Guilt free chocolate fudge cake, a dream! The recipe is super simple and results in a light, fluffy, moist and completely guilt free cake. The perfect way to use up leftover pumpkin purée- otherwise use 2 extra eggs.
Adapted from the recipe by @frozen_bananas_
Guilt Free Chocolate Fudge Cake, a Dream
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BY YASMINE IDRISS
Guilt free chocolate fudge cake, a dream! The recipe is super simple and results in a light, fluffy, moist and completely guilt free cake. The perfect way to use up leftover pumpkin purée- otherwise use 2 extra eggs.
Adapted from the recipe by @frozen_bananas_
INGREDIENTS
- 2 large eggs, room temp
- ½ cup pumpkin puree, (or 2 more eggs)
- ½ cup coconut sugar
- 2 tbsp agave/maple syrup
- 2 tbsp coconut oil
- 2 tbsp cooled freshly brewed coffee
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- 1 pinch salt
- 1 cup chocolate chips- milk or dark
METHOD
- 1)
Preheat oven at 180C
- 2)
Oil and line an 8” tin
- 3)
In a large bowl, whisk the eggs, pumpkin purée, sugar, vanilla, coffee, oil and agave syrup until combined.
Add the salt and the baking soda and whisk. - 4)
Next sift the cocoa powder and fold it in. Now add the almond flour and mix until the almond flour is completely mixed in.
- 5)
Lastly fold in the chocolate chips.
- 6)
Transfer to the tin, smooth the top then bake in the preheated oven for 25min or until puffed and an inserted skewer comes out with very little crumbs.
- 7)
Cool in the tin on a rack for 10-15min then flip it onto the rack to cool completely.
Notes
Keep airtight and consume within 2-3 days.