Healthy chocolate fudge cake

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I made this cake recently for my brothers birthday and he’s generally not a big fan of healthy eating, so it was a bit of a challenge for me to come up with something that he might actually enjoy. I think chocolate cake is usually a pretty safe bet.. I mean, who wouldn’t love a chocolate fudge cake with chocolate frosting right? I wonder how many times the word chocolate will appear in this post?


 

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The cake itself is flourless as I’ve used ground almonds, so it’s also gluten free. To my brothers great surprise, it is also completely free from refined sugars and instead is sweetened with a combination of dates and date syrup. The chocolate flavour comes from one of my most used and favourite superfoods; cacao powder. This is raw and extremely nutrient rich; a great source of magnesium and antioxidants. Although the icing may look and taste like a butter cream, there is in fact, no butter or cream anywhere to be seen. I’ve used one of my trusty date caramel formulations which creates such a scrumpcious, thick and creamy icing.. even better than the real thing in my opinion!

This cake is reasonably quick and straight forward to make and can be decorated and jazzed up in anyway you like, for a special occasion or simply just for a delicious afternoon tea accompaniment. I hope that you and whoever you share it with (if you decide to share it that is) love it!

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Healthy chocolate fudge cake

Ingredients

  • Ingredients:
  • Cake-
  • 3/4 cup dates
  • 6 tbsp filtered water
  • 1 1/2 cup ground almonds
  • 2 eggs
  • 3 tbsp cacao powder
  • 1/2 tsp vanilla powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp coconut oil
  • 1 tbsp date syrup
  • 2 tbsp plant milk
  • Icing-
  • 1 cup dates
  • 1 tbsp coconut oil
  • 3 tbsp filtered water
  • 2 tbsp cacao powder
  • 1/2 tsp vanilla powder
  • 4 tbsp plant milk

Instructions

  1. Method:
  2. Preheat your oven to 180 °c.
  3. To make the cake, add your dates and water into the food processor and blend until they form a sticky caramel like mixture. Add in the rest of the wet ingredients and blend everything together.
  4. Now, add in your dry ingredients and blend so that everything is well combined. Pour the mixture into a cake tin greased with coconut oil (or lined) and cook in the oven for around 30 minutes or until cooked through. I like to pierce the cake with a fork and if it comes out clean then it's ready.
  5. While the cake is cooling you can get on with making the delicious icing! Add the ingredients into your food processor and blend until completely smooth. You can add more milk if needed.
  6. Once it is thoroughly cooled down, spread the icing over the entire cake and decorate with whatever you desire. Here i've used some fresh strawberries, but you can add your own personal touch and get creative!
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2 Comments

  1. M
    September 22, 2016 / 1:48 pm

    Can I bake this without egg yolk? (I have baked it with egg yolk & it turned out great, but now I am at university & I myself don’t eat a whole egg alone, so rather than buying a pack just to bake, I was wondering if I can just use egg white)

    • September 23, 2016 / 12:31 pm

      I’m not sure how that would work as I haven’t personally tried it that way myself. You could always give it a go and let me know how you get on 🙂 Glad you liked the recipe!

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