Gluten-Free Chocolate Fudge Cake
By Alison Needham · atabledefloured.com
1 hr 15 min10 slices
A rich, moist gluten-free chocolate cake with a fudgy cocoa frosting.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease two 8-inch / 20 cm cake pans with gluten-free cooking spray | ||||||
| 400 g sugar | Whisk dry ingredients | Beat in eggs, milk, oil & vanilla | Whisk in hot coffee until smooth | Divide between pans, bake 350°F / 175°C, 30–35 min | Cool in pans 5 min, turn out to cool completely | Frost cooled cakes |
| 220 g Cup4Cup (or other light gluten-free flour blend) | ||||||
| 1 teaspoon xanthan gum (omit if your blend has it) | ||||||
| 75 g unsweetened cocoa powder | ||||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon baking soda | ||||||
| 1 teaspoon sea salt | ||||||
| 3 eggs, lightly beaten, room temperature | ||||||
| 240 ml whole milk (or milk substitute) | ||||||
| 120 ml vegetable oil | ||||||
| 2 teaspoons pure vanilla extract | ||||||
| 240 ml hot coffee (or hot water) | ||||||
| 115 g butter (or dairy-free substitute), melted and cooled slightly | Whisk melted butter into cocoa | Alternate sugar & milk, beat until glossy | Beat in vanilla & salt | |||
| 65 g unsweetened cocoa powder | ||||||
| 360 g powdered sugar, sifted | ||||||
| 80 ml whole milk (or milk substitute) | ||||||
| 1 teaspoon pure vanilla extract | ||||||
| 1/8 teaspoon salt | ||||||
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