This simple chocolate fudge cake is easy to make and delicious! It’s topped with an easy 2-ingredient chocolate ganache and loads of fresh berries. It’s vegan friendly and refined sugar free and includes a gluten-free option as well!
My kiddos started school this week, and since we homeschool, it’s just another day in our house. We don’t have a cute “first day of school” pic, with them all dressed up in their brand new school clothes, to document the occasion. Not that their first day isn’t important, it’s just when we started homeschooling years ago, I never thought to take those first and last day of school photos. It’s almost ridiculous to start now, with a senior and sophomore.
As a food photographer, I often find myself forgetting to take photos of people.
I started taking pictures of food back in college. I took several photography classes, as part of my fine arts degree, and after annoying my friends and family to pose for me over and over, I started taking pictures of inanimate objects, including food. It turns out that food is much easier to photograph than people.
And the nice thing is, you have this delicious simple chocolate fudge cake to eat after you’re finished too—it’s a win-win!
This chocolate cake is based on a cake I used to make years ago, minus the eggs and dairy. It’s fudgy and delicious, topped with an easy 2-ingredient chocolate ganache and loads of juicy berries! Although it’s super simple, it’s sure to impress! Your friends and family will never guess that it’s vegan friendly, refined sugar free and gluten-free either! Enjoy!
Simple Chocolate Fudge Cake
- Total Time: 45 mins
- Yield: 10-12 servings 1x
Description
This simple chocolate cake super fudgy and delicious! It’s topped with an easy 2-ingredient chocolate ganache and loads of fresh berries. It’s vegan friendly and refined sugar free and includes a gluten free option as well!
Ingredients
Cake:
- 1 1/2 cups unbleached all-purpose four or gluten-free flour blend I used King Arthur Flour Gluten Free Measure for Measure Flour
- 1 1/4 cup coconut sugar
, brown sugar, or pure cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee or milk of choice (I use coffee or almond milk)
- 1/3 cup avocado oil
, melted coconut oil, or vegetable oil
- 1/3 cup unsweetened regular/dairy-free yogurt or sour cream
- 6 oz (1 cup) dark chocolate or semi-sweet chocolate, melted
- 1 teaspoons vanilla extract
, brown sugar, or pure cane sugar
, melted coconut oil, or vegetable oilGanache:
- 6 oz (1 cup) semi-sweet or dark chocolate (chips or chopped chocolate)
- 1/2 cup full fat coconut milk
or heavy cream
or heavy creamInstructions
- Preheat oven to 325ºF. Lightly grease a 9″ springform pan or deep sided cake pan and line the bottom with parchment paper. Set aside.
- In a large mixing bowl, blend together flour, sugar, baking soda, and salt. Beat in coffee, oil, and yogurt/sour cream until well combined. Mix in melted chocolate thoroughly then pour into greased pan.
- Bake until center of cake is set and a toothpick inserted comes out mostly clean, about 40-55 minutes.
- Let cake cool before removing from the pan.
- While the cake is cooling, prepare the ganache. In a double boiler (or a heat-safe bowl over a pot of boiling water) combine chocolate and coconut milk, stirring often until chocolate is melted and mixture is smooth. Remove ganache from the heat.
- Run a knife around the edge of the cake to separate it from the pan and carefully remove the sides and bottom of the springform pan.
- Transfer the cake to a platter and pour ganache over top, using an offset spatula to spread the ganache across the top and over the edge of the cake.
- Top with fruit of choice and serve. Yields 10–12 servings.
- Cook Time: 45 mins
- Category: Dessert, Vegan, Gluten Free
You May Also Enjoy These Similar Recipes:
Double Chocolate Zucchini Bars
Chocolate Bundt Cake with Hibiscus Glaze
Vegan Chocolate Cupcakes
Hi, I made this amazing cake. Unfortunately it cracked all over the top. When I took it out of the pan it almost fell apart. Not sure where the mistake was.
Hi Fatima, I’m sorry the cake didn’t turn out for you. Did you happen make any changes? What kind of flour did you use? The cake doesn’t have eggs, so it’s more delicate and needs to cool thoroughly in the pan before removing the sides. If you don’t run a knife around the edges prior to taking the sides off, it can pull the edges of the cake and cause it to split apart. Also if it’s not cooked fully it can fall apart. Some cracking on the top is normal and is usually covered by the ganache and fresh fruit. I’d love to help you troubleshoot what went wrong if you can provide me with more details.
