This delectable fudge cake is gluten-free and full of flavour.

Gluten-Free Chocolate-Fudge Cake

1 cup milk, at room temperature

2 tbsp instant coffee granules

2 eggs

1 cup granulated sugar

1/4 cup vegetable oil

2 tsp vanilla

1 cup gluten-free all-purpose flour, preferably Bob’s Red Mill

1 cup cocoa powder, preferably Fry’s

1 tsp baking powder

1 tsp baking soda

3/4 tsp xanthan gum

1/2 tsp salt

Glaze:

1/4 cup 35% cream

56 g semi-sweet chocolate (about 2 squares), finely chopped

1 tbsp honey or corn syrup

PREHEAT oven to 350F. Lightly spray a 10-in. Bundt pan with oil.

WHISK milk with coffee in a large bowl until completely dissolved. Whisk in eggs, sugar, oil and vanilla. Whisk flour with cocoa, baking powder and soda, xanthan gum and salt in a medium bowl. Whisk into milk mixture. Scrape batter into prepared pan.

BAKE in centre of oven until a cake tester inserted into cake comes out clean, 25 to 30 min. Transfer pan to a rack to cool completely, about 40 min. Invert pan onto a cake plate.

POUR cream into a microwave-safe bowl. Microwave on medium until hot, 1 min. Immediately add chocolate and stir until melted and mixture is smooth. Stir in honey. Or heat cream in a small saucepan over medium until it almost comes to a boil. Add chocolate. Stir just until melted. Stir in honey. Drizzle over cake and top with chocolate curls. Cake will keep well, covered, at room temperature, up to 2 days.

Serves 10 | Per serving 274 calories, 6 g protein, 48 g carbs, 12 g fat, 12 g fibre, 556 mg sodium. Good source of iron.

Courtesy Claire Tansey

http://www.chatelaine.com/