CHOCOLATE FUDGE CAKE (Oil-free & Vegan)

CHOCOLATE FUDGE CAKE (Oil-free & Vegan)
5 (100%) 1 vote

Shaped like a cake, but melts in your mouth like exquisite fudgy brownies…

Soft and slightly crumbly from the chopped nuts; chewy and perfectly sweet thanks to the perfect amount of brown sugar, completed by the delicate extra sweetness of ripped bananas…

I have to specify you can’t taste an ounce of banana in this recipe: so banana haters, don’t run away yet!

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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 what matters for this recipe is that when bananas ripen, the starch turns into sugar, which is a win for a chocolate fudge kind of cake!

For more information about the benefits of bananas, you can check out this short article, or this one for more details!

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The last thing you need to know is that cashew nuts and chocolate are the absolute BEST combination for a 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…

 


Recipe in video:


 

Calories per serving: 260 – Macros: 10g P/ 63g C/ 8g F

Prep time: 15 minutes –     Cook time: 28-30 minutes –     Yield: 6 servings

Ingredients:

  • 2 mashed ripped banana
  • 150 g plain flour
  • 70 g brown sugar
  • 18 g cacao powder (I use unsweetened)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 100 ml almond milk (or any other plant milk)
  • 50 g of cashew nuts
  • 3 tsp cashew butter (or any other nut butter)

Instructions:

  1. Preheat the oven to 180.C (350.F).
  2. 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.
  3. Use a knife to chop the cashew nuts, and add it to the mixture. Mix again.
  4. Put baking sheet on a rectangular cake tin, and pour the batter into the cake tin.
  5. 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.
  6. Bake for 28 to 30 minutes.
  7. Let cool for at least 10 minutes before cutting, and enjoy!

Notes:

-You can substitute cashew nuts with almonds, pecans, or Brazil nuts, but keep in mind it will slightly affect the final flavour.

-Make sure your bananas are ripped (small black spots on the banana) so they can be mashed easily.


 

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