Sometimes you just want a dessert that you won’t feel guilty about eating. This is just that dessert.
It’s made up of chocolate cake on top of a layer of gooey hot fudge and made with ingredients that won’t spike your blood sugar! Super yummy and delicious and EASY!
This dessert is also vegan, gluten free and dairy free. SO AWESOME! This is a hit recipe in our house for sure!
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Preparation + Cooking Time: 60 minutes
Suggested kitchen tools: measuring spoons, measuring cup, parchment paper, 9 inch pie pan (or a similar sized baking dish), 2 medium sized mixing bowls
1/4 cup oat flour
3/4 cup gluten free baking flour (I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
1/2 teaspoon sea salt (finely ground)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup coconut sugar
2 tablespoons cocoa powder
1/2 cup almond milk (or your favorite plant based milk)
3 tablespoons melted coconut oil (plus a little extra to grease the pie pan)
Fudge Sauce Ingredients:
1/4 cup cocoa powder
1 cup hot water
1 teaspoon corn starch
1 cup coconut sugar
Optional: dairy free ice cream of your choice
Heat the oven to 350 degrees (F)
Use a little melted or softened coconut oil to grease a 9” pie pan. Set aside.
Mix the dry cake ingredients (oat flour, GF flour, salt, baking soda, baking powder, 1/2 cup coconut sugar, cocoa powder) in a medium sized mixing bowl.
Add the wet cake ingredients (almond milk, melted coconut oil) to the dry ingredients and stir until combined. Set aside.
Mix the fudge sauce ingredients (cocoa powder, hot water, corn starch, 1 cup coconut sugar) in a medium sized mixing bowl. It will be very “watery” (you want this as it will thicken as it bakes).
Pour the fudge sauce mixture on top of the cake mixture. Do not stir! FYI: It may seem strange looking at this point, but that’s okay! The watery fudge sauce will become thick and sink to the bottom of the pan while the cake will rise to the top.
Bake for 35-40 minutes or until the cake is mostly set in the middle. It should still jiggle slightly.
Let rest for about 20 minutes (if you can wait!) and serve alone OR with your favorite ice cream.
Eat and enjoy!
Tips and Tricks:
I found all my ingredients for this recipe at Whole Foods. Most large grocery stores have all these ingredients as well.
Leftovers keep best when covered and refrigerated.
Want it even more chocolate-y? Add about 1/4 cup of dairy free mini chocolate chips to the cake batter OR sprinkle some on top when serving.