Gluten-free eating has gained popularity in the last few years, and whether you’ve restricted your diet for medical reasons or lifestyle ones, it’s never been easier to eat gluten-free. Gluten is a substance found in cereal grains (especially wheat), which makes dough elastic and helps it rise, and let’s be honest, makes baked goods taste good.
But while baking without gluten can be tricky, creating treats that rival their wheat-filled counterparts is possible, as our gluten-free chocolate-fudge cake proves: with an all-purpose, gluten-free flour and the addition of xanthan gum (for binding), this cake is moist, rich, and chocolaty. It dispels the myth that making palate-pleasing baked goods (in a snap) isn’t possible gluten-free – one bite of this cake and you won’t feel like you’re missing a thing!
Preheat your oven to 350˚F and spray a 10-inch Bundt pan lightly with oil. In a large bowl, whisk the instant coffee into the room-temperature milk until it’s dissolved completely, then whisk in the eggs, sugar, oil, and vanilla.
In a separate bowl, whisk together the flour (we used Bob’s Red Mill all-purpose gluten-free flour), cocoa, baking powder and soda, and xanthan gum (a corn-based product used in gluten-free recipes that replicates the chewy texture of wheat flour, and can be bought at most grocery stores or the Bulk Barn). Combine the flour cocoa mixture with the milk mixture, and pour the batter into your prepared Bundt pan.
Bake the cake in the centre of the the oven until a cake tester comes out clean, approximately 25-30 minutes. Transfer the pan to a rack until cooled, about 40 minutes. While it cools, chop the semi-sweet chocolate squares for the glaze. Once cooled, invert the pan onto a cake plate so it’s ready to be glazed.
To prepare the glaze:
Pour 35% cream into a microwave-safe bowl and microwave on medium until hot (1 minute). Add the chopped chocolate immediately and stir until it’s melted and smooth. Add honey (or corn syrup) and stir until combined. You can also make the glaze stove top, by heating the cream in a small saucepan until it almost comes to a boil. Then add the chocolate and stir until melted, followed by the honey. Drizzle the chocolate glaze over the cake and top with chocolate curls.
The cake will keep well at room temperature (covered) for up to two days.
Try this recipe: Gluten-free chocolate-fudge cake
- 1 cup milk, at room temperature
- 2 tbsp instant-coffee granules
- 2 eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 tsp vanilla
- 1 cup gluten-free all purpose flour, preferably Bob’s Red Mill
- 1 cup cocoa powder, preferably Fry’s
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 1/2 tsp salt
- FOR GLAZE:
- 1/4 cup 35% cream
- 56 g semi-sweet chocolate (about 2 squares), finely chopped
- 1 tbsp honey or corn syrup