Chocolate Fudge Cake

Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Chocolate Fudge Cake
20 min.
8
377kcal

Suggestions


If you're on the lookout for a dessert that satisfies your chocolate cravings while adhering to dietary restrictions, look no further than this indulgent Chocolate Fudge Cake. This delightful treat is not only gluten-free and dairy-free but also fits perfectly within a low FODMAP regimen, making it the ideal choice for those with specific dietary needs.

Ready in just 20 minutes, this recipe is perfect for any occasion, whether you’re celebrating a special event or simply treating yourself to a sweet escape after a long day. With its rich, fudgy texture, you'll be amazed that something so delicious can be devoid of gluten and dairy. The bittersweet chocolate combined with a hint of vanilla creates an irresistible flavor profile that will have everyone coming back for seconds.

Baking enthusiasts will enjoy how easy this recipe is to follow. With just a few simple steps—melting chocolate, whisking together the ingredients, and letting the oven work its magic—you'll have a stunning cake with minimal effort. And, as a finishing touch, a dusting of powdered sugar adds a touch of elegance just before serving. Perfect for impressing guests or enjoying with loved ones, this Chocolate Fudge Cake proves that dietary restrictions need not mean compromising on taste or enjoyment.

Ingredients

  • ounces bittersweet chocolate coarsely chopped
  • large eggs beaten
  • 0.5 cup butter 
  • tablespoons powdered sugar 
  • 0.8 cup sugar 
  • servings cocoa unsweetened
  • teaspoon vanilla extract 

Equipment

  • bowl
  • sauce pan
  • oven
  • whisk
  • wire rack

Directions

  1. Preheat oven to 35
  2. Lightly coat a 9-inch pieplate with cooking spray, and dust with cocoa.
  3. Melt chopped chocolate and margarine in a heavy saucepan over low heat, stirring constantly, 3 to 5 minutes or until smooth; whisk in 3/4 cup sugar, whisking until blended.
  4. Whisk together eggs and vanilla in a large bowl. Gradually whisk in chocolate mixture, whisking until blended.
  5. Pour into prepared pieplate.
  6. Bake at 350 for 30 minutes or until edges are dry and center is set. (Do not overbake.) Cool in pieplate on a wire rack 30 minutes or until completely cool. (Cake will fall slightly when removed from oven.) Dust with 2 Tbsp. powdered sugar just before serving.

Nutrition Facts

Calories377kcal
Protein4.63%
Fat57.19%
Carbs38.18%

Properties

Glycemic Index
8.76
Glycemic Load
13.09
Inflammation Score
-5
Nutrition Score
7.1069564883314%

Flavonoids

Catechin
0.65mg
Epicatechin
1.96mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:376.65kcal
18.83%
Fat:24.26g
37.33%
Saturated Fat:9.28g
58.02%
Carbohydrates:36.44g
12.15%
Net Carbohydrates:33.8g
12.29%
Sugar:31.23g
34.7%
Cholesterol:71.45mg
23.82%
Sodium:163.73mg
7.12%
Alcohol:0.17g
100%
Alcohol %:0.26%
100%
Caffeine:26.68mg
8.89%
Protein:4.42g
8.84%
Manganese:0.42mg
21.06%
Copper:0.41mg
20.35%
Magnesium:57.62mg
14.41%
Iron:2.27mg
12.61%
Vitamin A:622.91IU
12.46%
Phosphorus:121.47mg
12.15%
Selenium:8.41µg
12.01%
Fiber:2.64g
10.55%
Zinc:1.06mg
7.09%
Vitamin B2:0.11mg
6.57%
Potassium:208.93mg
5.97%
Vitamin E:0.8mg
5.37%
Vitamin B12:0.23µg
3.87%
Vitamin B5:0.39mg
3.87%
Calcium:33.88mg
3.39%
Vitamin D:0.38µg
2.5%
Folate:9.27µg
2.32%
Vitamin B6:0.04mg
2.21%
Vitamin K:2.12µg
2.02%
Vitamin B3:0.28mg
1.39%
Vitamin B1:0.02mg
1.26%
Source:My Recipes