Chocolate Fudge Cake with Coconut Ice Cream

Chocolate Fudge Cake with Coconut Ice cream


Use 4 ramekins or one 9x9 inch tray



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


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


  • 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!


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