This quick and easy hot fudge cake produces its own rich chocolate sauce as it bakes. Top with a tart homemade raspberry sauce for extra decadence. You won’t believe it’s vegan!
Vegan Raspberry Fudge Cake
1 cup whole wheat flour (or sub all-purpose)
¾ cup sugar
¼ cup + ¼cup cocoa, divided
2 tsp baking powder
¼ tsp salt
½ cup caramel almond cashew milk
2 tbsp oil
1/2 tsp almond extract
1 cup packed brown sugar
1¾ cup hot water
9 oz raspberry jam made with pectin
1 tablespoon water
1 tablespoon lemon juice
Preheat oven to 350° F.
Combine all flour, sugar, ¼ cup of cocoa powder, baking powder, salt, milk, oil and vanilla.
Spread batter into greased 9” square pan with tall sides.
Combine brown sugar and remaining ¼ cup of cocoa powder.
Spread over cake batter.
Pour hot water over top.
Bake 30-35 minutes or until top is dry and puffed.
While cake bakes, prepare raspberry sauce.
Combine all sauce ingredients in a small saucepan over medium-low heat.
Heat, stirring often, until ingredients are melted together smoothly.
Strain out seeds, if desired, or use seedless jam.
Pour sauce over the hot cake and serve immediately.