Chocolate fudge cake

30 12 servings

Nutrition

157 Kcal
8.6g Fat
17.4g Carbs
15.2g Net Carbs
14.4g Sugars
3.3g Protein

Ingredients

  • 4 eggs
  • 170g (6 oz.) of coconut sugar
  • 50g (1.8 oz.) of cacao powder
  • 80g (2.8 oz.) of melted coconut oil
  • 1 tablespoon of arrowroot powder
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of coffee extract or 1 espresso shot
  • 4 tablespoon of plant-based milk

Directions

  1. Preheat your oven at 170C / 340F and crack your eggs, separately the whites and the yolks.
  2. Whisk the egg whites until they form stiff peaks, and set aside.
  3. Melt the coconut oil and set aside for it to cool down a bit.
  4. Whisk the yolks, coconut sugar, and plant-based milk for about 3 minutes, or until you get a very pale and fluffy consistency. Stir the cacao powder into the coconut oil. Add to the egg and sugar mix.
  5. Add the vanilla extract, coffee extract, arrowroot powder, and bicarbonate of soda. Mix well.
  6. For the last step, fold the egg whites into the chocolate mix, starting with a small amount and adding the rest progressively. Make sure the mixture is well combined but do not overdo it so the cake stays fluffy.
  7. Grease a round cake pan with coconut oil and line with baking paper. Pour the mixture in and bake for 30 minutes.
  8. Let the cake cool down completely when out of the oven and flip it over on a cake stand to get a flat top. Decorate by dusting cocoa powder through a small sieve. Enjoy!

Storage Tips

This cake keeps in the fridge or at room temperature in a sealed container for up to 5 days

Author

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Sautéed Broccoli and onion

15

Spinach and broccoli velouté

30

Yogurt and almond cake

50

Cream of broccoli and zucchini

35