Chocolate Fudge Cake w/ Cacao-Cream Cheeze Filling




Chocolate Fudge Cake w/ Cacao-Cream Cheeze Filling


  • Dry ingredients
  • 2 1/2 cups white flour
  • 5 tbsp coconut flakes
  • 1 3/4 cups brown unrefined sugar (or coconut sugar)
  • 1 tbsp vanilla sugar
  • 3/4 cup cacao powder
  • 1/2 cup chocolate chips
  • 1 tsp baking powder
  • 1 tsp baking soda
  • A pinch of salt
  • Wet ingredients:
  • 1 cup coconut oil
  • 2 cups almond milk
  • 2 tbsp distilled white vinegar
  • 250g soy butter
  • 280g almond cream cheese (or soy cream cheese)
  • 3/4 cup icing sugar (or more if needed)
  • 1 tbsp vanilla sugar
  • 2/3 cup cacao powder
  • 100g dark chocolate (over 70% cacao)
  • 1 tbsp coconut oil


  1. Preheat the oven to 160C/300F.
  2. Cover a 9-inch cake pan with baking sheet.
  3. In a bowl pour all the dry ingredients, in another one prepare the wet ingredients.
  4. Pour the wet ingredients over the dry ingredients and process with a handmixer until combined.
  5. Divide the mixture in 2 parts and pour the cake batter into the prepared pans.
  6. Bake for 50 minutes at 160C/300F.
  7. Turn the cake upside down and let it cool down.
  8. For the cream put all the ingredients into a bowl and mix with a hand mixer until creamy and perfectly combined.
  9. Once the cakes are cold, cut them in the half, set a cake layer over a platter, moist with 1/3 cup almond milk and spread 2-3 tbsp of the cream on top.
  10. For the chocolate topping melt the chocolate and coconut oil and whisk until combined. Using a spoon let the syrup fall over the border of the cake.
  11. Let the cake sit in the fridge for 6 hours before serving.
  12. ENJOY!



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