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Healthy Sticky Chocolate Fudge Cake {Gluten, Dairy + Grain Free}

Author Izy


  • 1/2 cup ground flaxseed
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 tsp vanilla
  • 6 tbsp honey
  • 1 egg , (see notes)
  • 1/2 cup + 2 tbsp pumpkin/squash puree
  • 2 tbsp cashew butter
  • 1/4 cup bittersweet chocolate chips


  • 2 heaped tsp of powdered raw sugar , (see notes) (or powdered sugar)
  • 1 tsp cocoa powder
  • almond milk


  • Preheat the oven to 350 F (180 C)
  • Stir together the flax, cocoa, soda and salt in a bowl.
  • In a jug, whisk together the vanilla, honey, egg, pumpkin and cashew butter with a fork. Pour into the dry ingredients and mix until well combined.
  • Pour into a greased, lined 1lb loaf pan (line it with a bit of an overhang so you can lift the cake out easily). Scatter over the chocolate chips and push them into the batter. Bake for 40-50 minutes until the cake doesn't wobble when you shake the pan (the skewer test doesn't really work with this).
  • Stir together the powdered raw sugar and cocoa powder, then stir in almond milk until you get quite a thick glaze (just start with a teaspoon first and add more as needed). Pour over the hot cake and spread out evenly using the back of a spoon.