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Recipe by Pamela Higgins

This Festive Chocolate Fudge Cake is the perfect dessert to get into this holiday season. Combining traditional Christmas flavours like cinnamon and cranberries, this Fudge Cake is so delicious Santa himself approves.

Find all of our Christmas recipes here!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

FESTIVE CHOCOLATE FUDGE CAKE

Recipe by Pamela Higgins

This Festive Chocolate Fudge Cake is the perfect dessert to get into this holiday season. Combining traditional Christmas flavours like cinnamon and cranberries, this Fudge Cake is so delicious Santa himself approves.

Find all of our Christmas recipes here!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Metric | Imperial Measurement Conversions

INGREDIENTS

For the cake –
  • 200g oat flour
  • 50g ground almonds
  • 4 tablespoons cacao or cocoa powder
  • 50g Natvia natural sweetener
  • 2 tablespoons flaxseeds
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 overripe bananas
  • 3 tablespoons coconut oil, melted
  • 4 tablespoons almond milk
  • 1 teaspoon vanilla extract

 

For the date caramel –
  • 100g dates, soaked in boiling water for 10 minutes
  • 1 tablespoon coconut oil
  • 2 tablespoons almond milk
  • 1 teaspoon cinnamon
To decorate –
  • Dried cranberries
  • Goji berries
  • Pumpkin seeds
  • Cacao nibs
  • Edible glitter for extra sparkle!

METHOD

  1. Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
  2. Mix together the oat flour, ground almonds, cacao/cocoa, Natvia natural sweetener, flaxseeds, cinnamon and baking powder in a bowl.
  3. Mash the bananas thoroughly and whisk together with the coconut oil, almond milk and vanilla.
  4. Pour this into the dry ingredients and mix to combine. Spread into the tin in an even layer then bake for 20-30 minutes until firm.
  5. Meanwhile make the caramel by whizzing together the ingredients in a food processor/blender until quite thick and smooth. Chill until needed.
  6. Once the cake has cooled, pop out of the tin and spread the caramel on top. Decorate with the dried fruit and nuts/seeds, then slice and serve!

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