Vegan Raspberry Fudge Cake

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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!

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Vegan Raspberry Fudge Cake

  • Servings: 6-8
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Ingredients:

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

Raspberry Sauce:

9 oz raspberry jam made with pectin

1 tablespoon water

1 tablespoon lemon juice

Directions:

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.

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