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
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!