Decadent Chocolate Fudge Cake

Would you believe me if I told you that this is the best chocolate dessert you will ever make, and it’s healthy too?! I can feel you giving me the side eye right now like you really don’t believe me. But this decadent chocolate fudge cake will quickly change your beliefs about a healthy chocolate dessert.

The surprise ingredient in this to die for chocolate fudge cake? Avocados! Yes, you can use avocados for more than just your fave guac recipe. Because they’re a healthy fat they make an amazing replacement for butter.

Other health benefits of avocado you ask?:

1. The fruit {yes a fruit!} is naturally nutrient dense and has more than 20 vitamins and minerals
2. They can help maintain healthy cholesterol
3. They’re high in fiber to keep those daily “movements” regular
4. The healthy fats in avocados help to keep you full

Because avocados have such a mild flavor, the melted dark chocolate quickly takes the dominate flavor. {These little balls have chocolate and avocado in them too and I promise you would never know.} There’s some organic powdered sugar in this decadent chocolate fudge cake, which can be found in your health foods baking aisle at the grocery store or online.

Lately I’ve been reading this awesome book from a fellow healthy lifestyle blogger {Cassie from Not Your Average} on 63 ways to maintain a healthy lifestyle. Much of the information in her digital book so perfectly relates to what I believe about healthy eating and maintaining a healthy lifestyle. It’s a great {and inexpensive} buy if you want to find out some tricks on how to maintain a healthy weight sans dieting.

One piece from her book says, “Eat dark chocolate instead of milky or white – Because of how rich it is, you will eat less. You may find that a few squares is sufficient, instead of several rows or half a block of other types of chocolate. Dark chocolate contains antioxidants, can improve blood flow and lower blood pressure.”

The above is so true! Because this cake has dark chocolate in it, it’s rich with a nice bite to it. And because it’s so rich, you really only need about half a cake to be satisfied. {But I won’t tell if you decide to eat the whole thing!}

Not only are these cakes super decadent, they’re extremely easy to make. Mash the avocado until there are no clumps, lumps or bumps. Melt the dark chocolate and coconut oil {to keep the chocolate smooth} and stir into the mashed avocado.

Next stir in the powdered sugar. If it starts to look like the chocolate has gotten hard,  don’t worry, once you stir in the egg whites and egg it will go back to a stir-able batter. Stir in the sifted whole wheat flour {sifting makes the cakes a little lighter. Just add the flour to a fine mesh strainer and sprinkle into the batter, like below}.

Finally pour into 4 oven proof ramekins, place them on a baking sheet {to make removal easier} and bake at 425°F for 15 minutes.

Now don’t flip them over just yet. You need to let them cool just a bit {10 minutes!} and then they’ll come out like perfect little chocolate cakes you’ll want to instantly dive into.

Serve with fresh berries or a small scoop of ice cream for the perfect dessert to end your night.

If you make these fudge-y cakes make sure to #ionlycameforthecake on Insta. I would love to see how you serve your cakes!

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Decadent Chocolate Fudge Cake

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Decadent chocolate fudge cake is rich and fudgy, but the perfect healthy chocolate cake to enjoy any night of the week. 

Course: Dessert

Cuisine: American

Keyword: 10 minute recipe, chocolate, chocolate cake, easy, healthy cake

Servings: 4 cakes

Ingredients

Ingredients:

• ½ cup dark chocolate chips
• 1 Tbsp. coconut oil
• 1/2 large avocado, mashed*
• 1 cup organic powdered sugar
• ½ cup liquid egg whites
• 1 egg
• 1 tsp. vanilla
• ¼ cup white whole wheat flour, sifted

Directions

Directions:

1. Preheat oven to 425°F and grease 4 oven proof ramekins.
2. In a medium bowl, microwave the chocolate chips and coconut oil (about 15 seconds at a time) until melted.
3. Pour the melted chocolate into the mashed avocado and stir until combined. Stir in the powdered sugar until combined.**

4. Stir in the egg whites, egg and vanilla until incorporated. Stir in the sifted flour.

5. Divide the batter among the ramekins and place the 4 ramekins on a baking sheet.
6. Bake at 425°F for 15 minutes. Carefully remove the baking sheet and allow the cakes to cool, about 10 minutes.
7. Run a butter knife around the edges of the cake, then place a plate on top of the ramekin and flip over until the cake releases on the plate.
8. Serve with whipped cream or ice cream.

Recipe Notes

*Note: mash the avocado so that no chunks remain. Try to make it as smooth as possible.

**Note: if the chocolate starts to look like you can’t stir it anymore once you’ve added the powdered sugar just add the egg whites and continue to stir until the batter becomes more liquid-y.