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Butter-free Fudge Cake

In this recipe I have used homemade apple sauce instead of butter, making it a half-fat version compared to a usual fudge cake. This cake is lovely served just as it is, but if you want to cover the top with a chocolate frosting, take a look at the frosting recipes.

SERVES 9

light cooking spray, for coating

85g (3oz) wholemeal plain flour

25g (1oz) oatbran

30g (1oz) cocoa powder

100g (3½oz) dark brown sugar

100g (3½oz) caster sugar

1 tsp bicarbonate of soda

175g (6oz) homemade apple sauce

3 tbsp vegetable oil or light olive oil

2 tbsp strong black coffee

1 egg white, beaten

1 tsp vanilla extract

1 Preheat the oven to 170°C/325°F/Gas mark 3.

2 Spray a 20cm (8in) square cake tin with light cooking spray and line the base with non-stick baking parchment.

3 Place the flour, oatbran, cocoa, both sugars and the bicarbonate of soda in a medium-sized bowl and stir to mix well.

4 Now, combine the apple sauce, oil, coffee, beaten egg white and vanilla extract and stir to mix. Add the apple sauce mixture to the flour mixture and combine well.

5 Pour the cake mixture into the prepared tin and bake for about 25 minutes or until the top springs back when lightly touched and a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool.

TIP

This cake is delicious served with a squirt of Raspberry Coulis.