with Mocha Fudge Frosting
 
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Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
Author: Alea
Recipe type: Dessert
Serves: 24
Ingredients
  • ¾ cup white rice flour
  • ¾ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon guar gum (or xanthan gum)
  • 1 tablespoon baking powder
  • 2 cups sugar
  • ¾ cup + 2 tablespoons cocoa powder
  • ⅔ cup oil
  • 1½ cups piping hot coffee
  • 1 teaspoon gf vanilla
  • 2 eggs
Directions
  1. Preheat oven to 350 degrees. Grease 2 – 9 inch pans, a 13 x 9 pan, or line 2 cupcake pans.
  2. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
  3. Place cocoa in a small bowl. Pour the hot coffee over the cocoa.
  4. Add oil, eggs, and vanilla to the cocoa mixture.
  5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  6. Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 30 - 35 minutes (30 - 40 minutes for a 13 - 9 pan and 18 - 22 minutes for cupcakes) or until an inserted toothpick comes out clean.
  7. Place on a cooling rack to cool. Once cooled frost with Mocha Fudge Frosting.
3.5.3208

 

I used my Norpro Cupcake Decorating Set to top the cupcakes with frosting.

More Gluten-Free Cake Recipes:

  • Gluten-Free Cola Cake
  • Gluten-Free Vanilla Cake
  • Gluten-Free Hummingbird Bundt Cake
  • Gluten-Free German Chocolate Cake with Dairy-Free Topping

If you have a loved one with Autism, Asperger’s or somewhere on the spectrum, you will be touched by this song: Reach for You…A Song for Autism:

 This recipe is shared with Gluten-Free Wednesdays and Allergy-Free Wednesdays.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Alexa says

    February 11, 2014 at 3:58 am

    Ooh, I have recently had to go gluten free, and I”m always looking for yummy recipes! Glad I found you through #SITSblogging. I’ll be coming back!!!

    Reply
  2. Susie (The Esthetic Goddess) says

    February 10, 2014 at 12:48 pm

    These look really yummy! I will have to try them out. Thanks for sharing.

    Reply

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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