A decadent treat – a dairy-fee, gluten-free hot fudge sundae cake!
Yum! This hot dessert is good all year long, and even your non dairy-free, gluten-free friends will enjoy it.
This calls for espresso powder. Although I love good espresso, I have found the espresso powders to be very bitter. Instead, I simply grind my dark roast coffee until it is very fine and use that instead of espresso powder. Any leftover I throw in with the next day’s ground coffee.
- 1 cup gluten-free all-purpose flour (1:1) I use King Arthur’s GF flour
- ⅔ cup sugar
- 2 tablespoons + ¼ cup cocoa powder, divided
- 2 teaspoons baking powder
- ½ teaspoon espresso powder (optional)
- ½ teaspoon + ⅛ teaspoon salt, divided
- ½ cup unsweetened dairy-free milk beverage (I use Chobani Oat extra creamy)
- 2 tablespoons avocado or olive oil (or you favorite baking oil)
- 1 teaspoon vanilla extract
- ¾ cup packed brown sugar
- 1½ cups hot water
- 1 to 2 pints dairy-free ice cream (I use So Delicious Vanilla or Creamy Cashew Frozen Dessert)
- Chopped nuts, for topping (optional)
- Add the flour, sugar, 2 tablespoons cocoa powder, baking powder, espresso/super-fine ground coffee (if using), and ½ teaspoon salt to a mixing bowl. Stir or whisk the ingredients until combined, being sure to break up any cocoa clumps.
- Make a well in the flour mixture and add the milk beverage, oil, and vanilla. Stir to combine. The batter will be a bit thick.
- Since this uses Gluten-free flour, LET THE BATTER REST for 15-30 minutes.
- Preheat your oven to 350ºF.
- Scrape all of the batter into a 9×9-inch ungreased baking pan and spread to even out.
- Add the brown sugar, ¼ cup cocoa powder, and ⅛ teaspoon salt to your mixing bowl. Add the hot water and whisk to combine. Slowly pour the chocolate liquid all over the batter in your pan.
- Bake for 40 minutes, or until a toothpick inserted into just the top cake layer comes out clean. Let cool on a baking rack for 10 minutes.
- Serve the cake topped with 1 to 2 scoops of the dairy-free ice cream. You can optionally top with nuts and whisk water or coconut oil into any remaining sauce in the pan (it is thick, with a pudding like texture) to drizzle it over the top, too.