This Blueberry Hot Fudge Cake is totally decadent whereas being completely plant-based, low-carb, and prepared in simply minutes. Grab some ice cream and a spoon and dig in!
THis Blueberry Hot Fudge Cake is SPONSORED BY OUR FRIENDS AT BOB’S RED MILL.
We’re undecided what’s higher than a chocolate cake with a molten middle. It’s considered one of our absolute favourite desserts however this Blueberry Hot Fudge Cake model could be our greatest creation but.
We have a lava cake of types already revealed right here on CIK however we thought it was time for a plant-based model with a summer time spin. Blueberries and chocolate are considered one of our favourite fruit/chocolate combos. We sometimes make this luscious blueberry chocolate pie every summer time however this cake could be our new go-to.
Since this cake doesn’t include eggs, it’s even simpler to get that extremely gooey middle all of us love a lot as you may underbake the cake as a lot as you need. We discovered that 25 minutes is the right period of time for us. 25 minutes yielded a crunchy high and set sides with a molten middle that goes excellent with a scoop of vanilla ice cream.
To get the right texture, we went with considered one of our favourite flour combos, Bob’s Red Mill Super Fine Almond Flour, Organic Coconut Flour, and Organic Brown Flaxseed Meal. Using each the almond flour and coconut flour collectively is considered one of our greatest tips to imitate all-purpose flour. The flaxseed makes an ideal egg replacer lending an additional fudgy element to the cake.
If you’re questioning if you should use one other fruit, we guess this could be equally as superior with any kind of berry. Blackberry is subsequent on our checklist! Or even perhaps a medley of blueberry, raspberry, and blackberry! That sounds simply excellent and the perfect of each all worlds!
If you give this recipe a attempt, you should definitely tag @castiron_keto and @bobsredmill on Instagram!
Blueberry Hot Fudge Cake
Ingredients
- 1 ¼ cups Bob's Red Mill Super-Fine Almond Flour
- 3 tablespoons Bob's Red Mill Organic Coconut Flour
- 1 cup brown erythritol
- ⅔ cup cacao powder
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 tablespoons Bob's Red Mill Organic Brown Flaxseed Meal + 5 tablespoons heat water
- ⅓ cup melted butter dairy-free if plant-based
- ¼ cup unsweetened plain almond milk
- 1 tablespoon pure vanilla extract
- 1 cup blueberries
- 1 cup sugar-free chocolate chips dairy-free if plant-based
Instructions
- Preheat oven to 400° F.
- In a big bowl, combine collectively the entire substances besides the blueberries and chocolate chips till easy.
- Fold within the blueberries and chocolate chips and switch the batter to an 8" cast-iron skillet or baking dish. Carefully switch to the oven and bake for 20-25 minutes till the highest and edges are set however the middle remains to be raw.
- Let cool for five minutes earlier than serving.
Video
Notes
Nutrition
The submit Blueberry Hot Fudge Cake appeared first on Cast Iron Keto.