By Anna Powell
Joe Wicks Fudgy choc cake
6 steps
Prep:10minCook:35min
Updated at: Sun, 14 Apr 2024 16:04:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories242.6 kcal (12%)
Total Fat16.7 g (24%)
Carbs22.5 g (9%)
Sugars11.7 g (13%)
Protein6.1 g (12%)
Sodium199.3 mg (10%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
80gcoconut oil
melted, plus a smidge for the tin
50gself-raising flour
100gground almonds
60gvanilla protein powder
1 tspbaking powder
1 tspbicarbonate of soda
salt
80gcocoa powder
over 70 per cent cocoa solids, plus more for dusting
150mlmaple syrup
200mlcoconut milk
1zest of orange
Coconut yoghurt
strawberries
raspberries
to serve, optional
Instructions
Step 1
Preheat oven to 160C (fan 140C, gas 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.
Step 5
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 6
Cool in the tin. Then dust with a little cocoa powder and serve topped with coconut yoghurt and berries, if you like.
