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.
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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.
- 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.
👩🏻🍳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
You can store any leftovers in an airtight container, in the fridge for up to 2 days.
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.
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
Did you make this recipe? Please leave a star rating on the recipe card and leave a 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)
Ingredients
- 200 g butternut squash (cooked and peeled)
- 160 g dark chocolate chips
- 70 g 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 !
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