Self-Saucing Fudge Cake

Chewy on the top, soft in the middle, with a layer of the delicious sauce waiting for you at the bottom makes – few puddings can top this one! Serve with a drizzle of homemade custard for extra indulgence on a cold night.

Recipe

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SERVES: 8

INGREDIENTS:

  • 1 cup almond meal
  • 1/2 cup granulated stevia
  • 3/4 cup cacao powder
  • 2 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup coconut oil, melted
  • 3/4 unsweetened almond milk
  • 2 tsp natural vanilla essence
  • 3/4 cup coconut sugar
  • 1 1/4 cups boiling water

METHOD:

1.     Pre-heat the oven to 180C.

2.     In a bowl, mix together the almond meal, stevia, 1/2 a cup of the cacao, baking powder and salt.

3.     Add the coconut oil, milk and vanilla, whisking until smooth.

4.     Pour into a baking dish and spread evenly.

5.     Sprinkle the remaining cacao powder and coconut sugar over the batter to create a ‘crust’ on top.

6.     Pour over the boiling water – do not mix in.

7.     Bake for 30 minutes until the centre is almost set, then remove and allow to cool a little before spooning into dishes with that delicious sauce at the bottom.

 

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Self-Saucing Fudge Cake
Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

2 Comments
  1. I just tried making this but it turned out all runny. Don’t know what i did wrong??? Followed all the recipe…….

    1. Hey Maureen! Sorry to hear that.I’ve made this a few times to the exact ingredients listed. I suggest baking for longer – the temperature listed is celsius (just FYI). You can add a little less boiling water – say 1 cup, and see how you go. x

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