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Healthy Chocolate Fudge Cake

Servings 10 slices
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Ingredients
  

Cake

  • 1 avocado
  • 2 ripe bananas
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup milk or milk alternative
  • 1 cup white whole wheat flour
  • 1/3 cup sugar or sweetener of choice
  • 1/2 cup cocoa powder
  • 1 tsp baking soda

Simple Icing

  • 3/4 cup chocolate chips
  • 1/4 cup milk or milk alternative

Tofu Frosting

  • 12 oz firm tofu
  • 1/4 cup milk or milk alternative
  • 2 tsp vanilla
  • 3/4 cup powdered sugar
  • 12 oz bag of semi-sweet chocolate chips

Instructions
 

Bake Cake

  • Preheat oven to 350 degrees. Grease a round cake pan and set aside.
  • In a food processor, blend avocado, bananas, egg, vanilla, and milk. If you don't have a food processor, mash the banana and avocado well. Then, whisk all the ingredients together until smooth.
  • Place mixture into a medium bowl. Add flour, sugar, cocoa powder, and baking soda. Fold just until combined.
  • Spread cake batter into greased cake pan. Batter will be thick. Spread until the batter is even and to the edges of the pan.
  • Bake for approximately 24 minutes, or until the center is firm and/or a toothpick inserted into the middle comes out clean.
  • Allow to cool slightly. Then, flip cake onto a cooling rack so that the top of the cake is against the rack.

Make Simple Icing

  • Once cake is completely cooled, make the icing. Place chocolate chips and milk in a microwave safe container. Microwave for 30 seconds. Whisk together.
  • Pour icing over cake. Push to the sides if you want it to run over the edges.
  • Allow icing to set before cutting.

-OR- Make Tofu Frosting

  • In a blender combine 12 oz firm tofu, 1/4 cup milk (or milk alternative), 2 tsp vanilla, and 3/4 cup powdered sugar.
  • Melt a 12 oz bag of semi-sweet chocolate chips in the microwave. Allow to cool slightly.
  • Add to blender and combine until smooth. Frost immediately. Or, refrigerate until needed. Just let it come to room temperature before frosting.
  • Store in the refrigerator for up to 5 days.

Notes

Nutrition Facts:
Serving size: 1/10 recipe
w/simple icing: 225 kcal | 9 g fat | 36 g carb | 5 g fiber | 5 g protein
w/tofu icing: 360 kcal | 14 g fat | 58 g carb | 6 g fiber | 9 g protein
How-to-Use:
Athletes: Apparently you can fuel long runs with this cake.... but I prolly wouldn't recommend it on the regular. This is an antioxidant bomb from the cocoa powder, avocado, and whole grains, plus loads of potassium from those bananas. Rather than pre-long run, I'd suggest this post-long run.
Healthy Eating: Healthy eating isn't healthy eating without chocolate. There's really nothing more to say on this matter....
Kids: It's always nice to feel good about your kids eating dessert. We're always striving for balance in the sweets department and throwing some healthier sweets into that mix is never a bad idea.
Other Thoughts:
  • Easily made gluten free with gluten free flour mix.
  • Can be made vegan with a flax egg (1 Tbsp ground flaxseeds + 3 Tbsp water, let sit 15 minutes), dairy-free milk alternative, and dairy free chocolate chips.