Recipe: Gluten and dairy free chocolate fudge cake

Chocolatey, fudgey, decadent and yet no dairy or gluten!

This cake uses ground almonds instead of flour and has no added fats. I did worry this would make it dry but it certainly isn’t. It’s dark, and gooey. Don’t expect a light cake either as this cake is deliciously dense and very rich.

For a first bake I’m impressed with this cake and so wanted to share it with you. The icing adds a great touch and improves the look – as the top did crack – but actually taste wise, I don’t think you need it.

This cake would be a great pudding for your guests this Easter weekend and everyone can enjoy it!


For the cake:

265g dark chocolate

215g caster sugar

6 medium eggs, 5 separated

1 tsp instant coffee granules dissolved in 1 tsp of hot water

150g ground almonds

For the icing:

110g dark chocolate

50g vegan margarine

1 tbsp golden syrup

2 tbsps apricot jam


  • Preheat your oven to 170C and line a 9 inch deep cake pan with baking parchment
  • Melt the chocolate in a bowl over hot water – ensuring the water doesn’t touch the bottom of the bowl. Once melted, leave to cool slightly whilst you continue with the rest of the cake
  • Mix together one egg with the 5 egg yolks (reserving the whites in a separate bowl) and the sugar. Mix with an electric hand mixer until the mixture is thick and light in colour
  • Add the coffee, chocolate and ground almonds to the egg and sugar mixture and fold together
  • Using your electric hand mixer on a high speed, whisk the egg whites until they are stiff and fluffy
  • Add a couple of tablespoons of the egg whites to the chocolate mixture and mix to slacken it slightly – this will make it easier to fold in the remaining egg whites
  • Taking a few tablespoons at a time, add the egg whites to the chocolate mixture and gently fold in being careful not to knock any of the air out
  • Once fully combined, pour the mixture in to your prepared tin
  • Bake for 50-55 minutes. Check it after 40 minutes as you may need to add a foil top to the pan to stop the top from burning. Check the cake is cooked by putting a skewer through the cake and seeing if it comes out clean.
  • Leave the cake to cool for 10 minutes in the tin and then remove from the tin and leave to fully cool on a wire rack.
  • Once cooled, warm the jam and using a baking brush, spread this the top and sides of the cake.
  • Over a pan of hot water, melt together the chocolate, syrup and vegan spread. Once melted, leave to cool slightly before pouring over your cake. Use a palette knife to smooth the chocolate and encourage it drip down and cover the sides of your cake. Use your palette knife to ensure the cake is fully covered.
  • Leave to set before you eat the cake


The dancing baker x


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