Molten Espresso Hot Fudge Cake
A self-saucing cake oozing with hot chocolate espresso fudge. Vegan, gluten free and perfect with a scoop of creamy vanilla ice cream for the ultimate chocolate à la mode.
Servings: 8 servings
Calories: 262kcal
Ingredients
- 1 tbsp ground flaxseed
- 155 g (1½ cup) oat flour sifted
- 110 + 45 g (¾+⅓ cup) coconut/muscovado sugar
- 36 + 8 g (½ cup + 2 tbsp) unsweetened cocoa powder sifted
- 80 g (½ cup) chocolate chopped (I used 70%)
- ¾ tsp salt
- 1½ tsp baking powder
- 185 mL (¾ cup) plant based milk room temp.
- 20 mL (2 tbsp) olive oil
- 1 tsp vanilla
- 300 mL (1¼ cup) brewed coffee/boiling water
- 1 tsp confectionary sugar optional, for sprinkling
- vanilla ice cream optional (but really is a must)
Instructions
- Preheat your oven to 350°F (190°C). Lightly grease an 8" square pan and set aside.
- In a large bowl, stir the flaxseed with 3 tablespoons of water. Set aside to thicken, about 5-10 minutes.
- While waiting, grab a medium sized bowl and whisk together the oat flour, 100g coconut sugar, 36g cocoa powder, baking powder, chocolate chunks and salt.
- Pour the milk, olive oil and vanilla to the flaxseed egg then add in the cocoa powder mixture, stirring until incorporated. Transfer batter into the prepared pan.
- Using the same medium sized bowl, mix the remaining coconut sugar and cocoa powder together and sprinkle this evenly over the batter. Pour in the brewed coffee/boiling water, making sure to cover the surface completely with the liquid. It will look weird and messy but this is what you're after.
- Place the pan in the oven and bake for 25-30 minutes or until chocolate looking cake craters appear and sides are bubbling. Be wary not to over bake, as you want to have liquid hot fudge so a lot of areas will still look soft (it will solidify the more the cake cools). Sprinkle with confectionary sugar. Serve warm with a scoop of ice cream. Enjoy!
Notes
Recipe adapted from Oh She Glows