Gluten-Free Chocolate-Fudge Cake

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
  • 1/4 cup 35% cream
  • 56 g semi-sweet chocolate (about 2 squares), finely chopped
  • 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 the centre of oven until a cake tester inserted into the 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 the 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. The cake will keep well, covered, at room temperature, up to 2 days.



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