Chocolate Fudge Cake (ve/gf) Recipe
raspberry-shortbread crumble, warm ganache, strawberry-cashew gelato
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Ingredients
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Chocolate Fudge Cake
Raspberry-Shortbread Crumble
Warm Ganache
Strawberry-Cashew Gelato
Method
Chocolate Fudge Cake
- 1
Prepare the Flax Eggs
In a small bowl, mix flaxseed meal and water. Let it sit for 10 minutes to thicken.
- 2
Combine Dry Ingredients
In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, and coconut sugar.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Bake the Cake
Preheat the oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Raspberry-Shortbread Crumble
- 6
Prepare Crumble Mixture
In a bowl, combine gluten-free oats, almond flour, softened coconut oil, maple syrup, and vanilla extract. Mix until crumbly.
- 7
Add Raspberries
Fold in the raspberries gently to avoid breaking them.
- 8
Bake Crumble
Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden.
Warm Ganache
- 9
Melt Chocolate
In a small saucepan, combine chopped dark vegan chocolate and coconut cream. Heat gently until chocolate is melted and smooth, stirring continuously.
Strawberry-Cashew Gelato
- 10
Blend Ingredients
In a blender, combine soaked cashews, strawberries, maple syrup, vanilla extract, and coconut milk. Blend until smooth and creamy.
- 11
Freeze Gelato
Transfer the mixture to a container and freeze for at least 4 hours or until set.
