black chocolate quick superfood fudge cake

Black Chocolate Fudge Cake

Prep Time: 10 | Cook Time: 12-15 | Serves: 1

Whether you choose to make this mini black chocolate cake to celebrate Halloween or just to calm a sweet tooth, its texture and taste are guaranteed as impressive as its look. Including superfoods cacao, coconut sugar and SuperProtein powder and ready in under 30 minutes, you may have just discovered the quickest better-for-you cake recipe!

Ingredients

  • For the cake:
  • 2 TBSP Naturya Coconut Sugar
  • 2 TBSP ground oats
  • 1 TBSP Naturya Cacao Maca SuperProtein
  • 1 TBSP ground almonds
  • 1 tsp baking powder
  • a pinch of instant coffee
  • a pinch of salt
  • 1 TBSP Naturya Cacao & Hazelnut crunchy spread
  • 1 TBSP vinegar
  • 1 TBSP plant-based yoghurt
  • 1 TBSP Cacao
  • 180ml hot water
  • 1/2 black food colouring
  • For the icing:
  • 2 TBSP vegan cream cheese
  • 1 tsp Naturya Cacao powder
  • 1 TBSP Agave Syrup
  • 1/2 black food colouring
  • 1 TBSP water
  • Edible eyes

Method

  • Preheat the oven to 180 Celsius.
  • Mix all the dry cake ingredients together (apart from the cacao) 
  • Mix the hot water and cacao together. Incorporate the hot water into the dry ingredients, bit by bit, until you’re left with a cake batter. You may not need all the water - if this is the case, add a bit more cacao to the batter 
  • Add the Cacao & Hazelnut spread, yogurt, vinegar and black food colouring and mix until smooth.
  • Bake at 180 for 12-15 mins, or until risen and cooked through .
  • Leave to cool and mix all the icing ingredients together 
  • Spread the icing over the cake, then top with edible eyes 
  • Enjoy!

Made using:

Cacao & Hazelnut Crunchy Spread - 170g
£5.00
Cacao powder - 125g Pouch
£4.00
Cacao Maca Protein Blend - 210g Tube
£12.00
Coconut Sugar - 250g Pouch
£4.00