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Healthy Twists
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Would you have thought a chocolate fudge cake could be this simple to create?
Cakes should be fun to make and not a challenge – the ‘healthier cake’ isn’t made of bird food, it is made with delicious ingredients – a total treat.

This chocolate fudge cake is gluten free, refined sugar free and entirely vegan – even the icing.

Prep time – 25 minutes
Cook time – 20-25 minutes

Vegan Buttermilk
350ml almond Milk
1 ½ tbsp. apple cider vinegar

Chocolate fudge cake
140g gluten free flour
130g cacao powder
1½ tsp. baking powder
1 tsp. vanilla extract
250ml maple syrup
350ml vegan buttermilk
Coconut oil for greasing

Chocolate almond butter icing
200g almond butter
40ml almond milk
1 tsp. vanilla extract
120ml maple syrup
50g cacao powder

2 x 16cm cake tins


Heat the oven to 180°C.

To make the dairy free buttermilk, pour the almond milk into a bowl and add the apple cider vinegar, stir and set to one side for 10-15 minutes, until the almond milk curdles.

Using the coconut oil lightly grease the base and sides and line the cake tins with baking paper.

Into a large mixing bowl sieve the flour, cacao powder and baking powder.  Add the vanilla extract, maple syrup and buttermilk to the dry ingredients and stir lightly.

Using a hand held whisk or a food mixer whisk the chocolate fudge cake mixture for 2 minutes either. The cake batter should be smooth and glossy. Spoon equal amounts of the cake batter into each cake tin. Place the tins in the oven on the middle shelf.

Bake for 20 minutes and then check the cakes, they will be slightly soft in the very centre and the top should be starting to crack slightly. If needed bake for a further 2-5 minutes.
Remove the cakes from the oven and place on a wire cooling rack for 15 minutes; then turn out onto the rack and leave to cool completely.

To make the chocolate almond butter icing, put all the ingredients into a food processor and blend until smooth.

Once the cake layers have cooled, use a palette knife to spread a thick layer of icing over the base layer of the chocolate fudge cake. Place the other cake on top and generously spread over the remaining icing.

Slice and serve.

Store in a cool location in an airtight container for up to 3 days.