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
Ingredients
CRUST
- 1 cup (140g) raw unsalted sunflower kernel seeds
- 1/8 teaspoon fine salt
- 2 tablespoons (12g) raw cacao powder
- 2 tablespoons (40g) maple syrup
FILLING
- 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.
Instructions
- 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.
This looks fab! So many fun goodies in there! And chocolate everything 😉
Thank you so much Rebecca!!
I’m allergic to coconut. What can I use in place of that?
Thanks
Hi Meg! This recipes uses a large amount of coconut butter so that the cake firms up. There is no sub for this ingredient, unfortunately. I do, however, have other fudge cakes that you could try. This Chocolate Cheesecake doesn’t use coconut and is actually my favorite. It uses cocoa butter to firm up instead of coconut. https://thevegan8.com/2016/02/12/raw-luscious-chocolate-cheesecake/ It lists coconut sugar, but you can just sub with regular sugar.
I also have this Mint Chocolate no-bake cake that doesn’t use coconut butter or nuts that is super easy to make. You can sub cashew milk for the coconut milk. You could leave out the mint if you wanted to and just use vanilla instead. It is a small cake, so you could double or triple it for a larger size. Hope that helps!
https://thevegan8.com/2015/08/06/no-bake-chocolate-mint-tart-two/
Thanks for the recipe.
Everyone is so gung ho on the coconut these days. I understand that it acts differently than other thing s chemically and can’t always be replaced but it is overused I think.
That’s why I always try to create a variety of recipes, so that is something for everybody. Some love coconut, some hate it and some loves nuts and some are allergic. I do my best to keep this in mind!
looks amazing Brandi and so excited to see your treats for bday!
OMG this cake looks amazing!!! Maybe I will make it for my birthday this year (don’t know if I want to wait until November though!). I’m also turning 40 this year (yikes is right!) and I always thought you were way younger than me so obviously all of your delicious, healthy, nourishing food helps with that!
You are so sweet Nicole!! You are so incredibly sweet!! I’m relieved you think I look way younger than 40, LOL!
I have no words. This sounds so amazing!!! It’s the best feeling when your child compliments a recipe…in my opinion, it’s the biggest compliment you can get! This is beautiful and that almond chocolate chip cookie dough sounds like it’s to die for!!!! Wow!
Thank you so much my friend!!! Olivia was over the moon about this cake!!!
This looks delicious and your pictures are just stunning! I have no words for this beautiful cake!
Florian, WOW, thank you so much for that compliment! I really had to work my “magic” on these when photographing them because the lighting (sunlight) was not my friend this day, but I did my best 🙂
I just melted into a chocolate pool :-)! I have a birthday coming up in just under 3 weeks…It’s an *almost* big birthday, but why wait, right?!
A chocolate pool?? Now that sounds like something I want to be a part of, hahaha!
This really does look like the ultimate dessert with so many amazing things inside!!! Those little Rawmio jars are one of my biggest weaknesses! When I treat myself to a jar I just can’t seem to get my finger of it…in fact I don’t think I’ve ever actually made anything out of their nut butters because they’re gone before I can 😀
Thank you so much Natalie! Right? Their stuff is so amazing! My favorite is their hazelnut coffee nut butter, OMG, total heaven!!
OMG. This looks STUNNING. I wish my birthday was not next year. LOL May have to find some other excuse to make this…..
PS–Have a happy 40!
Awww thanks so much Lili! Such a kind compliment, I absolutely died over how it turned out. Oh yes, like I said, any excuse…even if you are just bored, you need to make it!
Happy almost birthday Brandi! 40 is nothing, just wait until 50-haha!
This looks so decadent and beautiful. I can see why you considered having an affair with it. I would. 😉
You are so sweet, thank you Linda! 50, wow! That sounds so far away, but I know in reality, it’s not, lol! Hahaha!
This looks awesome! Do you think I could sub Speculoos Cookie Butter for the Rawmui Cookie Dough?
Hi Toni! Absolutely! If you are unable to get the Rawmio or would rather use a different brand, then definitely use any you like! Please come back and let me know how it turns out! 🙂
This looks amazing! I love the idea of cocoa nibs on top of the cake (love them). I will be making this cake for sure, but without the Almond Chocolate Chip Cookie Dough, as I dont have this product. Thank you!
Thank you so much Lana! Yes, it will totally work without it! I love the dark chocolate flavor of the cacao nibs on top too. I don’t love the flavor of them on their own, but mixed on top of a sweet cake provides depth of flavor and a wonderful crunch. Please come and let me know after you make it!
Made it and absolutely felt in love with it! Just wanted to lick the bowl with all the chocolate goodness! The first time I made it using sunflower butter instead of almond. I topped it off with cocoa nibs. It was a perfect combination! It was gone in no to. Made it the second time with almond butter and 80% dark chocolate shavings and loved it even more. You are absolutely the goddess of desserts. Thank you so much, Brandi!
I am beyond thrilled you loved this cake so much Lana and thank you so much for sharing your stunning photos of the cake on both Facebook and IG!! Thank you so much!!
