SALTED CARAMEL CHOCOLATE FUDGE CAKE ft PRI’S PUDDINGS CHOCO PIES

FUDGIEST CHOCOLATE CAKE RECIPE

Our best chocolate cake recipe yet. Two ultra fudgey layers of chocolate cake, sandwiched together with a choco cashew butter frosting and salted caramel drizzle, and smothered in more frosting, caramel, coco whip and @prispuddings choco pies. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

All vegan, gluten free and refined sugar free as always 😋 Super simple ingredients, yet so delicious.

TIME

  • PREP TIME  25 min
  • COOK TIME 35 min
  • TOTAL TIME  60 min
  • SERVES  10 People

CAKE INGREDIENTS

  • 200g oat flour (1 cup + 2/3 cup )
  • 80g cacao powder (1 cup, I used 70g cacao, 10g carob)
  • 75g tapioca starch (2/3 cup) or corn starch
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 300g plant milk (1 cup + 3.5 tbsp)
  • 108g cashew/almond butter (1/2 cup)
  • 100g coconut sugar (3/4 cup)
  • 300g applesauce ( 1 + 1/6 cups)
  • 1 tbsp lemon juice

FROSTING

  • 175g coconut oil
  • 20g cocoa powder
  • 60g coconut sugar
  • 80g cashew butter

SALTED CARAMEL

  • 1 tins coconut milk ( thick white part only)
  • 2 tbsp agave/maple/date syrup
  • Pinch salt

COCO WHIP

  • 1 tins coconut milk ( thick white part only)
  • 15g powdered sugar or 2 tbsp agave syrup⠀⠀⠀
  • 3 packets of @prispuddings choco Pies

METHOD

FOR THE SPONGE CAKE

  • Preheat the oven to 350F.
  • In a large mixing bowl, combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Whisk until no lumps remain.
  • In a blender combine the cashew/almond butter, coconut sugar, applesauce, plant milk and lemon juice
  • Pour the wet ingredients to the dry and stir to combine, and then pour into an 8-inch cake pan (round).
  • Bake for 35 minutes at 180C/350F or until a toothpick comes out clean. Remove from the oven and cool completely.

FOR THE FROSTING

  • Melt the coconut oil
  • Combine all ingredients in a small mixing bowl. Stir until smooth.

FOR THE SALTED CARAMEL

  • Add the agave/maple/date syrup into a saucepan alongside the thick white part of the coconut milk.
  • Heat for 5-10 minutes, stir continuously until the sauce starts to darken and thicken. Once your caramel is formed, leave to cool completely (1-2 hours)

FOR THE COCO WHIP

  • Once the cake is cool, slice it in half through the centre so that you have 2 discs. Layer the bottom disc with half of the chocolate frosting and 2/3rds of the salted caramel.
  • Place the top disc on top and layer with the remaining chocolate frosting. Drizzle in salted caramel, and use a piping bag for coco whip decorations.
  • Top with our @Prispuddings Choco Pies

BLOG

  • If you like brownies, I promise you, you will like this Chocolate fudge cake recipe. It’s super rich, moist and fudgey, ultra indulgent.
  • I serve mine heated up slightly with an extra drizzle of salted caramel sauce. It is pure heaven.
  • If you try this, tag me @prispuddings on social media and let me know how it goes!

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