Gluten-free chocolate-fudge cake

Prep 10 min
Total 40 min
Serves 10



1 cup
milk, at room temperature
1/4 cup
2 tsp
1 cup
gluten-free all-purpose flour, preferably Bob's Red Mill
1 cup
cocoa powder, preferably Fry's
1 tsp
3/4 tsp
1/2 tsp


1/4 cup
35% cream
56 g
semi-sweet chocolate, finely chopped (about two squares)
1 tbsp
honey, or corn syrup


  • Heat a large, wide saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.


Calories 274
Protein 6 g
Carbohydrates 48 g
Fat 12 g
Fibre 12 g
Sodium 556 mg

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Photo credit: Michael Alberstat

( 71 ratings )

2 comments on “Gluten-free chocolate-fudge cake

  1. This cake is extremely easy to make and very good, gluten-free or not. I have also frozen it and it was just as moist after defrosting


    • That’s great to hear! Thank you.


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