This cake embodies everything you could love in a dessert: rich chocolate flavor, lots of espresso, and the creamiest, smoothest fudge texture. Plus, it is super easy to make. For the filling, it is important to weigh the chocolate chips to ensure it sets. Feel free to adjust the espresso depending on how strong you like it. To make a larger cake, double the recipe and use a 9-inch round pan. Just note that chilling may take longer.

No-Bake Chocolate Espresso Fudge Cake [Vegan]

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Serves

6

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Ingredients

For the crust:

  • 1 cup raw, unsalted sunflower seed kernels
  • 1⁄8 teaspoon fine salt
  • 2 tablespoons unsweetened cocoa powder
  • 1⁄4 teaspoon ground espresso
  • 2 1⁄2 tablespoons pure maple syrup

For the filling:

  • 1 1⁄2 cups dairy-free semisweet chocolate chips
  • 1⁄2 cup + 1 tablespoon “lite” canned coconut milk or cashew milk, shaken first
  • 3 tablespoons creamy roasted almond butter
  • 1 teaspoon vanilla extract
  • 1⁄2 to 1 tablespoon ground espresso
  • 1 1⁄2 tablespoons unsweetened cocoa powder
  • 1⁄8 teaspoon fine salt
  • Optional: dairy-free dark chocolate curls for garnish
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Preparation

  1. To make the crust, add the sunflower seed kernels to a food processor, and process for about 30 seconds or until finely ground into a flour. Add the salt, cocoa powder, and espresso, and process just until combined. Add the syrup, and pulse until it all comes together into sticky large clumps and holds together when pressed between your fingers.
  2. Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with nonstick spray for easy removal later. Press the crust mixture into the pan, making a flat, even layer along the bottom but not up the sides. Wipe your processor completely clean.
  3. To make the filling, add the chocolate chips and milk to a large microwave-safe bowl. Microwave on high for 30 seconds. Stir well, and then heat in 15-second increments until the chocolate is almost all melted. Stir until completely smooth and no more bits remain. Add the chocolate mixture to the food processor. Add the almond butter, vanilla, espresso, cocoa powder, and 1⁄8 teaspoon salt to the food processor, and process for 2 to 3 minutes or until completely smooth. Scrape the sides, and process once more.
  4. Pour the filling over the crust, and smooth the top. Chill in the fridge until completely solid throughout, at least 2 to 4 hours but ideally overnight. Garnish with thickly shaved chocolate curls, if desired. (See the notes for how-to information.) Store covered in the fridge.

Notes

Cashew butter will work in place of the almond butter, just make sure it is the raw variety with no added oils or sugar. To make this nut free, sub with sunflower seed butter. Thanks to all the chocolate and since it’s a small amount, the sunflower seed taste is not noticeable. To make the chocolate curls, place a dark chocolate bar on a microwave-safe plate and microwave on HIGH for just a few seconds to slightly soften it. Use a vegetable peeler to shave the edges and create long curls.

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Nutritional Information

Per Serving: Calories: 467 | Carbs: 43 g | Fat: 33 g | Protein: 9 g | Sodium: 106 mg | Sugar: 28 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.