Have you ever heard of vegan hot fudge skillet cake (sometimes called pudding cake)? I haven’t heard of this until recently and had some. This vegan skillet cake is somewhat similar to a lava cake. But it is way easier to make and only a handful of pantry ingredients. It is an extremely delicious and fudgey cake that you can make for a crowd, or eat it by yourself – no judgement here! And obviously topping with ice cream is a must.
A Simple Chocolate Cake
This is quite a simple cake, it has so few ingredients that they are most likely in your pantry already! Making this vegan hot fudge skillet cake recipe is extremely easy to make as well. It is eggless cake, and made with oil (you could be swapped for vegan butter if you prefer). Literally a handful of ingredients in this bad boy! If you really want to jazz up this cake, I think adding chocolate chips in the batter would be a great idea. Top it with your favorite ice cream (I recommend vanilla ice cream, because it’s a classic), or maybe top it with peanut butter sauce. You really can’t go wrong with any of the above.
Hot Fudge
After you spread the cake batter into the pan, you sprinkle the top with sugar and cocoa powder. Then finally top with boiling water. As the vegan hot fudge skillet cake bakes, some of the water evaporates. Some of it passes through the cake and sinks down to the bottom of the skillet. This results in the topping turning into a hot fudge sauce and sinking to the bottom. So each bite of this cake will have a delicious melty, hot fudge to accompany it. Here is a small tip – before you start even making the cake batter, get your boiling water started! It will save you time, instead of waiting around for it to boil after you made the cake batter.
Baking Time
The baking time on this vegan hot fudge skillet cake will slightly vary based on the size of skillet you use. I used a 9″ uncoated cast iron skillet but you can use whatever kind you like! The larger the skillet you use, the less time you will have to bake the cake. You are just looking for all the water on the top to be evaporated, and for the cake to be somewhat jiggly.
If you’re really into skillet desserts, check out my vegan skillet cookie – it is just as easy and delicious as this vegan hot fudge skillet cake.
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Vegan Hot Fudge Skillet Cake
- V
- VG
- DF
Nutrition per portion
Ingredients
- ¾ cup (150g) Granulated Sugar
- 6 tbsp (75g) Vegetable Oil or Any Other Neutral Oil
- ¾ cup (160g) Oat Milk or Any Other Non-Dairy Milk
- ⅓ cup (30g) Cocoa Powder
- 1 cup (140g) All-Purpose Flour
- ½ tsp Kosher Salt
- 2 ½ tsp Baking Powder
- ½ cup (100g) Granulated Sugar
- 2 tbsp (11g) Cocoa Powder
- 1 cup (236g) Boiling Water
Method
- Preheat oven to 350° F. Grease a 9-inch skillet.
- In a large bowl, add the ¾ cup of granulated sugar, vegetable oil, and oat milk . Whisk together until homogenous.
- In a small bowl, add the flour, ⅓ cup cocoa powder, baking powder, and salt and whisk together.
- Add the flour mixture to the large bowl of your wet ingredients and mix until just combined.
- Spread the cake batter into the prepared skillet, in a nice even layer, then set aside.
- In another small bowl, make the topping with the remaining sugar and cocoa powder, then whisk to combine.
- Sprinkle the sugar/cocoa powder mixture on top of the cake batter and spread it even. Pour the boiling water on top. It should completely submerge the sugar mixture.
- Slightly cool for 20-25 minutes, then top with ice cream and enjoy immediately.
