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Raw Chocolate Fudge Cake

What do you like to do on Snow Days?

Growing up in the Philadelphia area, we had a lot of snow days. Once, school was closed for 17 days straight! My favorite things to do on snow days: make snow cones, make snow forts, and build snow families. Oh, and then come in for hot chocolate, of course.

This year, thanks to super-weird weather, my university canceled classes four days in a row. There’s not enough snow to make a fort, and I have no interest in eating snow cones. However, I did manage to get some chocolate into my system.

vegan fudge cake

Have you tried the Sugar-Free Chocolate Fudge yet?

If you haven’t, you must must must make this!! It is too delicious to miss out on! And yesterday, the deliciousness advanced to a whole new level: chocolate fudge cake.

vegan chocolate raspberry cake

This is how I spent my snow day: making a chocolate fudge cake that tastes like a raw version of chocolate mousse pie!

Raw Chocolate Fudge Cake (or frosting)
(You can also cut this into fudge bites!)

  • 1/2 a medium, very-ripe banana (80g)
  • 4 tbsp (60g) Artisana coconut butter or Homemade Coconut Butter
  • 2 tbsp (or more!) cocoa powder (10g)
  • scant 1/16 tsp salt
  • sweetener, if desired (maple syrup, agave, stevia, or other sweetener of choice)

(Note: This makes a small amount. Triple or quadruple the recipe for a traditional-sized cake.) Blend everything together in your blender, food processor, or Magic Bullet. Spread into a container (or onto wax paper). Refrigerate overnight, or freeze for a few hours. The cake will keep in the freezer for weeks. Just be sure to thaw at least 20 minutes prior to eating. (Taste before eating, in case you wish to add sweetener.)

*A few readers have told me coconut oil will work in place of the coconut butter. But I have not tried it, and I would think you’d lose some of the richness. So try that substitution at your own risk.

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raw chocolate cake

Nutrition Info per 60g slice:

Calories: 180
Added Sugars: 0g
Protein Grams: .5
3g protein in this version: Chocolate Peanut Butter Fudge

(Above, as fudge bites)

Question of the Day:

What are your favorite snow memories?

My sister and I often spent snow days ice skating in our backyard. One year we decided to make an actual rink. We invited all the neighborhood kids and served popcorn and played music. It definitely beat going to school!

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Published on February 4, 2011

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231 Comments

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  1. Katerina says

    I really love this recipe– I tried it with more coconut butter and no banana yesterday, and peanut butter flour (PB2) instead of peanut butter (For the peanut butter chocolate fudge). Ate it while watching the Hobbit.

    It was splendid-awesome,

    Now, whenever I think of Hobbits, I will think of you and your marvelous recipes, Katie! 🙂

    Today I bought some nice ripe bananas (Lucky me, they’re usually green!) . My blender’s broken, unfortunately, but I just heated the coconut butter jar in boiled kettle water, and it seems to work fine. Going to freeze it longer today, as I couldn’t wait last time, so was like a bowl of frosting, yum! 🙂

  2. Nujj says

    I am taking this to a potluck tonight! I made the recipe x5 to fill a big pie plate. I topped it with the coconut cream cool-whip recipe. It tasted great when I tasted the batter 😉

  3. Anonymous says

    School’s never been closed for a snow day here in Winnipeg, Canada. If the temperature is -45C, then the buses don’t run, but school still stays open. 🙁

  4. Kaylene Smith says

    I’ve been looking at your sugar-free recipes and was wondering if you can tell me how many carbohydrates are in the sugar-free fudge and cake recipes? Is this already posted somewhere that I’m not seeing?
    Thanks,

  5. Joy says

    Hi…I made these today. Ironically it snowed here this morning not something that happens all that often in my part of the world. I added vanilla essence and I did actually use coconut oil. It worked fine but probably melts in your hand a lot quicker. I made them into something that resembled small truffles. They are delicious. I will keep them in the freezer and have when I am craving something sweet. Thanks for the recipe. Joy. (Australia) 🙂

  6. Deanne says

    Thankyou for this awesome site! You will never know how much the information about coconut oil has changed my life and my health… Viva la Coconut!!! Goodbye dairy… I have been trying to find a dairy replacement for years that tasted good .I have found it at last.. your recipes are amazing and so delicious…

  7. Karen Byker says

    Just made this into fudge for my family for dessert tonight, and it’s truly delightful. Doubled the recipe and used 2 tbsp agave nectar to sweeten. Thank you SO much for posting this. I’m sure it will be a new favourite.

  8. Caro says

    For those wanting a full-sized cake, you might have to more than quadruple the recipe. I quadrupled it and it only filled a small rectangular pan (the kind you would make banana bread in). I had initially hoped to fill an 8-inch round cake pan, but quadrupling the recipe did not make it that far. I believe it definitely would have filled a 4-inch round cake pan…and possibly a 6-inch if you spread it more thinly and do a super job of getting every last speck out of your food processor.

    (BTW, the cake is amazingly delicious, as others have mentioned. I added 2-3 tsp of maple syrup to mine.)

  9. Justmeint says

    am surprised to see you did not include the carbohydrate numbers
    Banana is rather high in carbs, so would be good to know please

  10. Marion Roddy says

    My brother and I grew up in Lubbock, Tx, home Texas Tech University. Our average snow was usually two or three inches. That isn’t enough to build a snowman. So when we would get six inches, that was really something to celebrate! We had so much fun building snowmen and snowball fights! My mother would make snow ice cream, but only one small batch. Mmmmm!

  11. Cécile says

    Hello ! Your cake seems sooo delicious ^^ but i wondered, because i haven’t coconut butter (nor coconut powder) by what we can replace the coconut butter ? (if it is posible of course)
    Thank you 🙂

  12. Karen W says

    I made this yesterday – so easy and absolutely wonderful honestly!! I made four times the recipe and used coconut nectar as a sweetener. It is unbelievable that with these ingredients you can make something that tastes like this.

  13. C says

    I made a “twist” in your recipe: mixed a cup of yogurt with a tbsp of chia seeds and a tbsp of cocoa powder, added a few drops of stevia and putted in the fridge for 20 minutes. I got something similar, resembling an ice cream. I could have mixed with a banana in the blender for a creamier texture but decided to put on top with chopped almonds and oat bran. I know it is different from yours but got this idea with you!

  14. Kathy Abbott says

    Can I ask how many carbs? I’m not sure why that isn’t showing in the recipe’s stats. You know there are some that need to be aware of it. Now, if you have a different take on that, please explain it. I am soooo wanting to work with your wonderful recipes. ty

    • Jason Sanford says

      If a recipe doesn’t specify, use regular unsweetened (but not dutch) cocoa. Cacao could also be used here. Actually in this recipe because it isn’t baked, any of them can be used. But in baked recipes, use regular cocoa powder (like the type from hersheys).

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