Gluten-Free Fudge Cake
Ingredients
FOR THE CAKE:
FOR THE FROSTING:
Instructions
FOR THE CAKE:
- 2 cups sugar
- 1¾ cups Cup4Cup (235 grams) or other light gluten-free flour blend
- 1 teaspoon xanthan gum (omit of your blend has it)
- ¾ cup good quality cocoa powder (unsweetened)
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon sea salt
- 3 eggs, lightly beaten (room temperature)
- 1 cup whole milk (or milk substitute of your choice)
- ½ cup vegetable oil
- 2 teaspoons gluten-free pure vanilla extract
- 1 cup hot coffee
FOR THE FROSTING:
- ½ cup butter (or dairy free stick butter substitute of your choice), melted and cooled slightly
- ⅔ cup good quality cocoa powder (unsweetened)
- 3 cups powdered sugar, sifted
- ⅓ cup whole milk (or milk substitute of your choice)
- 1 teaspoon gluten-free pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
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