Vegan Almond Fudge Cake

Allergens

Tree Nuts (Almonds)

Ingredients

• 1. 2 cups all
• purpose flour 2. 3/4 cup unsweetened cocoa powder 3. 1 1/2 cups granulated sugar 4. 1 teaspoon baking soda 5. 1 teaspoon baking powder 6. 1/2 teaspoon salt 7. 1 cup almond milk 8. 1/3 cup vegetable oil 9. 1 tablespoon apple cider vinegar 10. 1 teaspoon pure vanilla extract Frosting: 11. 1 cup dairy
• free chocolate chips 12. 1/2 cup almond butter 13. 1/4 cup unsweetened almond milk

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease and flour an 8 inch round cake pan. Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Step 3: Add almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until well combined. Step 4: Pour the batter into the prepared cake pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Step 5: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Step 6: In a microwave safe bowl, combine dairy free chocolate chips and almond butter. Microwave in 30 second intervals, stirring between each until smooth. Step 7: Gradually add unsweetened almond milk to the chocolate mixture, stirring continuously until desired frosting consistency is reached.

Chef’s Insight

To enhance the almond flavor, you can toast the almond milk before using it in the recipe.

Notes

The Vegan Almond Fudge Cake can be served warm or at room temperature.