Chocolate Fudge Cake

Serves 12
Total Time
1 Hour 30 Minutes
80g of coconut oil, melted, plus a smidge for the tin
50g of self-raising flour
100g of ground almonds
2 scoops (60g) of vanilla protein powder
1 tsp of baking powder
1 tsp of bicarbonate of soda salt
80g of cocoa powder (over 70% cocoa solids), plus more for dusting
150ml of maple syrup
200ml of coconut milk
Zest of 1 orange
Coconut yoghurt and strawberries and/or raspberries, to serve – optional
Step 1

Preheat the oven to 160°C (fan 140°C, gas mark 3). Grease a 20cm round cake tin with a little coconut oil and line the base with baking parchment.

Step 2

Mix the self-raising flour, ground almonds, vanilla protein powder, baking powder, bicarbonate of soda and a pinch of salt in a large bowl.

Step 3

In a separate bowl, whisk the cocoa powder with 150ml boiling water until well combined, then whisk in the melted coconut oil, maple syrup, coconut milk and orange zest.

Step 4

Pour the wet ingredients into the dry and give everything a good whisk until you have a smooth runny batter. Pour into the cake tin and bake for 35 minutes or until a skewer inserted into the centre of the cake comes out clean.

Step 5

Cool in the tin. When cool, dust with a little cocoa powder and serve topped with coconut yoghurt and berries if you like.

Keep in an airtight container for up to 3 days.
When cooled, cover well and keep in the freezer for up to 1 month.

Veggie Lean in 15 by Joe Wicks is out now (Bluebird)

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