Customer Care 1-800-667-8280

Fridge Fudge Cake with Nuts, Seeds and Fruit

12 slices
Desserts
2 hours 30 minutes

Characteristics

Low Sodium Vegetarian

Nutritional Facts Per Serving

361
Calories
3.3 g
Protein
28.2 g
Carbs
3.2 g
Fibre
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 361
  • Fat 28.8 g 44 %
    • Saturated   20 g
    • + Trans 0.5 g 21 %
  • Cholesterol 20 mg
  • Sodium   63 mg 3 %
  • Carbohydrate 28.2 g 9 %
    • Fibre   3.2 g 13 %
    • Sugars   22.5 g
  • Protein 3.3 g
    • Vitamin A 7 %
    • Vitamin C 0 %
    • Calcium 3 %
    • Iron 13 %

Method

  1. Spray the inside of an 8 1/2" x 4 1/2" loaf pan with oil spray. Now line the pan with parchment paper.
  2. Set the coconut oil and butter in a small pot and set over medium heat. Heat and stir until both are melted. Add the honey, 1/2 cup cocoa powder and vanilla and whisk until the cocoa is dissolved and a smooth mixture created.
  3. Remove pot from the heat and mix in the remaining ingredients, except cocoa for dusting. Pour this mixture into the loaf pan. Refrigerate, uncovered, for 30 minutes. Now use a small spoon and give the mixture in the loaf pan a few stirs (this will help the nuts, seeds and fruit stay suspended in the cocoa mixture). Now refrigerate the cake until set, about two hours. Keep cake refrigerated until ready to serve.
  4. To serve, fill a sink with about 2" of hot water. Set the loaf pan in the sink 30 seconds. This will help loosen the cake from the sides of the pan. Remove the cake from the sink and invert onto a cutting board. Refrigerate cake on the board 10 minutes, and then dust with cocoa powder, slice and serve.

Related Recipes