January 20, 2020

Chocolate Fudge Cake

by Slow Down Company
– vegan –
A delicious chocolate fudge cake – moist, rich, fluffy and as healthy as it gets! This cake is very easy to make, but requires directions to be followed precisely for best results.
If you have made a healthy vegan chocolate cake before, you can probably understand the challenge of getting a beautiful rise, without compromising on moisture. To do so, I used spelt flour, derived from an ancient grain that dates back 9,000 years. Unfortunately, spelt flour isn’t gluten-free, but it has many other health benefits that white flour lacks. Spelt flour’s benefits include its high water solubility, meaning the body easily absorbs the nutrients in this flour (see below for nutritional information). It is also naturally alkaline, meaning it won’t make the body acidic. Acidic foods are the root cause of many diseases, so it is best to avoid them when possible.
This recipe makes one cake or two smaller cakes if you want to layer it and add frosting in between. For the frosting, I used my favorite 5-ingredient healthy chocolate frosting. If you want to get fancy like I did, add these super easy chocolate truffles to the top of your cake.

Chocolate Fudge Cake

Chocolate Fudge Cake

For this chocolate fudge cake, you will need:
  • Spelt flour: along with the benefits mentioned above, 1 cup of spelt flour has 17.5 grams of protein, 12 grams of fiber, 199% of your daily recommended manganese, 69% of your phosphorus, 68% of your copper, 53% of your magnesium, 49% of your zinc, 59% of your vitamin B3, 40% of your vitamin B1, 30% of your iron, 26% of your selenium, 26% of your vitamin B5, and 21% of your vitamin B6. Most definitely better than your white all-purpose flour! Spelt flour is not gluten-free, however, it’s protein make-up is different than that in modern gluten-containing foods. Gluten in spelt flour is more water-soluble and easier to digest, so some people with a gluten sensitivity can tolerate this flour.
  • Cacao Powder: a great way to get all the flavor of chocolate without all the sugar that comes along with it. Note that there is a difference between cacao and cocoa powder. It is important to choose a high quality cacao powder, which is richer in magnesium, iron, potassium and calcium. Cocoa powder, although cheaper, typically contains unnecessary fillers and less minerals and antioxidants.
  • Coconut Sugar: a healthier alternative to refined sugar. Although I don’t normally use coconut sugar in my recipes (refer to my article on sugar alternatives), it is necessary to get the perfect frosting texture for this recipe.

Substitutions: coconut sugar can be replaced with table sugar in a 1:1 ratio

  • Almond milk, unsweetened: a great dairy-free alternative to cow’s milk since it has less calories and less sugar. Additionally, one 8 oz. glass of almond milk has half your daily calcium intake and a quarter of your vitamin D. Be sure to buy unsweetened almond milk to prevent added sugars.

Substitutions: any nut milk/oat milk will work

  • Natural Peanut butter: a great way to sweeten your recipe and get some added protein, healthy fats and fiber. However, peanut butter is also high in calories, so it is best to adhere to the recommended serving size if trying to lose weight. Be sure to choose a peanut butter brand that is least processed to prevent added ingredients liked sugar and trans fat. Look for peanut butter that contains only peanuts and maybe salt.

Substitutions: any nut butter

  • Avocado oil: a good source of healthy fats, with both omega-3 and omega-6. Like extra virgin olive oil, avocado oil is anti-inflammatory due to the large presence of oleic acid. Avocado oil has been shown to increase HDL levels (the “good” cholesterol) and lower LDL levels (the “bad” cholesterol). Furthermore, pairing with vegetables will help to better absorb the nutrients from the vegetables.

Substitutions: coconut oil or evoo 

  • Apple cider vinegar (ACV): many people like to consume ACV before a meal, as it has been shown to reduce blood sugar levels, especially after a high-carb meal. It can also increase feelings of fullness, preventing you from overeating. Fortunately, 1-2 tsp of ACV a day is all you will need to experience its benefits. Apple cider vinegar reacts with the baking powder to give the cake a better rise.
  • Sea salt: a natural alternative to table salt, which is more heavily processed and contains additives.
  • Water
  • Baking powder
You will also need:
A 9″ cake pan or similar sized

Serves 12

Chocolate Fudge Cake

Yields 12 pieces of cake

A moist + rich vegan chocolate cake, made with wholesome ingredients.

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 2 cups coconut sugar
  • 6 tbsp avocado oil
  • 1/4 cup peanut butter
  • 1 1/2 cups vanilla almond milk, unsweetened
  • 2/3 cup water
  • 2 1/2 cups spelt flour
  • 1 cup cacao powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tbsp apple cider vinegar
    • You will also need:
  • A 9" cake pan or similar sized

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl, combine the coconut sugar, avocado oil and peanut butter + mix. Add in the almond milk and water and mix again.
  3. In another bowl, combine the flour, cacao powder, baking powder and salt. Add this mixture to the first bowl + mix. Do not overmix.
  4. Lastly, add in the apple cider vinegar + mix one last time. Again, do not overmix. Overmixing will produce a denser cake.
  5. In a greased cake pan, transfer your cake mix. If you're making one large cake, bake for 45 minutes. If your making a layered cake, transfer half the batter to your cake pan and bake for 23 minutes. Check if you're cake is ready by sticking a toothpick through the middle; it is ready if it comes out clean.

Notes

*All substitutions are noted in the previous text.

Nutrition

Nutrition Facts
7.8.1.2
57
https://slowdowncompany.com/chocolate-fudge-cake/

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