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!