Healthy Recipes

Vegan dessert: Hot-fudge-on-the-bottom cake

Winner of Food Network’s Cupcake Wars, Chloe Coscarelli shares this gooey recipe from her latest cookbook Chloe’s Vegan Desserts.

Chloe’s Vegan hot fudge on the bottom cake recipe

Chloe’s Vegan hot fudge on the bottom cake recipe

So, you’ve never baked a cake before? Try this simple recipe and you’ll feel like a pro! This ooey-gooey chocolate cake is easy, quick, and foolproof. It’s served straight from the pan with no unmolding or decorating needed. Plus, you don’t have to make a separate frosting because of the hot fudge layer that forms on the bottom. Sweet deal, don’t you think?

Cake layer | Ingredients

1 cup all-purpose flour
¾ cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
½ cup soy, almond, or rice milk
3 tablespoons canola oil
1 teaspoon pure vanilla extract

Fudge layer | Ingredients

½ cup brown sugar
½ cup sugar
¼ cup unsweetened cocoa powder
1½ cups boiling water

Directions
1. To make the cake layer: Preheat the oven to 350 degrees. Lightly grease an 8-inch square cake pan.

2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. In a separate bowl, whisk together nondairy milk, oil, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Spread batter into the prepared pan.

3. To make the fudge layer: In a small bowl, whisk together brown sugar, sugar, and cocoa. Sprinkle this mixture over the cake batter in pan. Slowly pour boiling water evenly over the batter. Do not stir.

4. Bake for 45 minutes. Let cool for 25 minutes before serving.

Makes one 8-inch square pan

This recipe is taken from Chloe’s Vegan Desserts.