Chocolate Fudge Cake with Coconut Ice Cream

Chocolate Fudge Cake with Coconut Ice cream

Vegan

Use 4 ramekins or one 9x9 inch tray

Ingredients

Cake

1 C all-purpose flour by King Arthur

½ C almond flour

1 ¼ C almond milk

¼ C cocoa powder by Ghirardelli

2 Tbsp extra dark cocoa

½ C brown sugar

½ C coconut cream

1 Tbsp canola oil

2 tsp Champagne vinegar

2 tsp baking powder

½ tsp vanilla extract

¼ tsp salt

A few dashes cayenne pepper

Fudge

1 Can coconut milk, solid part only, by Thai Organic

¼ C cocoa powder

¼ C maple syrup

1 Tbsp extra dark cocoa powder

2 Tbsp smooth peanut butter by Cadia

½ tsp Champaign vinegar

¼ tsp salt

A few dashes of cayenne pepper

Top with Coconut Ice cream by So-Delicious

Directions

For the cake place dry ingredients in a bowl and mix. Add in wet ingredients and mix until fully incorporated.
Set your oven to 350 degrees, lightly oil your ramekins or your tray lined with parchment paper, pour in the batter, and bake for 15-20 minutes until cooked but slightly still raw.
While baking, prepare your fudge. In a smaller bowl mix in all your ingredients with a whisk until fully incorporated and smooth.
Once the cake is ready, set aside to cool for a few minutes, but still be warm, lightly dig into the cake with a spoon, top with fudge, and then ice cream, enjoy!