Raw Vegan Chocolate Fudge Cake

This raw vegan chocolate fudge cake requires 5 basic ingredients and yet is absolutely rich and delicious. It’s made in minutes, but has to be refrigerated overnight – keep that in mind!


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Raw Vegan Chocolate Fudge Cake

Raw Vegan Chocolate Fudge Cake


  • ½ 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)


  1. Blend everything together in your blender, food processor, or Magic Bullet. 
  2. Spread into a container (or onto wax paper). 
  3. Refrigerate overnight, or freeze for a few hours. The cake will keep in the freezer for weeks. 
  4. Just be sure to thaw at least 20 minutes prior to eating. Taste before eating, in case you wish to add sweetener.


This makes a small amount. Triple or quadruple the recipe for a traditional-sized cake. 

You can also cut this into fudge bites!

Find more of Katie’s recipes on @chocolatecoveredkatie.

For more recipes with under 10 ingredients, click here.



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