Soy-Free Chocolate Fudge Cake
Indulge in the decadence of a rich and irresistibly moist Soy-Free Chocolate Fudge Cake, perfect for those with soy sensitivities yet crafted to delight every chocolate lover. This easy-to-make recipe combines the bold flavor of unsweetened cocoa powder with fluffy layers of buttermilk-enhanced batter, delivering a dessert that’s as satisfying as it is inclusive. Topped with soy-free chocolate chips and baked to perfection, this cake achieves a tender texture and deep chocolate aroma that will steal the spotlight at any gathering or celebration. Whether enjoyed plain or dressed up with your favorite frosting, this soy-free masterpiece is a must-try for creating memorable dessert moments without compromise.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup hot water
- 1 cup soy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually fold in the dry ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Pour in the hot water and gently mix until the batter is smooth. The batter will be thin, which is perfectly fine.
Fold in the soy-free chocolate chips until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving or frosting with your favorite soy-free frosting.
Nutrition Facts
Calories |
4351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 695.2 g | 253% | |
| Dietary Fiber | 85.2 g | 304% | |
| Total Sugars | 412.9 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 810 mg | 62% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 4280 mg | 91% | |
*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.
