My husband and I, were on our way to San Antonio, Texas and had stopped by at a Cracker Barrel for lunch when I saw this on their menu: Double Fudge Coca-cola Cake! Needless to say, I was all over the picture and was going to try it for dessert. Unfortunately, I was too full after our lunch and could not justify the sugar buzz and sick feeling that I was going to definitely suffer if I ordered and ate it. So, I let that one go…sigh 🙁
After the business trip was over, I decided to do a search on the net for a copycat recipe. Of course, I knew that none of them would be gluten free and certainly not egg free/eggless, but it was a point of reference. I knew then, that there would come a day that I would again, want that fudge coca-cola cake.
Finally, after a bunch of tweaking with flavors and gluten free flours, I decided on this recipe for my version. Unlike the original recipe that has a frosting similar to an old fashioned fudge, my version calls for a more intense chocolate topping: not too sweet, more like a ganache really and melts in your mouth.
If you love chocolates and cake together, but is on a gluten free and/or eggless diet, do not fret. Here’s one recipe that is worth giving a try and sharing:
Gluten Free / Eggless Fudge Coca-cola Cake
What we will need to have:
1 cup Coca-cola
1/2 cup Buttermilk
3/4 cup Butter or margarine ( I use Land o’ lakes butter)
1 cup Brown Sugar
3/4 cup White Sugar
flaxgel for 2 ( 2 Tbsp. flaxmeal, stirred into 1/2 cup hot water; cool slightly b4 using)
3 tsp. good Vanilla extract
2 cups Z’s Gluten Free Master Mix for Cakes *
1/4 cup regular, natural cocoa powder
1 tsp. baking soda
1 & 1/2 cups miniature marshmallows (be sure it’s gluten free & egg free; homemade is best)
Ganache chocolate topping (see recipe below)
What we will need to do:
- Combine coca-cola and buttermilk. Set aside. In another bowl mix your dry ingredients (flour, cocoa, baking soda).
- Beat butter at low speed with an electric mixer, until creamy. Gradually add sugar, beat until blended. Add flaxgel and vanilla; beat at low speed until combined.
- Add the cola/buttermilk mix. If it looks a bit curdled, don’t worry. Mix well for a minute then add in all your dry ingredients. Mix starting on low then move up to medium high. Mix batter well for about 2 minutes, scraping sides with spatula, if need be.
- Turn mixer off before folding in marshmallows.
- Pour batter in a parchment lined or non-stick 9x13x2 pan.
- Bake @ 350 for 30-35 minutes. Remove from oven, let cool half an hour before “frosting” with prepared topping.
Ganache Chocolate Topping:
7 oz. Bittersweet Chocolate, chopped
1 oz. White chocolate, chopped
1 Tbsp. corn syrup (optional – adds another hint of fudgy sweetness)
1 Tbsp. whipping cream
1 tsp. Vanilla extract
2-3 tsp. light tasting vegetable oil (depends on the fat content of chocolate and cream)
pinch or two, sea salt for sprinkling on top (optional) – this highlights the chocolate flavor though
- In a heat proof bowl over a double boiler, mix all of the above and melt. It does not take too long to do this, so make it close to the end of the cooling period for your cake. Maybe 3 minutes prior. Do not burn, result should be thick, glossy and spreadable.
- Pour over cake, spread and let set/firm up, before cutting your cake into serving pieces.
Yields approx. 48 bite sized (inch sq.) pieces
* Z’s Master Mix for cakes (good for cakes, pancakes, biscuits)
1 cup White rice flour (superfine/powder)
1/2 cup Brown rice flour (superfine/powder)
2/3 cup Arrowroot
1/3 cup Tapioca starch
1/4 cup Farine de riz Blanc (Rice flour made by soaking rice in water, then grinding and drying the results)
2 Tbsp. Garbanzo Bean Flour
2 Tbsp. White Sweet Potato Starch
Notes:
– If you can’t find Arrowroot, you may possibly substitute potato starch. I have also made this, half potato and half arrowroot, with great result.
– If you can’t find farine de riz blanc, you may substitute with sifted, superfine white rice flour (packing the measuring cup, is likely to result in too dense a cake).