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My Darling Vegan
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 mins
Cook Time:
30 mins
Total Time:
45 mins
Course: Dessert
Cuisine: American
Keyword: Hot Fudge Cake
Servings: 2
Calories: 415 kcal
Author: Sarah McMinn
  • 1/2 cup all-purpose flour
  • 1/4 cup + 2 tablespoons white sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee, optional
  • pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon coconut oil, melted
  • 1/3 cup almond or soy milk
  • 1/4 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1/4 cup + 2 tablespoons hot water
  1. Preheat the oven to 350 degrees F. Lightly oil a 6" cast iron skillet or baking dish
  2. 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.
  3. 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!
  4. Place cake in the oven and bake for 30 minutes until a thick crust has formed and the fudge sauce is bubbling underneath.
  5. Let cool for 15 minutes. Top with powdered sugar, berries, or your favorite non-dairy ice cream.
Nutrition Facts
Calories Per Serving: 415
% Daily Value
Carbohydrates 82g 27%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 6g 38%
Sodium 32mg 1%
Potassium 443mg 13%
Fiber 3g 13%
Sugar 53g 59%
Vitamin A 160IU 3%
Vitamin C 2.9mg 4%
Calcium 173mg 17%
Iron 3mg 17%