That COOKIE DOUGH chunk!!! I am swooning my heart out over here. What a perfect birthday cake.
Thank you Brittany! EARLY birthday cake…I still have a month, so I will just “have” to make it again haha!
Thank you so much girl!!
That looks fantastic! Your photos are gorgeous!
You are so sweet Mary! So glad you love the photos! 🙂
wow wow wow. You’ve outdone yourself Brandi. This looks amazing. I’m thinking I need to make mini versions for hubby and I this weekend.
Oh Nissrine, you are so sweet!! Thank you! Yes, make it girl!!
Yumyumyumyumyumyumyumyumyum – oh my god, YUM. This looks unbelievably good. I really do think I could eat the whole thing – and the cookie dough looks soooo good!! I’ve never heard of that spread before, and I now feel like my life has definitely been missing something without it. What a great recipe. I can’t wait to try this! Happy almost birthday too!
You are so incredibly sweet Harriet!! Thank you so much for your compliments! You should definitely try this!!
What a chocolate sensation! Perfect for a very special celebration 😉
I’ve heard great things about that flavour Rawmio spread but I can only get it online in the UK and it’s always out of stock! I love everything from Windy City Organics.
Thank you so much Emma! Rawmio is such amazing products, they are my favorites!! My favorite is the Hazelnut Coffee. OMG.
I am DROOLING while look at this cake, girl!! Such absolutely gorgeous shots and the texture of this cake looks perfect!! This reminds me of a chocolate mousse cake – one of my favorites before going vegan! I need to get my hands on that cookie butter dough, asap! Making this for the next birthday around here for sure 🙂
Thank you SO MUCH for the compliments on my photos Ceara, you are such a doll my friend! That means so much to me! You will LOVE this cake…the texture is absolutely amazing and well, all that chocolate!!
Oh my gosh, 40? Really? I would never have guessed! 🙂 Well, you know me, I need no excuse to make or eat cake, so no need to apologize for all these amazing chocolate goodies you’ve been up to. This cake looks phenomenal though! Seriously fudgy. Those Rawmio people are genius 🙂 Can’t wait to see your birthday lineup 🙂
It looks divine! I think I’ve never seen a more drool-worthy raw chocolate cake! 😀 Yumm!
Aww thanks Bianca, what a wonderful compliment, thank you!!
One of these days, I’m going to have a heart attack in front of these pictures! Incredibly gorgeous and mouthwatering, as always 🙂 And bonus points for chocolate of course!
Cake looks amazing and really keen to try it for a friend’s birthday this weekend. Only downside is I’m allergic to coconut. Can the coconut butter be subbed at all without ruining texture or taste?
Hi Renee! I’m so sorry, but the coconut butter is the main ingredient and is what gives the cake the amazing fudge texture, unfortunately subbing it would in fact ruin the texture. I even tried a coconut-free version by using melted cocoa butter and the texture was not even comparable. I have another idea though that you can try testing first. I have another recipe that has no coconut and uses chocolate chips melted and added with other ingredients and it’s the chocolate chips that help to firm up the recipe because of the cocoa butter in them. It is my “Nutella” bars recipe here. They have hidden zucchini in them but you would never know and they have been a very popular recipe of mine. To make it as a cake, I would suggest doing it the same as this recipe above and putting it in a 6 inch springform pan so it has a good size to it. The Nutella bars don’t get as hard/fudge-like as this cake, but they still get really firm and can sit out at room temperature a good while. You could still decorate it with chocolate chips/shaved chocolate or cacao nibs on top instead of hazelnuts and it will have a similar beautiful look. Let me know if you try that please! It is also no-bake and super easy to make!
https://thevegan8.com/2014/07/04/crunchy-nutella-zucchini-cream-pie-bars/
This is the most overdue comment! I love so many of your recipes Brandi, but this one is taking a special place in my heart! I have already made this twice since you published it and will certainly make it many more times! Absolutely delicious, creamy, smooth, decadent and gorgeous! The first time I made it into cupcakes! I got 12 perfect sized cupcakes – important to me because I have been known to eat half a cake at one time so the pre-portioned size works well for my restraint! I made it again, this time as a cake for Mother’s Day. Everyone there LOVED it! Even my husband, who is not a fan of chocolate (?????) likes this because although it is over the top chocolatey, its smooth and creamy texture and the coconut butter base made it taste less chocolate to him. I was secretly hoping he wouldn’t like it so there was MORE FOR ME!!! Fantastic fantastic fantastic recipe!
Diana, I am sooo happy to hear you loved this so much and even moreso, your hubby!! Yippee! Thank you so much for taking the time out to leave feedback, it means so much to me as you know. I love, love the photo you shared on Instagram of the mini cupcakes you made…such a wonderful, proportion-controlled idea! Thanks again for making them!
Hola, gracias por compartir esta receta tan inspiradora! La haré pronto! Me pregunto si puedo usar leche de arroz hecha en casa súper cremosa en vez de leche de coco o de almendras, y si puedo usar miel de agave en vez de arce. Funcionará? Muchas gracias!!!
