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Hot Fudge Sundae Cake

Hot Fudge Cake

This quick and easy vegan hot fudge cake makes the perfect Valentine's Day dessert. Serve with non-dairy ice cream or coconut whipped cream.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 415kcal
Author: Sarah McMinn

Ingredients

Cake

  • ½ cup all-purpose flour
  • ¼ cup + 2 tablespoons white sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee, optional
  • pinch of salt
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon coconut oil, melted
  • cup almond or soy milk

Topping

  • ¼ cup brown sugar
  • 2 tablespoons cocoa powder
  • ¼ cup + 2 tablespoons hot water

Instructions

  • Preheat the oven to 350 degrees F. Lightly oil a 6" cast iron skillet or baking dish
  • In a small bowl mix together flour, white sugar, 1 tablespoon cocoa powder, baking powder, and salt. In another bowl, whisk together vanilla extract, oil, and almond milk. Transfer to flour/sugar mixture and stir to combine. Pour batter into prepared baking dish.
  • Combine brown sugar and the remaining 2 tablespoons of cocoa powder and sprinkle over the batter. Pour hot water over the top; do not stir in!
  • Place cake in the oven and bake for 30 minutes until a thick crust has formed and the fudge sauce is bubbling underneath.
  • Let cool for 15 minutes. Top with powdered sugar, berries, or your favorite non-dairy ice cream.

Nutrition

Calories: 415kcal | Carbohydrates: 82g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 32mg | Potassium: 443mg | Fiber: 3g | Sugar: 53g | Vitamin A: 160IU | Vitamin C: 2.9mg | Calcium: 173mg | Iron: 3mg