Name: Simple Chocolate Fudge Cake
Cook time: 45 min
Total time: 45 min
Ingredients: 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; 6 oz (1 cup) semi-sweet or dark chocolate (chips or chopped chocolate); 1/2 cup full fat coconut milk or heavy cream

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

Scale

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

Ganache:

6 oz (1 cup) semi-sweet or dark chocolate (chips or chopped chocolate)
1/2 cup full fat coconut milk or heavy cream

Instructions

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