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    Home » Desserts & snacks

    Easy Fudgy Chocolate Cake (gluten free, nut free, vegan)

    Published: Feb 27, 2020 · Updated: Jan 25, 2022 by gohealthywithbea | This post may contain affiliate links | Leave a Comment

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    Fudgy chocolate cake
    a graphic with 2 pictures of fudgy chocolate cake and a text overlay

    This super easy fudgy chocolate cake literally melts in the mouth. It is healthy and deliciously chocolatey!

    a fudgy chocolate cake on a baking rack

    If you struggle to make your kids eat more vegetables, here is a recipe with which they will eat butternut squash without noticing it! lol

    Ingredients

    • cooked and peeled butternut squash : if you are wondering what is a butternut squash or how to cook it, you learn all about it in the article butternut squash for beginners.
    • dark chocolate chips
    • powdered unrefined sugar (muscovado, coconut sugar...)
    • gluten free flour. My personal favorite to use for this recipe (and many others) is whole rice flour thanks to its neutral flavor. Rice flour is also one of the most affordable gluten free flours, even though, it is still way more expensive than regular flour.
    • coconut oil

    See recipe card for quantities

    How to make it

    • Put the butternut squash in a blender and process until you get a homogeneous puree.
    all the wet ingredients for the fudgy chocolate cake blended together in a small blender
    • Melt the chocolate chips with the coconut oil.
    melted chocolate in a bowl for the fudgy cake
    • In a large bowl, mix together the rice flour and sugar.
    all the dry ingredients for the fudgy chocolate cake mixed together in a large bowl
    • Then add the butternut puree and melted chocolate. Mix with a spoon until well combined.
    all the wet and dry ingredients for the fudgy chocolate cake combined together in a large bowl with a spoon
    • Grease a 7 inches / 18 cm diameter tin with coconut oil and transfer the batter to the tin.
    • Put it in the oven for 10 to 15 minutes, and voilà! Let it cool down before removing from the tin. And voilà! You can serve. Bon appétit!
    a fudgy chocolate cake on a white plate with a slice being taken

    How to meal prep this?

    Simply roast (or steam cook) a whole butternut squash and then store it in the fridge once it is cooked and cooled down. Then you can use this cooked butternut squash for many recipes like this fudgy chocolate cake or for a delicious Butternut Squash Breakfast Bowl (AIP, paleo, vegan) or for a fresh salad like this Butternut squash and chickpeas salad (gluten free) or this Butternut squash salad (whole30, paleo, vegan);

    Can I freeze it?

    Yes! You can freeze this fudgy chocolate cake. Let it cool down completely before puting it in your freezer. Get it out of the freezer in advance and let it thaw naturally.

    Other chocolate recipes

    • Double chocolate zucchini bread (Paleo, vegan)
    • Chocolate mousse (gluten free, vegan)
    • Heart Shaped Chocolate Cakes (AIP, paleo)

    Easy Fudgy Chocolate Cake (gluten free, nut free, vegan)

    gohealthywithbea
    A melt in the mouth super easy fudgy chocolate cake.
    5 from 3 votes
    Print Recipe Pin Recipe
    Dairy free recipe icon
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    an icon with the letters G and F to label gluten free recipes
    an icon with the letter V for vegan recipes
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Dessert
    Cuisine International
    Servings 6 servings
    Calories 256 kcal

    Ingredients
     
     

    • 200 g butternut squash (cooked and peeled)
    • 160 g dark chocolate chips
    • 70 g powdered unrefined sugar (muscovado, coconut sugar...)
    • 3 tablespoon gluten free flour (I use whole rice flour)
    • 2 tablespoon coconut oil

    Instructions
     

    • Preheat oven to 410°F (210°C).
    • Put the butternut squash in a blender and process until you get a homogeneous puree.
    • Melt the chocolate chips with the coconut oil.
    • In a large bowl, mix together the rice flour and sugar. Then add the butternut puree and melted chocolate. Mix with a spoon until well combined.
    • Grease a 7 inches / 18 cm diameter tin with coconut oil and transfer the batter to the tin.
    • Put it in the oven for 10 to 15 minutes, and voilà! Let it cool down before removing from the tin. And voilà! You can serve or you can store it in the fridge before serving to give it an even more fudgy texture.
      Bon appétit !

    Notes

    If you have any leftovers, store this fudgy chocolate cake in the fridge. After being in the fridge you will find that it changes its texture a little as it becomes even more fudgy. Let it reach room temperature if you prefer it less fudgy.
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 256kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 33mgPotassium: 302mgFiber: 2gSugar: 21gVitamin A: 3546IUVitamin C: 7mgCalcium: 109mgIron: 1mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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