My Secret Moist Chocolate Fudge Cake Recipe – Vegan & Gluten Free

How to make my delicious secret moist chocolate fudge cake recipe. This recipe is vegan and gluten free. It is made with raw cacao, coffee, and a lot of other amazing ingredients. It is super tasty, has a small amount of complete protein, and it is delicious!



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Vegan gluten free chocolate fudge cake:

2 tbsp apple cider vinegar
2 cups gluten free oat flour
2 tbsp coffee plus ½ cup hot water
1 cup rice flour
½ cup buckwheat flour
1 tbsp cinnamon (optional)
1 tbsp cardamom (optional)
1 tsp xantham gum
1 cup raw cacao powder
2 tbsp vanilla bean powder or extract
2 cups milk
1 cup olive oil
1 1/3 cup coconut sugar
chocolate chips (optional)
flax eggs: 3 tbsp flax flour plus 1 cup hot water
2 tsp baking soda
3 tsp baking powder

4 tbsp coconut oil
4 tbsp raw cacao powder
3-4 tbsp agave nectar
1 tsp vanilla bean powder

Before mixing all the ingredients for the cake you need to prepare two things! The flax eggs and the coffee mixture. So for the flax eggs combine the water and the flax flour. We’re using flax flour here not flax meal. So mix that up for a few seconds. Set that aside. Now its time to make the coffee mixture. combine the water and coffee and stir. Set aside. Ok everyone lets make this delicious vegan gluten free chocolate cake!!!!

put all the dry ingredients in a bowl – that is the oat flour, rice flour, buckwheat flour, , cacao powder, baking soda, and baking powder, cardamom, cinnamon, vanilla bean powder., xantham gum And mix!

In another bowl place all the wet ingredients that is- the olive oil, flax eggs, coffee, apple cider vinegar, sugar, milk, and whisk until all ingredients are combined.

Notes: for the coffee just take 2 tbsp coffee and ½ cup hot water and mix.
For the flax eggs take 3 tbsp flax flour not “meal” plus 1 cup hot water and mix.
The cinnamon and cardamom spices are optional! If you want to keep it as a simple chocolate cake then you don’t have to put those extra spices in!
Also the buckwheat flour in this recipe is really strong and adds a very unique flavor to this cake. If you dont like the taste of buckwheat than you can most likely substitute the 1/2 cup buckwheat flour we are using here for 1/2 cup of rice flour. I haven’t tried it but it will most likely work!

Place in a baking tray of your choice and bake at 170 degrees Celsius for 1 hour. After 40 minutes remove from the oven and place some foil on the top.

For the quick gananche combine 4 tbsp cacao powder, 4 tbsp coconut oil and 3-4 tbsp agave nectar in a bowl and mix until creamy, you can also add in some vanilla to that.