4 - 6 October 2019LONDON

Our Sponsor Food Thoughts are showing you how to create a classic that's gluten free but still delicious - the fudge cake. 

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes


2 cups caster sugar
1¾ cups flour or other light gluten-free flour blend
1 tsp xanthan gum
¾ cup good quality cacao powder
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
3 eggs, lightly beaten (room temperature)
1 cup whole milk (or milk substitute of your choice)
½ cup vegetable oil
2 tsp gluten-free pure vanilla extract
1 cup hot coffee

For decoration
½ cup butter (or dairy free stick butter substitute of your choice), melted and cooled slightly
2/3 cup good quality cacao powder
3 cups powdered sugar, sifted (add more according to taste)
1/3 cup whole milk (or milk substitute of your choice)
1 tsp gluten-free pure vanilla extract
Pinch of salt


1. Preheat oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside
2. Combine the sugar, flour, xanthan (if using), cacao, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
3. Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pan for 5 minutes, then turn out onto a rack to finish cooling completely.
4. Make the frosting. Whisk the melted butter into the cacao powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth, glossy and has a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
5. Frost the cooled cakes as desired.


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