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 something delicious 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!
- 1½ cups unbleached all-purpose four or gluten-free flour blend (I used King Arthur Flour Gluten Free Measure for Measure Flour)
- 1¼ cup coconut sugar, brown sugar, or pure cane sugar
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 cup brewed coffee or milk of choice (I use coffee or almond milk)
- ⅓ cup avocado oil, melted coconut oil, or vegetable oil
- ⅓ cup unsweetened regular/dairy-free yogurt or sour cream
- 6 oz (1 cup) dark chocolate or semi-sweet chocolate, melted
- 1 teaspoons vanilla extract
- 6 oz (1 cup) semi-sweet or dark chocolate (chips or chopped chocolate)
- ½ cup full fat coconut milk or heavy cream
- 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.