Fudgy Cocoa Cake & Dark Chocolate Ganache

Recipe - Kat Turner | Photography John Von Pamer


Fudgy Cocoa Cake

For chocoholics!


3 cups AP Flour, sifted
2 cups organic cane sugar
½ cup cocoa powder + 2 Tablespoons to dust the pan
2 tsp baking soda
1 tsp sea salt
2 cups vanilla Cashewgurt®

1 cup filtered water
½ cup extra virgin olive oil + extra to oil the pan
2 teaspoons apple cider vinegar



Preheat oven to 350 degrees. Oil a 9” springform pan and dust the inside with cocoa. Line the bottom of the pan with a parchment circle.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and sea salt. In a separate bowl whisk together the Cashewgurt®, water, olive oil, and vinegar. Gently fold the liquid ingredients into the dry until incorporated. Do not over mix, a few lumps are ok!

Spread the batter into the pan and knock on the counter a few times to settle any air bubbles in the mixture. Bake for 45mins, or until a clean thin knife inserted into the cake comes out clean.

Let cool completely and frost with cashew yogurt ganache (see recipe).

Cashew Yogurt Dark Chocolate Ganache


2 cups 70%cDark Chocolate chips
2 cups vanilla Cashewgurt®

½ tsp sea salt


Gently heat the Cashewgurt® in a saucepan and add the chocolate chips and sea salt. Whisk on low heat until the chocolate melts completely. Let cool to room temperature and use to frost a Fudgy Cocoa Cake (see recipe), or roll into truffles and toss with cocoa powder for a decadent treat.

Alex Matthews