Cecilia, lo he preparado con miel de agave en vez de arce y con leche de la castaña de cajú, y funciona bien! El resultado habia muy riquisimo y rico (como los fotos). No se importa el tipo de leche en mi opinion y del edulcorante, solo se necesita ver los niveles de dulzara. Espero que te ayude 🙂
This cake was absolutely amazing! My whole family loved it and I can’t wait to make it again! I was just wondering if you knew the nutritional value per slice though? I can get pretty carried away with my portions haha!
Hi Mili!! Oh yay! I’m ecstatic to hear that, thank you so much for the feedback! I apologize, I normally have the nutrition up when I post the recipe but sometimes I just run out of time…I will get it up this weekend, but just fyi, it’s definitely NOT low-calorie, haha! Thanks so much for making it 🙂
You’re turning 40?!?! I thought you were 25 at the most. But anyways, HAPPY BIRTHDAY! This cake looks amazing and I hope you have an amazing day 🙂
Omg you are so sweet Sarah!! Thank you so much for that compliment!! And thank you about the cake, I hope you get to try it!
hi, my son has many many food allergies, so I’m used to finding substitutes for his allergens, but on this cake I’m stumped! He’s allergic to sunflower seeds and almonds (as well as all tree nuts and peanuts). Any ideas for what I could substitute? Looks amazing and I’m bummed I can’t make this. Thanks, would love your input 🙂
Hi Tara! Wow, that’s a bummer! Is he allergic to coconut? I have lots of delicious recipes that have coconut and no tree nuts in them.
Hi. Just letting you know that this recipe is listed under nut-free and it clearly uses nuts.
Hi Josie, that is because there is a nut-free option by using sunbutter instead of almond butter, listed under NOTES. I have listed at the top of my “nut-free” category that all nut-free and nut-free options would be listed there, only if they can be nut-free as well. Hope that helps!
Hi Brandi, I wanted to add a comment from 2016!😀 I made this cake (my children call it a pie) for Thanksgiving this year and it was amazing. I made my own cookie dough with a quick recipe I found on the internet and everyone loved it! There was a little bit leftover as the majority of my family was out of town but we all fought over it at breakfast the next day 😜 I will be making it again for either or Christmas or for our Boxing Day party. This recipe is easy, made with little mess and looks and tastes like I have been slaving all day (we’ll keep that our little secret) ☺️
Oh Beverley, so sorry I missed this comment before! I’m so very happy to hear you loved this cake so much, thank you very much for the wonderful feedback!!
This is literally the best raw vegan cake I have ever made. Even my boyfriend loved it over his go-to Safeway cheesecake. Thank you so much for sharing this recipe!
Oh wow, thank you so much for this amazing feedback! That is quite the compliment and you made my day! Thank you!
Hi, Brandi! I want to make this for my chocoholic boyfriend’s upcoming birthday … but we’re kind of like Jack Spratt and his wife – I pretty much never make or eat sweets (except fresh fruit). So this recipe is pretty much Greek to me, LOL! Can you clue me in on a coconut butter to buy? (Your listing it as “melted liquid coconut butter” kind of throws me off – am I looking for a product that says “liquid” in the name?) I see MaraNatha, Artisana, Kevala, and lots of others online – are those all fine? Do you have a favorite?
Hi Laurie! Sorry for the delay! For the coconut butter I put liquid, which simply means in a melted liquid state, since coconut butter gets pretty hard at room temperature. I have noted in the directions to warm it up to a complete liquid. The MaraNatha brand is good, I’ve bought that one! Just when you get it, unless it’s already really melty, you are going to need to remove the lid and then warm the jar up for 15 secs or so until it’s warm enough to stir it all around from the bottom before measuring. Otherwise too much of the natural oils will separate from the coconut meat part. So really make sure it’s well mixed and smooth and runny like a liquid. Just heat it in small sec increments because coconut can burn if you cook it too long. I hope that helps and please let me know of any other questions and after you make it! 🙂
I made this cake a few days ago and it is absolutely delicious!! I’d never tried cacao nibs before and loved the crunchy chocolate-y addition to this cake. I made my own cookie dough but honestly the cake would be fantastic without it.
Next time I make this I am thinking of substituting silken tofu for the coconut butter to make it lower in fat. I will let you know how it goes…
Hi Josie! Oh, that makes me so happy to hear, thank you for the lovely review!
Oh and coconut butter is what helps the cake to firm up and set, so tofu will make it a much softer mousse like consistency, just fyi.
This is my family’s absolute favourite cake! I made it the other night for a potluck dinner and the compliments are still pouring in! Some said it was the best thing they had ever tasted while someone said it tastes like heaven, a total success! I make it for birthdays, holidays and any other time I want to look good. It’s also great to say that there is no added oil or any other kind of junk in it, just clean, pure ingredients. 😊 Brandi, you’ve done it again!
Beverley! This review makes me so happy to hear and your pic was beautiful of it!!
Does this freeze well?
Yes. You will need to let it sit out a bit to thaw though, as it will get much harder than in the fridge.
could you use a cheesecake pan? I’m having a hard time finding a 6 inch springform pan.