Pregnancy Friendly Gluten Free Chocolate Fudge Cake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 1 cup (2 sticks) unsalted butter, plus more for pans
- 1 ¾ cups gluten free flour blend
- ¾ cup unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 32 mg per serving.
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 3 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup whole milk, room temperature
- ½ cup neutral oil (such as canola oil or vegetable oil)
- 2 tsp pure vanilla extract
- 1 cup hot water
For the ganache frosting
- 1 ¼ cups heavy cream
- 12 oz semi-sweet chocolate, finely chopped
- 2 tbsp unsalted butter, cut into pieces
- 1 tbsp light corn syrup
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!