The Ultimate Healthy Vegan Chocolate Fudge Cake
Have your cake and eat it too with this decadent dessert made of whole grain with no refined sugar, oil, eggs, or anything highly processed!
Ingredients
Cake
- 2 cups whole wheat flour
- 2 cups date sugar
- 1 1/4 cups cacao/cocoa powder
- 1/3 cup almond butter/unsweetened sunflower butter any nut butter will probably work
- 3 1/2 cups nondairy milk
- 1 teaspoon salt
- 2 teaspoons baking soda
Icing
- 2 cups raw cashew pieces soaked in water for a few hours if your food processor isn't very strong
- 3/4 cup date sugar
- 1/4 cup cacao/cocoa powder
- 1 3/4 cups nondairy milk
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Sift all dry ingredients into large bowl so as to avoid clumps.
- Add all wet ingredients and mix thoroughly.
- Prepare 9-inch springform pan with parchment paper and pour in the batter evenly.
- Bake for 45 minutes to an hour (an hour for pretty fudgey, 45 minutes for ultra fudgey).
- In the meantime prepare your icing by grinding all ingredients in the food processor until very smooth. This might take a few minutes. If your food processor isn't very strong, you might want to soak your cashews in water for a couple hours first (and then discard the water before using).
- Let cake cool for at least 20 minutes before removing from pan, and let cool nearly completely before icing.
- Spread icing evenly on all sides of cake.
- Serve and enjoy! Store in the fridge or freezer.
Tried this recipe?Let us know how it was!