Vegan Chocolate Cookie Dough Fudge Cake is creamy, yet dairy-free and oil-free and full of chocolate richness, cookie dough bits and a nice texture from the coconut butter. Only 8 ingredients!
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VEGAN CHOCOLATE COOKIE DOUGH FUDGE CAKE
Now, before you all get mad as a hornet at me for posting another decadent dessert after just posting those wildly already popular Double Chocolate Sunflower Brownies last week, I have a few good reasons. First, I have a huge birthday coming up in about a month and I want to be prepared with a good dessert on hand. I’m turning the big 40 you guys! Yikes! Ok, is that a good enough reason for this cake?
Or, maybe because we all love chocolate. This raw vegan chocolate fudge cake is not for the faint of heart. Now, it only takes about 20 minutes to make it, but it is quite the impressive chocolate dessert. The texture is just phenomenal.
First, we have a super chocolatey filling made from coconut butter, almond butter, maple syrup, raw cacao powder and some plant milk. Then it is adorned with tiny chunks of raw almond chocolate chip cookie dough throughout the filling. Yeah, I know. Then it is topped with crunchy raw cacao bits for a nice bit of crunch. Totally optional, but I loved having the contrast of a crunchy topping to the smooth filling.
Can you believe you only need 8 ingredients to make this spectacular raw chocolate cake (+ salt and optional espresso)?! It’s magic I tell ya.
The inspiration for this cake came from a raw chocolate fudge espresso cake I had at a restaurant a few weeks back. It came out cold, firm, sweet, fudgy and extremely chocolatey. I have NO clue what ingredients they used and I didn’t care, I just knew I was inspired to create something like it.
Then of course I added this amazing new product that Rawguru sent me to try out and review, Rawmio Almond Chocolate Chip Cookie Dough. It basically just sent the cake straight into the heavens. Surprisingly, this cookie dough doesn’t taste at all what you think of in regards to traditional cookie dough. It is not nearly as sweet, but more of a deep flavor than a sugary flavor, so it works well in the cake. You can totally leave it out though, as the cake is amazing on its own.
OTHER VEGAN CAKE RECIPES TO TRY:
- Vegan Gluten-free Vanilla Cake
- Vegan Funfetti Cake
- Vegan Mango Caramel Cheesecake
- Vegan Lemon Cake
- Vegan Vanilla Chocolate Chip Cake
- Vegan Cinnamon Caramel Bundt Cake
- Vegan Gingerbread Cake
Vegan Chocolate Cookie Dough Fudge Cake
- 1 cup (140g) raw unsalted sunflower kernel seeds
- 1/8 teaspoon fine salt
- 2 tablespoons (12g) raw cacao powder
- 2 tablespoons (40g) maple syrup
- 3/4 cup (180g) melted liquid coconut butter
- 3/4 cup (180g) plant milk
- 1/2 cup + 1 tablespoon (180g) pure maple syrup
- 1/4 cup + 2 tablespoons (96g) roasted creamy almond butter (sunbutter for nut-free)
- 1 1/2 teaspoons (8g) vanilla extract
- 1/2 cup (48g) raw cacao powder
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon espresso powder (optional)
- Optional: 3 tablespoons chilled Rawmio "Almond Chocolate Chip Cookie Dough"
- I use this scale.
- First, prepare the crust by adding the sunflower kernels to a food processor and process for about 30 seconds until it is a flour consistency. Add the salt and cacao powder and process a few more seconds until blended. Add the syrup and process for about 10 seconds or so until large clumps form. Do not over process. Press the dough into a 6 inch springform pan lined with parchment paper sticking out from the sides for easy removal later. Press out evenly to the sides.
- Next, add all of the "filling" ingredients to a food processor and process until completely smooth. You must make sure your coconut butter is completely melted to a runny liquid before measuring the 3/4 cup, to ensure accurate results. Scrape the sides as necessary and process again until the mixture is completely smooth. The batter is not overly sweet, so taste it and if you want it sweeter, add a tablespoon or so of coconut sugar, but keep in mind it will taste a tad sweeter after it has set and chilled. Also, if you garnish it with chocolate, it will also be sweeter. I thought it was just perfect in the final result.
- Pour the smooth batter over the prepared crust.
- If using the cookie dough, take your chilled cookie dough and break it into 9 balls, about 1 teaspoon each. If you are using the Rawguru cookie dough, make sure to chill it in the fridge because it becomes very firm (it is soft at room temperature) and you can easily roll it into little balls this way. Drop the cookie dough bits over the filling and gently press down into the batter completely. The batter should be thick enough so they won't sink.
- If desired, garnish with cacao nibs or chocolate or chocolate chips. Chill in the fridge for a couple of hours or overnight until completely firm and well chilled. Release the cake from the pan.
- Slice and serve and eat in ecstasy. Serve with fruit if desired. This awesome cake will stay firm at room temperature for about an hour or so, which is a huge benefit for parties.
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