Gluten-free chocolate-fudge cake

Prep 10 min
Total 40 min
Plus Standing Time: 40 minutes
Makes 10 Servings

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Ingredients

1 cup
milk, at room temperature
2
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

Instructions

  • Preheat oven to 350F. Lightly spray a 10 inch Bundt pan with oil.
  • Whisk milk with coffee in a large bowl until completely dissolved. Whisk in eggs, sugar, oil and vanilla. Whisk flour with cocoa, baking powder and soda, xanthan gum and salt in a medium bowl. Whisk into milk mixture. Scrape batter into prepared pan.
  • Bake in centre of oven until a cake tester inserted into cake comes out clean, 25 to 30 min. Transfer pan to a rack to cool completely, about 40 min. Invert pan onto a cake plate.
  • Pour cream into a microwave-safe bowl. Microwave on medium until hot, 1 min. Immediately add chocolate and stir until melted and mixture is smooth. Stir in honey. Or heat cream in a small saucepan over medium until it almost comes to a boil. Add chocolate. Stir just until melted. Stir in honey. Drizzle over cake and top with chocolate curls. Cake will keep well, covered, at room temperature, up to 2 days.
    FOR GLAZE:

  • 1/4 cup 35% cream
  • 56 g semi-sweet chocolate (about 2 squares), finely chopped
  • 1 tbsp honey or corn syrup

Nutrition

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

Photo credit: Michael Alberstat

( 65 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

    Reply

    • That’s great to hear! Thank you.

      Reply

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