Chocolate fudge cake

I’ve been on such a chocolate kick lately. This time last year I was all over all things banana bread, a little less sweet, muffins here and there…

I’m not sure if it’s my hormones kicking back in to action, the time of year or my taste buds merely controlling my mind but I have an insatiable longing/love for all things chocolaty and of course I’m embracing it whole heartedly!

Instead of just whipping up another batch of brownies I decided to make a brownie inspired cake! Fudgy yet more cake like…

And in order to bring it to another level I whipped up a quick date based chocolate fudge sauce!!!


Wowsers! It’s a dangerous sauce, dangerous because it’s so quick and easy to make and because I could definitely eat the whole lot in one go and because my bank account has taken a massive Medjool date dent over the past few weeks!

They’re a real splurge but they make all the difference especially when making raw tarts.

This cake was incredibly easy to make and totally hit the spot. I sliced mine up in to 8 small slices, small but satisfying but admittedly had a slice and half when it came to taste testing so 6 might be more realistic!

It got the approval of a couple of the instructors in the gym, my mum and dad and of course my own palate. I’d definitely whip this one up again though I may possibly leave out the banana and use more espresso for an even richer flavour. You can slightly detect the banana undertone. A coffee infused date fudge would also be wonderful…


So many excuses to make another one!

What’s your favourite quick bake healthified cake?

Are you a chocolate dessert fan?

*Adapted from @Minimalist Baker

Chocolate Fudge Cake

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 25 – 30 minutes

Keywords: bake dessert snack gluten-free vegan vegetarian avocado almond meal banana oat flour


Ingredients (8 servings)


    • 120g (1 cup) gluten free oat flour
    • 60g (1/2 cup) Dutch processed cocoa powder
    • 2 tbsp (15g) coconut flour
    • 1 tbsp ground flax + 3 tbsp water
    • 60g (1/3 cup) coconut sugar
    • 120g (1 medium) ripe avocado
    • 180ml (3/4 cup) freshly brewed coffee (I used 4 shots of fresh espresso!)
    • 60ml (1/4 cup) unsweetened almond milk
    • 3 tbsp (21g) coconut oil melted
    • 1 medium super ripe banana
    • 2 tsp vanilla extract
    • 1 tsp baking powder

    Date fudge sauce

    • 60g (1/3 cup) pitted Medjool dates
    • 125ml (1/2 cup) unsweetened almond milk
    • 2 tbsp Dutch processed cocoa powder (approx. 15g)


    Preheat oven to 180C (350F).

    Whisk together flax and water and set to one side for 10 minutes until “eggy” in consistency.

    Meanwhile sift together oat flour, cocoa and baking powder.

    Blend together avocado, banana, vanilla extract, flax egg, almond milk and coffee.

    Add wet to dry and fold to combine. Place in a lined or non stick loose bottom 7-8 inch cake tin; I used a loose bottom tart tin so that it would have a nice fluted edge!

    Bake in the preheated oven for 25- 30 minutes; depending on how fudgy you want it!

    While the cake bakes make your sauce! Blend together all ingredients in your food processor. Transfer to a pot, bring to the boil and simmer for 10 minutes until thickened – sauce will thicken even more as it cools.

    All cake to cool in tin for at least 30 minutes; ideally leave to cool overnight before slicing! Dust with cocoa powder and serve with a spoonful of fudge sauce on top. Delicious served warm!

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    1. Hi Michelle,
      This turned out well, although it looked a bit sad when it first came out of the oven. Much better after a night’s rest.
      Two things I wanted to ask you about. I find the oatmeal flour always is quite rough or coarse. Both the shop bought version and when I wizz the oats in the blender myself. Any hint here? Is there such a thing as fine oat meal/flour?
      And second – I would have preferred the cake a tad sweeter. Have you experimented much around this recipe. Do you think it would work to use dates instead of the banana? If you haven’t tried, I’ll just have a go. Many thnaks,

      1. The shop bought one I have is Bobs Red Mill and it’s super fine….I suppose it differs between brands. I didn’t but I had it with the chocolate fudge sauce so it was just enough!

    2. Thanks! I’ll try Bobs red mill next time. And I’ll have a go with dates in the cake. I see what you mean about the fudge sauce being sweet enough, but although the sauce is lovely I don’t particularly like that combo. Rather have some orange based fruit salad with it. I’ll let you know how the dates work out.