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


  • 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.


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