Egg Free, Dairy Free, Nut Free Hot Fudge Cake

This Hot Fudge Cake is perfect paired with homemade vanilla soy ice cream. As it bakes, the mixture forms a chocolate cake on top and a hot fudge sauce in the bottom. We put the cake in the bottom of our dish, cover the cake with vanilla soy ice cream then pour the hot fudge over the top. The longer you let the cake cool, the thicker the bottom sauce becomes. I let the cake cool for about 20 minutes so the sauce was more like the texture of a pudding. Store any leftovers covered in the fridge. We like to rewarm the cake and sauce in the microwave then pour some soy milk over the top.

Hot Fudge Cake

1 cup flour
2/3 cup cocoa powder
1/2 - 2/3 cup sugar
2 tsp baking powder
1/2 cup soy milk
3 tbsp orange juice, oil, melted shortening or melted dairy free margarine
1 1/4 cups boiling water
1/2 - 2/3 cup brown sugar
1/4 cup cocoa powder
1 tsp vanilla extract
1/2 cup safe chocolate chips, optional

Combine the flour, 2/3 cup cocoa powder, sugar and baking powder. Add the soy milk and orange juice then stir until thoroughly combined. Transfer the batter to a sprayed 8x11 baking dish. In a separate bowl, stir the water, brown sugar, 1/4 cup cocoa and vanilla until the sugar and cocoa are dissolved. Pour the hot mixture over the batter. DO NOT STIR. Sprinkle the chocolate chips over the top. Bake at 350 for 30 minutes or until a toothpick inserted into the center of the cake portion comes out clean. Serve warm or cool.
*  The sauce will thicken as it cools so you can decide if you want it thin or thicker depending how long you wait to serve the cake.
*  The amount of sugar and brown sugar you use will depend on how sweet you want the final result.
*  Because of the nature of the finished dessert, I highly recommend serving it over soy ice cream or pouring soy milk over top of the warm cake.
*  Store any leftovers covered in the fridge.

This recipe was shared with Allergy Friendly Friday and Home Grown Mama.