Dairy & Gluten Free Chocolate Fudge Cake
The softest chocolate cake topped with gooey fudgy frosting that just screams comfort eating. My chocolate fudge cake is not only dairy free but also gluten free as well.
Equipment
- Saucepan
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Cake
- 100 grams Plant Based Butter (unsalted) (7.5 tbsp)
- 106 grams Brown Sugar (1/2 US cup)
- 2 Eggs (large - approx 100 grams)
- 62 ml Plant Based Milk (1/4 US cup)
- 84 grams Almond Flour (3/4 US cup)
- 90 grams Gluten Free Self Raising Flour (3/4 US cup)
- 12 grams Cocoa Powder (2 tbsp)
For the Fudge Icing
- 40 grams Plant Based Butter (unsalted) (3 tbsp)
- 50 grams White Sugar (1/4 US cup)
- 30 ml Water (2 tbsp)
- 100 grams Icing Sugar (3/4 US cup)
- 12 grams Cocoa Powder (2 tbsp)
Instructions
Prep
- Preheat your oven to 325°F/160°C and gather all of your ingredients and supplies. Ensure that your butter,milk and eggs are at room temperature.
- Grease and line an 8x8 inch baking pan with parchment paper.
To Make the Cake
- Cream 100g of butter and 106g of brown sugar in a bowl.
- Add 2 eggs, mixing with each addition. Add 62ml milk and 84g of almond flour and mix until combined.
- Add 90g of gluten free self raising flour and 12g cocoa powder and mix to fully combine.
- Evenly spread the cake batter into the prepared baking pan and bake for 20-22 minutes at 325°F until well risen.
- Let the cake cool in the pan for 5 minutes before turning it out onto a parchment paper lined cooling rack. Allow to cool completely before removing the parchment paper then turn over the cake onto a serving platter.
To Make the Fudge Icing
- Add 40g of butter, 50g white sugar and 30ml water to a small saucepan. Heat over a medium heat until the butter melts and the sugar dissolves.
- Pour in to a heat proof bowl and stir in 100g icing sugar and 12g cocoa powder.
- Cover and chill in the fridge for 20 minutes.
Finishing the Cake
- Remove the icing from the fridge and whisk for 30 seconds until it thickens into a spreadable icing.
- Using an offset spatula, liberally spread the icing over the top of the cake.
- Serve immediately. Enjoy!
Video
Notes
- This cake makes approximately 16 generous slices.
- Store at room temperature for 2-3 days. I recommend loosely placing foil on top of the cake to stop the icing from sticking to it and to stop the cake from drying out.
- This recipe will also make approx 12 cupcakes. Bake at 325F for 18-20 minutes.
- See the full recipe post for substitution information for other dietary requirements.
- Nutrition information is based on 1 slice per serving with approximately 16 servings per recipe. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Nutrition
Serving: 185 SliceCalories: 185kcalCarbohydrates: 21.6gProtein: 1.6gFat: 10.5gSaturated Fat: 1.4gCholesterol: 20mgSodium: 133mgPotassium: 54mgFiber: 1.2gSugar: 15.9gCalcium: 44mgIron: 1mg
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