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    Home » Recipes » Desserts & snacks

    Chocolate fondant cake (gluten free, vegan)

    Published: Feb 27, 2020 · Updated: Sep 17, 2022 by Bea C. | 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
    a graphic with 2 pictures of fudgy chocolate cake and a text overlay

    This 5 ingredient chocolate fondant cake is easy and quick to prepare. This delicious chocolate cake has a fudgy, melt-in-your-mouth kind of texture. This recipe uses butternut squash and dark chocolate which makes it a perfect autumn, winter or holiday season dessert.

    a fudgy chocolate cake on a baking rack
    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 🥣 Step by step instructions
    • 👩🏻‍🍳Top tips
    • 💬 Frequently Asked Questions
    • 🍪 Other chocolate recipes you might like
    • 📋 Recipe / Recette

    If you struggle to make your kids eat more vegetables, here is a recipe with which they will eat butternut squash without noticing it! Yes, I know, this recipe is a treat, not a side dish. But when your kids (like my nephews) refuse to eat any kind of vegetables, you're happy to see them eat some butternut squash, even if it's in a cake. As you might have guessed, this chocolate fondant has been tested on my super picky toddler nephews. All 3 of them approved! We made it together for Christmas dessert last year. They enjoyed making it and eating it.

    ⭐ Why you'll love this recipe

    • Only 5 ingredients.
    • A delicious way to eat butternut squash.
    • This chocolate fondant cake is extra fudgy.
    • It's extremely easy to make, in just a few simple steps.
    • Takes 10 minutes to make and 15 minutes to bake.

    📖 Ingredient notes

    • Butternut squash. Unseasoned, cooked and peeled. I recommend using either roasted whole butternut squash or steamed cooked butternut squash. If you are wondering what a butternut squash is, how to cut it, peel it or cook it, you can learn all about it in the article butternut squash for beginners.
    • Dark chocolate. Use baking chocolate that contains at least 55% cacao. Check the ingredients to make sure it doesn't contain milk if you are dairy free or vegan.
    • Powdered unrefined sugar. You can use muscovado, coconut sugar...
    • Gluten free flour. My personal favorite for this recipe is whole rice flour thanks to its neutral flavor. Rice flour is also one of the less expensive gluten free flours.
    • Coconut oil. It gives a slight coconut flavor to the chocolate fondant and makes it extra fudgy.

    For the ingredient quantities for this chocolate fondant cake, please see the recipe card below.

    🥣 Step by step instructions

    • 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 completely before removing from the tin. You can serve at room temperature or you can store it in the fridge before serving to give it an even fudgier texture.
    a fudgy chocolate cake on a white plate with a slice being taken

    👩🏻‍🍳Top tips

    • To meal prep this recipe, simply roast (or steam cook) a whole butternut squash without seasoning it. Then you can use it to make this chocolate fondant cake and many other butternut squash recipes. Like a butternut squash and chickpea salad or a butternut squash breakfast bowl or a pumpkin and spinach quiche.
    • Thanks to the coconut oil, this chocolate fondant will get even fudgier, almost candy like after being stored in the fridge. You can play around with the texture of your chocolate fondant, just thanks to its temperature (just out of the fridge or at room temperature).

    💬 Frequently Asked Questions

    How to store this chocolate fondant cake?

    You can store any leftovers in an airtight container, in the fridge for up to 2 days.

    Can I freeze this chocolate fondant?

    Yes! You can freeze this chocolate fondant cake. Let it cool down completely before transfering it in an airtight and freezer safe container and put it in your freezer. When you want to eat it, get it out of the freezer in advance and let it thaw naturally in your kitchen counter.

    Chocolate fondant vs lava cake

    Lava cake has a muffin like outside texture with a runny inside. Like muffins, lava cake is an individual cake. Chocolate fondant, on the other hand, has a fudgy, melt-in-the-mouth, kind of creamy texture. Chocolate fondant is a full size cake. In restaurants, if you ask for chocolate fondant, you will get a slice.

    🍪 Other chocolate recipes you might like

    • How to make hot chocolate without cocoa powder
    • Gluten free almond flour chocolate zucchini bread
    • French Pear and Chocolate Tart
    • Fluffy Aquafaba Chocolate Mousse

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    Chocolate fondant cake (gluten free, vegan)

    Author: Bea C.
    A melt in the mouth fudgy chocolate cake that is super easy to make.
    5 from 9 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 (¾ cup) butternut squash (cooked and peeled)
    • 160 g (5.6  oz ) dark chocolate chips
    • 70 g (⅓ cup) powdered unrefined sugar (muscovado, coconut sugar...)
    • 3 Tablespoons gluten free flour (I use whole rice flour)
    • 2 Tablespoons 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 completely before removing from the tin. You can serve at room temperature or you can store it in the fridge before serving to give it an even fudgier 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 about Bea

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