Chocolate Fudge Cake

This chocolate fudge cake is gluten, dairy and grain free. I can't remember the last time I ate such a delicious gooey chocolate cake that was healthy - or at least healthier than store-bought or restaurant versions!

The unconventional ingredients are flaxseed and pumpkin puree.

A little nut butter or a tbsp coconut oil and egg (or aquafaba for an egg-free version) are mixed with cocoa powder and honey. I also added in a small amount of chopped dark chocolate. The icing on the cake (quite literally) is some confectioners sugar (icing sugar) and a small amount of cocoa powder.

I came across this recipe from the Top With Cinnamon Blog. I usually adapt the ingredients and/or method a little but this recipe was perfect so besides the measurements (I reduced the # of tbsps of honey), I followed along diligently. That being said, the second time I made this cake, I did use coconut oil instead of cashew butter. The nutritional content for an ounce of cashews is very similar to a tablespoon of coconut oil.

The urge to eat two pieces of cake - one after the other - was incredibly difficult to resist, especially as it was warm and sticky whilst cooling from the oven. At only 148 calories per slice, it wouldn't have been terribly gluttonous! If compared to the Betty Crocker cake mix that can be purchased from the supermarket, one slice of this cake is 280 calories and contains a questionable mix of ingredients.

Betty Crocker Chocolate Fudge Cake Mix

Chocolate Fudge Cake

Makes 8 squares/slices

Ingredients:

- 52g / 8tbsp flaxseed meal
- 40g / 8tbsp cocoa powder, unsweetened
- 1tsp baking soda
- pinch of salt (optional)
- 1tsp vanilla extract
- 1 egg, beaten OR 45ml / 3tbsp aquafaba/bean liquid
- 80g / 4tbsp honey OR agave nectar
- 150g / 5.4oz pumpkin puree
- 28g / 1oz cashew butter OR 15ml / 1tbsp coconut oil
- 30g / 1oz dark chocolate, chopped OR chocolate chips
- 15g / 2tbsp confectioners sugar / icing sugar
- 2g / 1tsp cocoa powder, unsweetened
- 1tsp almond milk OR water

Method:

• Stir together the flaxseed, cocoa, baking soda and salt in a bowl.
• In a jug, whisk together the vanilla, egg (OR 3tbsp aquafaba), honey, pumpkin purée and cashew butter (OR 1 tbsp coconut oil) with a fork. 
• Pour into the dry ingredients and mix until well combined.
• Pour into a loaf pan lined with parchment. 
• Scatter the chocolate and push into the batter. 
• Bake in the oven at 175C/350F for 30-35 minutes.
• Stir together the confectioners sugar / icing sugar and cocoa powder, then stir in almond milk or water.
• Spoon over the cake whilst it is cooling. 
• Cut into 8 squares or slices.
• ENJOY whilst warm and gooey!

Nutritional Information: