Hot Chocolate Cake

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www.theconsciousplantkitchen.com

This Hot Chocolate Cake is a super-easy cake for any celebration with a moist and fudgy texture, and made with no eggs and no dairy!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/hot-chocolate-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time55

Total Time1 5

Servings: slices

Calories: 221.6kcal

Author: Carine Claudepierre

Instructions

Preheat the oven to 350°F (180°C). Line a 8-inch square pan with parchment paper. Lightly oil with cooking oil spray. Set aside.
In a saucepan over medium heat, warm milk and water until they reach a low boil.
Remove from heat. Whisk in cocoa powder and chocolate chips.
Whisk until a smooth hot chocolate forms; no lumps of cocoa powder or pieces of chocolate chips should be seen. Set aside.
In a large mixing bowl, whisk flour, sugar, baking powder, and baking soda.
Add the lukewarm wet ingredients: oil and vanilla extract.
Use a rubber spatula to stir and form a smooth chocolate cake batter.
Pour the cake batter in the prepared pan.
Bake the cake for 35-40 minutes on the middle rack of the oven at 350°F (180°C).
Insert a long toothpick in the middle of the cake to check baking time. It should come out clean. If some crumbs stay on it, keep baking in 5-minute increments.
Let the cake cool down for 10 minutes in the pan, then release it on a cooling rack.
Cool down for 30 minutes, then prepare the hot chocolate sauce.

Hot Chocolate Sauce

In a saucepan, over medium heat, warm the almond milk until lukewarm.
Remove from heat, stir in chocolate chips. Gently stir until the chocolate chips are melted and a lightly thick sauce forms.
Pour over the lukewarm cake - I recommend you place the cake, which is on the cooling rack, over a large baking sheet. So when you pour the hot chocolate sauce on top of the cake, if some drips down to the baking sheet, you can reuse it on top of the cake, or to dip fruit.
To decorate the cake, add 12 marshmallows - I am using vegan ones - and a dusting of unsweetened cocoa powder.

Notes

Note 1: I am using 70 % dark chocolate chips. You can also use semi-sweet chocolate chips to increase the cake's sweetness.

Note 2: Or any milk you have on hand, like oat milk, soy milk.

Note 3: Or sugar, coconut sugar, or allulose for a sugar-free option.

Note 4: Or light flavor oil like canola oil, light avocado oil, or melted and cooled coconut oil.

Note 5: For a thicker sauce, use canned coconut cream, shake the can before opening, whisk the mixture in the can before measuring to combine the two layers that form in the can - coconut cream on top, liquid at the bottom. Soy cream, dairy-free whipping cream, or if you use dairy in your kitchen, use heavy cream.

Note 6: For a sweet cake, use semi-sweet chocolate chips or 50% dark chocolate. For a less sweet cake, use 70% or 85% chocolate.

Storage: Store the cake in an airtight container in the fridge for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition