There are some days, weeks, okay most days I find myself craving is the most dense chocolatey, goodness I can get my hands on.

These Super Fudgy Cakes with Chocolate Cherry Almond Frosting fit the bill! Not only do they satisfy my sweet tooth, but they are totally guilt free and packed with superfood goodness.

These Super Fudgy Cakes are grain free, paleo and vegan approved and made without any added sugars. And that Chocolate Cherry 🍒 Almond frosting, will make you drool 🤤

CHOCOLATE CAN BE A GREAT TREAT AND A DECADENT DESSERT. THOUGH I THINK IT MAKES A DELICIOUS ADDITION TO JUST ABOUT ANY MEAL…

What’s so great about cacao? 🍫 100% cacao is actually a superfood! This superfood contains a number of essential minerals; such as potassium, copper and magnesium, flavonoids and several vitamins; including vitamin B1, B2, D, and E. Pure cacao (not to be confused with the milk chocolate, high sugar varieties) is rich in antioxidants, making it a heart healthy choice ♥️

WHAT SOME FOLKS DON’T KNOW IS THAT CACAO CAN HAVE AN AFFECT ON OUR MOOD-HORMONES TOO INCLUDING PHENYLETHYLAMINE, SEROTONIN, AND ENDORPHINS.  

Serotonin, you might already know, is an anti-depressenant hormone that calms us and makes us feel good. Along with serotonin, phenylethylamine also helps to boost our moods. And those endorphins? Well, they help you to feel empowered and energized and we often associate them with exercise, but cacao can give them a boost as well!

ENJOY THE BENEFITS OF CACAO IN THESE SUPER FUDGY CAKES WITH CHOCOLATE CHERRY ALMOND FROSTING

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Chocolate Fudge Cake

Inspired by the my German “Sacher Torte”

(Vegan, gluten free, grain free, free of refined sugars)

Ingredients

• 2 very ripe plantains (those are the fruits you see at the market that almost look like bananas)

• 1 cup applesauce

• 1/4 cup coconut oil

• 1 Tablespoon vanilla extract

• 1/4 cup almond butter (any nut, coconut or seed butter will work)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• pinch of salt

• 1 1/4 cup cocoa powder

• 1/4 cup hemp flour* (almond flour works too)

• 1/4 cup almond flour* (tigernut and hemp flour also work)

• 3-4 Tablespoons of cherry juice or strong brewed coffee

• *optional:  dash of nutmeg; dash of cinnamon, stevia or 1Tb (sweetener of choice)

Jam

• Cherry jam (or jam of choice)*

  *I simmered one cup of cherries and strawberries until mushy and stirred in 1T tapioca starch to create my own Jam.

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Chocolate Cherry Almond Frosting

Ingredients

• 1/2 cup almonds

• 1/2 Morello cherries 🍒 in light liquid*

• 1/4 cup raw cacao powder

• 1 Tablespoon Vanilla extract

• 1/8 teaspoon 

• stevia to sweeten (raw honey or real maple syrup are good too)

• cherry juice or liquid of choice

  *I used morello cherries in light liquid from Trader Joes, but feel free to use fresh or frozen cherries and preferred liquid; you will probably have to add a touch of sweetener

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Directions

Preheat your over to 350F and grease a muffin pan or mini springform cheesecake pan.  In a blender, (I love my Vitamix), add your first five ingredients and blend until smooth.  Toss your other ingredients in a mixing bowl and whisk together until well incorporated.  Now pour your blender concoction into the flour and mix well.  Pour your batter in muffin pan cavities.  Bake your cakes for 25 minutes (I usually check at the 22 minute mark because I like them underdone; aka über fudgey 🤤).

After the cakes have cooled, cut out a cavity in the top of each muffin and fill with cherry 🍒 and/or strawberry jam, place top back on mini cakes. Frost and glaze over the top of each cake. Store in fridge for up to two weeks or in freezer… if they last that long *nom nom nom* 😋

For the frosting, place ingredients in a high-powered blender or food processor and puree until smooth. Add liquid until you’ve reached your preferred consistency.

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