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5 from 23 votes

Chocolate fondant cake (gluten free, vegan)

A melt in the mouth fudgy chocolate cake that is super easy to make.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: International
Suitable for Diet: Gluten Free, Low lactose diet, Vegan
Diet: Dairy free, Egg free, Gluten free, Vegan
Servings: 6 servings
Calories: 256kcal
Author: Bea C.

Ingredients

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 cake pan 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

Calories: 256kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 302mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3546IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 1mg