Cakes & Muffins
Chocolate Fudge Cake (Dairy-Free)
Whisking the cocoa powder into hot water before adding it to the batter, rather than adding it dry, is what blooms its flavor into something deep and rich instead of flat and dusty.
Ingredients
- 3/4 cup unsweetened cocoa powder
- 3/4 cup hot water
- 1/2 cup dairy-free butter, softened
- 3/4 cup allulose
- 3 eggs
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
Method
- 1
Preheat oven to 350°F, grease and line an 8-inch round cake pan.
- 2
Whisk cocoa powder into the hot water until smooth, then set aside to cool slightly — blooming the cocoa in hot liquid like this dissolves its flavor compounds fully, giving a deep, rich chocolate taste instead of the flat, dusty flavor dry cocoa leaves behind.
- 3
Cream dairy-free butter and allulose until fluffy, beat in eggs one at a time, then vanilla.
- 4
Whisk almond flour, coconut flour, baking soda, and salt together.
- 5
Alternate adding the dry ingredients and the bloomed cocoa mixture into the wet mixture, mixing until just combined.
- 6
Pour into the prepared pan and bake 30-34 minutes until a toothpick comes out clean. Cool completely before frosting.