This cake is moist, decadent, chocolatey, vegan and gluten free! This is the perfect dessert to bring to a party, make for a special someone, or just make it whenever you need to satisfy your chocolate sweet tooth!
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Easy Peasy Fudge Brownie Cake
I love how easy this recipe is. If I can make this cake, you definitely can….because baking has never been my thing.
Cooking regular food has come easy to me since I was young, but for some reason I have ALWAYS sucked at making dessert recipes, whether it is a dessert recipe that requires baking or a non-baked recipe (like making lemon curd or something). I think one of the reasons is because cooking does not require exact measurements, but most dessert recipes, especially baked recipes like cakes and cookies and dough, require exact measurements. If you get one measurement wrong in a homemade cake recipe it could ruin everything. And the worst part is, you won’t know the cake is ruined until it’s finished! At least with cooking I can taste my food throughout the process and adjust things to produce a great final product.
So with my dessert recipes, I feel like If I can make this recipe, you definitely can because no one sucks at making dessert recipes more than I do! Just ask my old pastry chef from culinary school. I think that woman couldn’t wait for the semester to end and me to leave her pastry class!
I am new to the vegan and gluten free baking world, but so far I’ve been loving the use of almond flour in my recipes. Almonds have a wonderful flavor after they’ve been toasted so it only makes sense that almond flour would taste so delicious after being mixed with chocolate and baked in the oven!
You can try to make this recipe with a different gluten free flour if you have an almond allergy, but I have only made this cake with almond flour so I cannot tell you what the result will be.
Here is the almond flour I use:
I call it a Fudge Brownie Cake because the texture on the inside of this cake is super moist, kind of like a brownie. I’m not sure if this is how I intended for the cake to turn out when I first tested the recipe, but I ended up loving it! So don’t worry if the middle of your cake or cupcakes don’t become completely firm in the middle; just lick the gooey chocolate from your fingers and keep eating!
Check out my Raw Vegan Carrot Cupcakes to find the recipe for a delicious Vanilla Bean Cashew Frosting that tastes amazing with this fudge brownie cake!
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A simple dark chocolate cake that is vegan, gluten free, super moist, and delicious!
- approximately 1 tablespoon coconut oil, or any neutral flavored oil
- 1 ½ cups almond flour
- ¼ cup cacao powder, cocoa powder
- 1 tablespoon tapioca flour, or arrowroot powder
- 2 tablespoons ground flaxseed
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- ¾ cup cashew milk, or any plain vegan milk
- 1/3 cup agave nectar
- 1 tablespoon apple cider vinegar
- Preheat the oven to 350 F. Lightly oil your cake or cupcake pan with coconut oil, or skip this step and use cupcake liners.
- Mix the almond flour, cocoa powder, arrowroot, ground flaxseed, salt, and baking soda in a large bowl
- In a separate bowl mix the vegan milk, agave nectar, and apple cider until thoroughly mixed.
- Add the milk mixture to the flour mixture and stir. Pour into your cake pan, or evenly divide this mixture into a cupcake pan.
- Place the cake or cupcakes in the oven and bake for 35 – 40 minutes. If you place a toothpick, or knife, in the cupcake it should come out clean, or with just a few specs of cake on it.
- I’ve made this recipe a few times and, depending on the oven I use, sometimes it takes longer to cook. I call these fudge brownie cupcakes because the texture reminds me of fudge brownies (a little soft and gooey in the middle). So if the center of you cupcakes are still a little soft, don’t worry about it! They still taste great.
The batter should be THICK, not liquidy or runny like traditional cake batters. If the mixture seems a little dry, stir in another ¼ cup of vegan milk.