Valentine’s Day Gluten Free Chocolate Fudge Cake

Gluten Free Chocolate Fudge Cake | Gluten Free If You Please

Valentine’s Day is around the corner. It’s that very special time of year where chocolate is expected and heartily consumed. In anticipation for February 14th I made Gluten Free Chocolate Fudge Cakes with Greek Yogurt Frosting that can be made in less than 3o minutes with ingredients you probably already have at home. 

Gluten Free Chocolate Fudge Cake | Gluten Free If You Please

These cakes are super easy to  make: assemble ingredients, melt butter, combine ingredients, pour into greased ramekins and bake for 15 minutes. Ramekins make the perfect single – serve cakes. Be sure to grease them well so the cake can easily fall out after baking. When cooled I usually lay my hand over the ramekin top, tip it upside down, and the pat the bottom of the ramekin with my other hand the cake falls out. If you are having a bit more trouble try loosening up the edges with a butter knife.

 

Gluten Free Chocolate Fudge Cake | Gluten Free If You Please

Raspberries and mint are the perfect compliment to this thick fudge chocolate cake. Top with a spoonful of Vanilla Greek Yogurt Frosting, a handful of raspberries, mint and a dusting of powdered sugar.

Gluten Free Chocolate Fudge Cake | Gluten Free If You Please

This recipe makes 4 cakes. They store nicely for seconds the night after too. Just store in an airtight container in the fridge and heat in the microwave for about 10 seconds before eating. Enjoy!

Valentines Day Gluten Free Chocolate Fudge Cake
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Chocolate Fudge Cake
  • ¾ cup cocoa powder
  • ¾ cup butter
  • 1¼ cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 tablespoons gluten-free flour blend
  • Raspberries
  • Extra powdered sugar for dusting

  • Vanilla Greek Yogurt Frosting
  • 1 cup greek yogurt
  • 1 teaspoon vanilla
  • ⅓ cup powdered sugar
Instructions
  1. Chocolate Fudge Cake
  2. Pre-heat oven to 425 F.
  3. In a small cooking pot, melt ¾ cup of butter over medium - low heat.
  4. Stir cocoa powder into melted butter until thick and creamy.
  5. Slowly stir in powdered sugar.
  6. Add 2 whole eggs and 2 egg yolks and beat until thoroughly mixed.
  7. Slowly stir in gluten free flour and mix well.
  8. Grease 4 ramekins and evenly divide batter into each of them.
  9. Place ramekins on a cookie sheet and bake for 15 minutes.
  10. Allow to cool for 2 minutes before serving with Vanilla Greek Frosting. Dust with powdered sugar.
  11. Vanilla Greek Yogurt Frosting
  12. While cake is in the oven, assemble the frosting ingredients.
  13. Whisk all ingredients together.
  14. Place in fridge for 15 minutes to thicken.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: