Dairy-Free Chocolate Fudge Cake
Indulge your sweet cravings with this irresistibly moist and rich Dairy-Free Chocolate Fudge Cake, perfect for those seeking a decadent dessert without the dairy. Made with unsweetened cocoa powder, applesauce, and almond milk, this plant-based recipe ensures maximum flavor and a luscious fudgy texture while staying completely dairy-free. Every bite is bursting with the velvety richness of chocolate, enhanced by the addition of dairy-free chocolate chips. It's an easy-to-follow recipe that requires just 20 minutes of prep before baking to perfection. Whether enjoyed plain or topped with your favorite dairy-free frosting, this cake is guaranteed to be the show-stopping centerpiece at gatherings or a delightful treat for your family. Perfect for vegans and chocolate lovers alike, this chocolate fudge cake proves that indulgence knows no boundaries!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Unsweetened almond milk
- 0.5 cups Vegetable oil
- 1 tablespoons Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cups Unsweetened applesauce
- 0.75 cups Dairy-free chocolate chips
- 0.5 cups Hot water
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, vanilla extract, and applesauce until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to over-mix.
Gently fold in the dairy-free chocolate chips.
Add the hot water to the batter and stir until smooth. The batter will be thin, but this is normal.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once completely cool, the cake can be frosted with your favorite dairy-free frosting or enjoyed plain.
Nutrition Facts
Calories |
3877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 635.4 g | 231% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 399.4 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 833 mg | 64% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2619 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
