RECIPES

        

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!