The heavenly combination of cashew butter and chocolate reunited in the best oil-Free Cashew Chocolate Fudge Cake. This chewy cake is vegan, oil-free, and requires only 10 ingredients to make it.
Something I love about this Cashew Chocolate Fudge Cake is the unexpected slight crunch coming from the pieces of cashew nuts. Combined with the perfect sweetness and chewiness.
This recipe is:
And it only requires 10 ingredients I am sure you already have!
VEGAN CHOCOLATE CAKE WITH BANANAS
The sweetness of ripe bananas, complemented with a little bit of brown sugar, add such a pleasant taste and texture to this Cashew Chocolate Fudge Cake. And if you are not a fan of bananas, do not worry. You cannot taste an ounce of banana in this recipe!
And fun fact; the ripper the banana the higher the concentration of dietary fiber, vitamin C, potassium, vitamin B-6, and antioxidant compounds. Long story short, ripped banana are super healthy, easier to digest and can be instrumental to prevent diseases!
But anyway, what matters for this recipe is that when bananas ripen, the fruit starch turns into sugar, which is a win for a Chocolate Fudge Cake!
WHAT IS CASHEW CHOCOLATE FUDGE CAKE?
Chocolate Fudge Cake is a dense and generally chewy one-layer chocolate cake.
If you don’t believe me, ask my boyfriend. He literally had to leave the room to let me photograph the cake without devouring it, and I’m pretty sure he dreamed about it last night…
HOW TO MAKE VEGAN CHOCOLATE CAKE ICING?
The right question would be, “when to make Chocolate Fudge Cake icing?”. And the answer is, not when you already have a perfect cashew butter topping swirled on top of your vegan Chocolate Cake!
But if you really want to know about vegan chocolate icing, I am working on a Tea Cakes recipe that will be topped with the best chocolate icing. So feel free to subscribe to TheDorkyFrench newsletter to get a notification when I publish this recipe!
CHOCOLATE FUDGE CAKE WITH NUT BUTTER FROSTING
Now you must be wondering, how do you actually use nut butter as a Chocolate Fudge Cake frosting?
First of all, in this recipe, I use cashew butter but you can substitute with any other nut butter (peanut butter, almond butter…). I love to use these @bulkpowder tubs of smooth nut butter as they are huge, affordable, and last longer!
To make the cashew butter frosting, we will use a teaspoon to drop 3 dollops of nut butter on top of the cake, right before putting it in the oven. And then comes the fun part, using your teaspoon to swirl the nut butter on top of the Chocolate Cake with circular movements.
HOW TO DECORATE CHOCOLATE FUDGE CAKE?
The best part about this cake is that it looks good without having to decorate it, thanks to the original cashew butter topping.
For a fancy touch, you add some strawberries on top of around your cake!
It is also very nice having this Cashew Chocolate Fudge Cake with ice-cream. Here is a vegan ice-cream recipe that would go amazingly with this cake!
HOW TO BAKE VEGAN CHOCOLATE FUDGE CAKE?
Less than 30 minutes in the oven at 180.C (256.F), and your cake will be baked!
The hardest part of this recipe is, once out of the oven, you will have to wait for 5 minutes (cooling time) before you can eat this delicious Cashew Chocolate Fudge Cake!
CHOCOLATE FUDGE CAKE WITHOUT OIL
No twist required here. You are on the right page because this recipe is already naturally oil-free!
OIL-FREE CHOCOLATE FUDGE CAKE CALORIES
Because this recipe does not contain any oil or butter, it is pretty low calorie (especially for a Cashew Chocolate Fudge Cake).
This recipe contains only 172 calories per serving of one slice. (See nutrition facts at the end of the page.)
If you are looking for a lower-calorie vegan snack or dessert, I would recommend you this No-Bake Berry Energy Ball recipe.
CASHEW CHOCOLATE FUDGE CAKE FOR TWO
If you are a very hungry person like me and my partner, you will have the totality of this cake finished about 30 minutes after baking it…
Otherwise, this vegan Chocolate Fudge Cake is still the recipe you are looking for, as you can store it for a few days and still enjoy its perfect taste and texture.
HOW TO STORE OIL-FREE CHOCOLATE FUDGE CAKE?
You can store your leftover Cashew Chocolate Fudge Cake in the fridge for up to 3 days.
Cover it with a tea towel or a transfer it into a closed container before storing it in the fridge, and you are all set!
CAN YOU FREEZE CHOCOLATE FUDGE CAKE?
You can but I wouldn’t recommend you freezing this cake. It is not a very big cake and storing it in the fridge should be sufficient. Plus, the fresher the better!
CAN YOU REHEAT CHOCOLATE FUDGE CAKE?
You can reheat this Cashew Chocolate Fudge Cake by microwaving it or putting in in the oven for 2 minutes, but this can dry up the cake so I would recommend eating it cold.
IS CHOCOLATE FUDGE CAKE VEGAN?
Unlike most store-bought Chocolate Fudge Cakes that are not vegan, this recipe is made without eggs, without cow milk, and without butter! So yes, this Cashew Chocolate Fudge Cake is 100% vegan.
CASHEW CHOCOLATE CAKE EASY AND QUICK RECIPE
This recipe is super quick to make as it takes only 15 minutes to prep and 28 minutes to bake!
If you made it that far, it is now time to get to your kitchen and start baking!
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe, so whenever you have ripe bananas you need to use, you can find this recipe and enjoy a delicious and original dessert!
You can also tag me on Instagram @thedorkyfrench for a chance to be featured!
1 MINUTE RECIPE VIDEO
(Please note that the ingredients listed in the video have been modified to 75 g of brown sugar and 25 g of cacao powder. See detailed recipe for more info.)
Cashew Chocolate Fudge Cake
- Mixing bowl
- Loaf tin
- 2 mashed* ripe banana - about 230 g
- 150 g plain flour
- 75 g brown sugar - or any other powdered sugar
- 25 g cacao powder
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 100 ml soy milk - or any other plant milk
- 50 g cashew nuts** - or almonds/ brazil nuts/ hazelnuts/ pecan nuts
- 3 tsp cashew butter*** - or peanut butter/ almond butter
- Watch the one minute recipe video to see all instruction steps.****
- Preheat the oven to 180.C (356.F).
- In a mixing bowl, add together all the ingredients except for the cashew nuts and cashew butter. Mix with a fork until mixture is smooth and uniform.
- Use a knife to chop the cashew nuts, and add it to the mixture. Mix again.
- Top the batter with 3 dollops of cashew butter: one on the left side, one on the middle and one on the right side. Use the same spoon or a butter knife to swirl the cashew butter into the cake batter.
- Bake for 28 minutes.
- Let cool for at least 10 minutes before cutting, and enjoy!
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