Katie Cat's Hot Fudge Cake

1cup all-purpose flour

¾ cup sugar

6 tablespoons baking cocoa, divided

2 tsp. Baking powder

¼ tsp. Salt

½ cup of soy milk

2 tablespoons of melted soy margarine, or vegetable oil

1 tsp. of vanilla extract

1 tsp. of ground cinnamon (optional)

1 cup of packed brown sugar

1-3/4 cups of hot water

Vanilla vegan ice cream or vegan whipped cream

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, cinnamon, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9 in. square baking pan. Combine brown sugar and remaining cocoa, sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35-40 min. The batter will separate into cake and pudding layers. Serve with vegan ice cream or vegan whipped cream. Yields 9 servings.
Per serving: about cal. 365, 4 g protein, 78 g carb., 6 g total fat (4g saturated fat), 3g fiber, 14 mgs cholesterol, 585 mg sodium.

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