"Do you remember this Fudgy Chocolate Cake I posted a few months ago?! It’s #glutenfree, #dairyfree and made with my favorite @wholesomesweet coconut palm sugar. I haven't shared the recipe before, but considering the recent difficulties in sourcing wheat flour, I thought I must!"
Fudgy Chocolate Cake
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A Note from Feedfeed
It's the end of the week and you definitely deserve a sweet treat! So why not make a delicious fudgy chocolate cake?! Check out some of Miro's tips below for the perfect gluten free chocolate cake!
Notes from Miro's
This cake is quite fudgy and takes a longer time to bake than the average cake, so don’t be worried if the clock is ticking and the cake doesn’t feel quite done yet!
This amount of batter can also be baked in a 12 cup Bundt pan. Make sure the pan is extremely well greased and try to use a simpler shape of Bundt pan without too many crevices for better success. The baking time will be around 45-50 minutes.
Xanthan gum is quite essential for gluten free baking as it helps recreate the structural network found in conventional wheat flours.
My prefered millet flour is Bob’s Red Mill stone ground. Other brands will work as long as they’re finely ground. If you can’t find millet flour you can substitute with finely ground buckwheat, quinoa or sorghum flour. Be aware that each alternative flour has a different flavor profile and will bring its own complexity to the cake.
This cake is even better the next day. If you have the power to resist (I never do!), let it sit, undisturbed, in an airtight container or under a cake dome for 24 hours after baking.
When wrapped well/kept in an airtight box, this cake can last at room temperature for up to 5 days.
If you can’t find coconut palm sugar you can simply substitute with regular sugar or try another alternative sugar like sucanat, jaggery or maple sugar. Even good old brown sugar will do! But steer clear of date sugar and artificial sugar substitutes.
I suggest and stick to neutral vegetable oils in this recipe. While I love olive oil usually, I find it’s grassiness brings out bitter notes from the millet flour and cacao. I would also stay away from coconut oil as it’s a solid fat that acts differently.
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- Recipe Card
Prep time 10mins
Cook time 50mins
Recipe Card
ingredients
- 1 cup granulated sugar
- 1/4 cup coconut palm sugar
- 1 cup Dutch process cacao powder
- 1 1/2 cups plus 1 tablespoon millet flour
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 teaspoon baking powder
- 1/2 teaspoon xanthum gum
- 1 1/2 cups water
- 3/4 cup plus 2 tablespoons neutral vegetable oil
- 4 large eggs
Method
Step 1
Preheat oven to 350°F. Lightly spray a standard 9 x 5 inch loaf pan (preferably light colored metal) with baking spray. Line the pan with a strip of parchment paper taking care to extend the strip over the sides. This acts like a little sling and makes it easier to get the cake out after it bakes.
Step 2
In the bowl of a food processor, combine both the sugars and process for 10 seconds. Add cacao powder, millet flour, instant pudding, baking powder, and xanthan gum and run the machine for 1 minute. You’ll end up with something that looks like boxed cake mix. At this stage, you could store this dry mix in an airtight container or resealable bag for up to 1 month at cool room temperature, 6 months in the fridge or 1 year in the freezer. (Just be sure to sift the mixture before proceeding with the recipe.)
Step 3
Combine water, oil and eggs in a large mixing bowl and whisk well to combine. Add the dry mix and whisk till it’s smooth and fully mixed without any large lumps, about 15-20 seconds. Be sure not to over mix
Step 4
Pour the batter into the prepared loaf pan. It’s quite a bit of batter and will come to about 1” below the top of the pan. Place the loaf pan on a small baking sheet/tray and slide into the preheated oven. Bake for 40 minutes, turn the cake around and bake for an additional 35-40 minutes. When done, the cake will be quite firm to the touch and register 200°F when an instant read thermometer is inserted in the center. If testing with a wooden skewer, it should emerge with a few moist crumbs attached but nothing that looks like batter.
Step 5
Remove the cake from the oven and let it cool in the tin for 15-20 minutes. Carefully lift the cake out using the parchment paper sling and let it cool completely on a wire rack before slicing into it.