Hot Fudge Sundae Cake – DF GF

Hot Fudge Sundae Cake – DF GF

A decadent treat – a dairy-fee, gluten-free hot fudge sundae cake!

Yum!  This hot dessert is good all year long, and even your non dairy-free, gluten-free friends will enjoy it.

This calls for espresso powder.  Although I love good espresso, I have found the espresso powders to be very bitter. Instead, I simply grind my dark roast coffee until it is very fine and use that instead of espresso powder.  Any leftover I throw in with the next day’s ground coffee.


  • 1 cup gluten-free all-purpose flour (1:1) I use King Arthur’s GF flour
  • ⅔ cup sugar
  • 2 tablespoons + ¼ cup cocoa powder, divided
  • 2 teaspoons baking powder
  • ½ teaspoon espresso powder (optional)
  • ½ teaspoon + ⅛ teaspoon salt, divided
  • ½ cup unsweetened dairy-free milk beverage (I use Chobani Oat extra creamy)
  • 2 tablespoons avocado  or olive oil  (or you favorite baking oil)
  • 1 teaspoon vanilla extract
  • ¾ cup packed brown sugar
  • 1½ cups hot water
  • 1 to 2 pints dairy-free ice cream (I use So Delicious Vanilla or Creamy Cashew Frozen Dessert)
  • Chopped nuts, for topping (optional)


  1. Add the flour, sugar, 2 tablespoons cocoa powder, baking powder, espresso/super-fine ground coffee (if using), and ½ teaspoon salt to a mixing bowl. Stir or whisk  the ingredients until combined, being sure to break up any cocoa clumps.
  2. Make a well in the flour mixture and add the milk beverage, oil, and vanilla. Stir to combine. The batter will be a bit thick.
  3. Since this uses Gluten-free flour, LET THE BATTER REST for 15-30 minutes.
  4. Preheat your oven to 350ºF.
  5. Scrape all of the batter into a 9×9-inch ungreased baking pan and spread to even out.
  6. Add the brown sugar, ¼ cup cocoa powder, and ⅛ teaspoon salt to your mixing bowl. Add the hot water and whisk to combine. Slowly pour the chocolate liquid all over the batter in your pan.
  7. Bake for 40 minutes, or until a toothpick inserted into just the top cake layer comes out clean. Let cool on a baking rack for 10 minutes.
  8. Serve the cake topped with 1 to 2 scoops of the dairy-free ice cream. You can optionally top with nuts and whisk water or coconut oil into any remaining sauce in the pan (it is thick, with a pudding like texture) to drizzle it over the top, too.

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