Fudgy gluten-free chocolate cake


As a kid, I watched the movie Matilda and was both disgusted and jealous of the little boy forced to eat a chocolate cake for a minor crime he did not commit. It was thick, decadent, and fudgy. I wanted to be there with him, shoveling bite after bite, as the crowd cheered, “Bruce Bruce Bruce!” (and Dana Dana). We don’t always get what we want when we are young, like the fancy notebook Penny carried in Inspector Gadget. I clearly had a difficult childhood.

When you get older, you learn many things. For example, you will realize that kids are not punished with chocolate cake in reality, and it will be better once it stops hurting. (My late grandfather said this) or eating a lot of cake won’t do you any good. (My mother says this). The funny thing is that despite this realization, your desire for chocolate cake (and a lot of it) does not go away. The guilt fairy will flutter around your head, saying, “Fatty McFatterson two face” as you take colossal portions.

My solution? Make the cake healthy with things like bananas, avocados, honey, and oats flour. You can then flick the fairy off and say, “Nuh-uh, stupid faces.” The problem is solved. I’m not a fan of bossy fairies.

This is the most fudgy chocolate cake I’ve ever had, and I’m not saying that lightly. After the first bite, I wondered if I had cooked it long enough. But as I tasted and felt the flavors and texture on my tongue, I knew that I’d done well. After 12 feverish bites, I knew that I had done something very correct. Even the pickiest of eaters will be fooled into thinking that this gluten-free chocolate cake is loaded with butter, sugar, flour, and eggs.

This cake has a very fudgy texture thanks to the avocado and banana, which are not noticeable. Honey gives it just the right amount of sweetness. Oat flour and gluten-free flour give it a slightly spongy, light texture. Cocoa powder makes the cake taste like fudge. Thus, the name “Fudgy chocolate cake” was born.

After one bite, I realized it was frosting and cake all in one. Just a dusting of of cocoa powder will do unless you add some vanilla bean or coffee cream ice cream. This would probably be okay.


  • 1/2 cup gluten-free flour blend
  • Oat Flour (ground from gluten-free oats).
  • Coconut flour 2 Tbsp
  • Half a cup of unsweetened cocoa Powder
  • 1/4 teaspoon sea salt
  • Baking soda & baking powder each 2 tsp
  • One medium ripe avocado
  • Bananas 1 1/2 medium very ripe
  • Honey (or maple syrup, agave or agave syrup if vegan).
  • 1/4 cup coconut oil (melted)
  • 1 cup vanilla almond milk, unsweetened
  • White vinegar, 1 Tbsp
  • 2 tsp pure vanilla extract


  • A rack should be placed in the center of the oven. Preheat oven to 350 degrees F. Butter an 8-inch round pan (or 8×8 rectangle pan // adjust pan sizes if changing batch size). Add some white rice (or another GF flour) and toss the pan with it. Remove excess. Set aside.
  • Add avocado and banana into a large bowl and mash.
  • Add vanilla, honey (or maple or agave syrup), and coconut oil. Stir. After measuring the vinegar, pour it into the almond milk. Allow it to sit for a few minutes, then whisk in the vinegar.
  • Add baking soda and powder, and combine thoroughly.
  • Sift cocoa powder, coconut flour, gluten-free blend flour, salt, and oats flour (reserving the coarser oats flour) into a sifter. Then, add wet ingredients. Whisk together vigorously.
  • Add oat flour last and stir again. You can taste it to determine if you need more honey. Pour into the prepared baking pan and smooth it with a rubber scraper.
  • Bake for 40 to 48 minutes or until the toothpick inserted in the middle comes out clean. It is fine to have cracks on top. The edges of the top should be slightly pulled away from each side.
  • Remove from the oven and allow to cool in the pan for an hour. After loosening the sides of the pan with a knife, place a plate over it and gently flip. Repeat the process with another plate. Serve immediately. Dust with cocoa (optional). If you plan to keep the cake for more than a couple of days, refrigerate it. Freeze for even longer storage. Frosting is not really necessary. The cake is rich and fudgy enough on its own.

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