Hi Jocelyn, thanks so much for your quick reply. I use all purpose flour. 1 cup coffee instead of the milk. I used a fan oven which I set on 152c as it gets too hot. It cracked all over the top before I took it out. Cooled in the pan for an hour. I used a 8” pan and was cooked through. I’ve covered it with the ganache and looks amazing to be honest.
The taste of this cake was amazing! I used monk fruit sweetener for the sugar. My family loved it, especially my vegan & GF intolerant fam. However, I don’t think the texture of the cake came out right. It was very gooey, any idea what I did wrong? Did I over mix? How do I make it a little more fluffy?
★★★★★
Hi Cami, I’m so glad you enjoyed this cake! Which gluten free flour did you use? I find some work better than others when it comes to cake texture. This cake is more dense and fudgy thanks to the yogurt, but shouldn’t be gummy or gooey. Was it finished baking? I’ve never used monk fruit sweetener, so I’m not sure if it could have an affect the texture or not. If you’ve used it successfully in place of regular granulated sugars before, then that shouldn’t be the problem. I do have this other cake that’s always fluffy whenever I make it—https://www.wifemamafoodie.com/chocolate-snack-cake-with-chocolate-buttercream/
You can just use the cake part with this ganache if you prefer. Either way, I’d like to help you figure out why the texture was off with this one! 🙂
Looks delicious! COuld you use gluten free oat flour in this?
Hi Alana, you may could use a little oat flour (like maybe 1/4 cup in lieu of some of the ap) but I wouldn’t recommend using oat flour as a 1:1 substitute for ap flour. Each flour absorbs liquid differently and needs the right ratio of liquid, fat, and leavening ingredients to make the cake tender and fluffy. Oat flour would need a different amount of milk, oil, etc. for it to turn out similarly. If you really want an oat flour cake, I’d recommend looking for a recipe which already includes oat flour.
I do have a chocolate muffin recipe which uses some oat flour here: https://www.wifemamafoodie.com/double-chocolate-zucchini-muffins/
And these chocolate chip oat bars that use all oats: https://www.wifemamafoodie.com/chocolate-chip-oat-bars/
Let me know if I can help you find anything else!
Hi
Can I split the cake into 2 and make 2 layer cake?
Please guide me what all changes would be required in the ingredients.
Thanks
Hi Yogesh, this cake is very soft and fudgy, so I wouldn’t recommend making a layer cake out of it. I do have other chocolate layer cakes here on the blog you can try though:
1. https://www.wifemamafoodie.com/chocolate-raspberry-layer-cake/
2. https://www.wifemamafoodie.com/vegan-chocolate-cake-with-whipped-ganache/
Hi! Do you think applesauce would work instead of the yogurt? Thanks a bunch!
Hi Stephanie, I would think applesauce would work as well. Please let me know how it goes if you give it a try!
How do you store it if you make it the night before? also if you forgot to add the vanilla extract is that a problem?
Hi Shaina, forgetting the vanilla is fine 🙂 You should be able to leave it out at room temperature if it’s only overnight. For long term storage, you can put it in an airtight container and store it in the fridge. Just let it come to room temperature before serving. I hope you enjoy it!
Thank you! I made it and tasted amazing. I made it for my husband for his birthday. So the night before I just made the cake part and let it sit at room temp overnight and then made the ganache the next day. But when I took the cake out of the pan to place it on a plate to put the berries and ganache it broke on me =/ from the sides and became a crumb cake. lol I will have to make it again so it comes out looking like yours. Mine just looked like a sad sad mushed cake. Thankfully it was tasty! Also thank you for your website, It makes me want to cook I am not at all skilled and due to the quarantine, I have been getting into the kitchen. This really helps me!
Hi Shaina, so glad you all enjoyed it! For the cake, next time it may be easier to remove it from the pan after it cools slightly and then wrap and store it overnight. Sometimes cakes that are really moist stick to pans after they cool, especially if the pans don’t have a nonstick coating. So happy to hear that you are enjoying the recipes on the site too! Please let me know if there’s anything I can help you find! Have a great week!
When do you add the vanilla?
Hi Elle! Sorry, I’ll update the recipe, but you can just add it with the chocolate Hope you enjoy it!
So glad I saw this recipe on feed feeds Instagram because your blog and recipes are beautiful. I need to make this!!
WOW this cake is absolutely goegeous! My mouth is watering ♥