Dairy, egg and sugar free HOT FUDGE CAKE

My husband LOVES Hot Fudge Cake or Brownie Pudding as he calls it. But it calls for almost 2 cups of sugar! I made it for company but I couldn't make it "just because".

Tonight I did some substitutions and ended up with this.

It was yummy!!! It had a little bit of a coconut flavor but that's not a bad thing! Maple syrup is still a sugar but it is less processed, has health benefits and is sweeter than sugar so you use less. :)

Hot Fudge Cake

1 cup all-purpose flour

1/2 cup maple syrup

2 tablespoons baking cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/3 + 2 tbsp cup coconut milk (or other plant milk of your choice)

2 tablespoons coconut oil(or fat of your choice)
1 teaspoon vanilla

2/3 cup maple syrup

1/4 cup baking cocoa

1 1/2 + 2 tbsp cups very hot water    Mix flour, 2 tbsp of the cocoa, baking powder and salt. Mix in oil. I used coconut oil at room temperature and just used a fork to blend it with the dry ingredients like you would if you were making a pastry. Add in 1/2 maple syrup, milk and vanilla. Spread in a square baking dish (I just made half a cake so my pan is smaller than what this recipe needs).

In a separate bowl, mix water and maple syrup. Zap in the microwave until hot. This was necessary since I keep my syrup in the fridge. Even with HOT tap water it wasn't hot enough. Mix in cocoa. Pour on top of the cake in the pan. DO NOT stir.

Bake at 350 for probably 30-40 minutes. Since I just made half my cooking time was less. You want the cake firm but there will be a layer of hot pudding sauce on the bottom. 

You can serve with some whipped coconut milk or non-dairy ice cream.