No-Bake Skinny Chocolate Fudge Cake

Its now January, the month where nearly everyone tries to turn over a new leaf and become fit and healthy. By coincidence we are falling in line with this tradition this year and joining a transformation class with John Neill Dedicated Fitness. We love cake and baked treats so in order to help both ourselves, and our readers if you’re also trying to eat a bit healthier this year we are going to write some healthier alternatives to some treats. We are being sensible with our recipes, we’re not going to suggest you eat anything which tastes similar to hamster food and we’re not writing recipes for anything we wouldn’t happily eat ourselves. If you’re not on any kind of diet this year fear not, we’re not going to stop writing our normal recipes too. We loved writing this recipe for No-Bake Skinny Chocolate Fudge Cake.

The best bit of this recipe is that its low sugar, low in bad fats AND no-bake! What could be simpler! Not to be eaten every day if you’re on a specific fitness programme or diet but great for those chocolate cravings. Its main ingredient is coconut butter which has countless benefits. We recommend using virgin coconut butter as it retains its wonderful coconut flavour and scent. We have also added an optional ingredient of protein powder. Its a great recipe to combine your protein powder in if you are working out.

The Ingredients:

240g Virgin Coconut Butter (eg available from Higher Nature)
2 Bananas
40g Cocoa Powder
Tablespoon of Natural Honey or Agave
Tiny pinch of salt
1 scoop of MyProtein® Whey Protein Powder (optional)

Recommended Equipment:
Blender/Food Processor (We used our Bosch MUM46A1 blender attachment)
Loose Bottomed Cake Tin
Spatula

 

The How-To:
In a bowl roughly mash up the bananas.
Add to the blender or food processor.
If your coconut butter is quite hard just mash this up a little with your spatula before adding to the blender or food processor.
Sieve in the cocoa powder.
Add the salt and tablespoon of honey/agave.
Add the protein powder (optional).
Blend together for 2 mins before checking and scraping down the sides. Blend until the mixture is smooth. Some blenders / food processors will do this really quickly.
Line the bottom of a loose bottomed (springform) cake tin (standard size is fine) with parchment/baking paper.
Spread the chocolate fudge mixture into the cake tin evening it is evenly distributed.
Place in the fridge for 4 hours – overnight to set.
If you have any difficulty removing the cake from the tin a cloth soaked in warm water wrapped around the edge of the tin for a few mins will melt the coconut butter enough to remove it (or use a kitchen blowtorch if you have one handy).
This cake will keep for several days in the fridge or can be frozen.
You’re Done!

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BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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