Hot-fudge-on-the-bottom cake from Chloe's Vegan Desserts: Over 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes - and More! (page 143) by Chloe Coscarelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free option. Can substitute almond milk or rice milk for soy milk.

  • Hannaha100 on November 07, 2020

    Used unsweetened coconut milk and Dove's Farm gf flour. Reduced xanthan to 1/4 tsp and that was fine (I wonder if it even really needs it?). Pretty easy to make and great for a bring your own dessert because it has its own sauce. Texture is somewhere between a brownie and a bread pudding. Everyone ate it. My only critique is it's a bit one note. If I did again I might add some caramel or berries for variety. DH thought this would've been nicer warm with cream or ice cream.

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