Gluten Free Chocolate Fudge Cake

Rich and indulgent with chocolate frosting, this recipe was created by Felbrigg's in-house baker, Amy, and will feature in the National Trust Summer Cookbook.

Cakes and bakes
chocolate cake
  • Preparation time 20 minutes (prep. time)
  • Cooking time 25-30 minutes (cooking time)
  • Serves 12 portions


  • 350g Gluten free self-raising flour
  • 40g Cocoa
  • 1tspn Xanthan gum
  • 2tspn Bicarbonate of soda
  • 300g Caster sugar
  • 300ml Vegetable oil
  • 350ml Milk
  • 4 Eggs
  • 120g Golden Syrup


  • 175g Caster sugar
  • 175ml Evaporated milk
  • 85g Baking margarine
  • 125g Milk chocolate drops


  1. Combine the flour, cocoa, xanthan gum, bicarbonate of soda and sugar with a mixer.
  2. In a separate bowl, combine the eggs, vegetable oil, milk and golden syrup. Then  add to the dry mix and mix well until smooth.
  3. Divide the mixture equally between the two cake tins and bake for 25-30 minutes.
  4. Remove from the oven, and once cooled remove from the tin and put to one side.
  5. To make the fudge icing, put the sugar and evaporated milk into a saucepan. Heat until boiling, and leave on a rolling boil for 6 minutes. Do not stir!
  6. Take off the heatand add the baking margarine and chocolate drops, stir until well combined. Leave to cool.
  7. Place the cake on an upturned bowl and pour over the fudge icing to cover, remove and chill before serving.