Fall Spice Cake with Whipped Coconut Cream & Antidote Fudge Sauce (GF, Vegan)

By Ashley | Dessert

Oct 17

These immunity donuts were so damn tasty I decided to use that same cake batter to bring you another delicious fall-spiced, ultra-healthy dessert!

This time, a beautiful cake adorned with coconut cream, chopped dark chocolate with ginger pieces, and an indulgent fudge sauce. Because spice cakes are good, but spice cakes covered in whipped cream and 2 kinds of chocolate are even better!


This will make a gorgeous and delicious centerpiece for your Thanksgiving table but is easy enough to make any day 😉

The Thieves oil isn’t required but it adds the perfect amount of spice that also aid in immunity. I recommend adding the traditional spice cake spices if you don’t use essential oil 😉

The spotlight ingredient here is the dreamy Antidote chocolate that is chopped as a garnish, and the base of the silky fudge sauce that makes this cake extra luxurious!

Post your recipe creations in my Facebook group and tag @thenakedfoodlife #tnfl on Facebook and Instagram with your version of this memorable dessert!

Fall Spice Cake with Whipped Coconut Cream & Antidote Fudge Sauce (GF, Vegan)

Makes one 6 inch cake

Cake Ingredients:

2 tbsp flax seed mixed with 1/4 c water

1 c yellow squash puree (or zucchini, or winter squash puree – add 1/4 c water)

1/3 c pure maple syrup

2 tbsp avocado oil or coconut oil (ingredients must be room temp if using coconut oil)

1/2 tsp vanilla extract

2 drops Thieves vitality oil

3/4 c almond flour

3/4 c GF flour blend (I like Bob’s Red Mill 1:1 GF Blend)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground cinnamon

3/4 tsp ground turmeric

Method:

Allow the flax water mixture to gel up for 5 minutes.

Add the squash puree, maple syrup, oil, vanilla, and Thieves to the flax and mix well.

Add the remaining ingredients and gently mix to form a thick, yet pourable batter.

Line a 6 inch pan with parchment and transfer batter to the pan.

Bake at 350 degrees for 28-32 minutes or until cake is “springy.”

Allow to cool completely before inverting onto a plate or cutting board.

Whipped Coconut Cream (Chill cream at least 24 hrs in advance)

1 1/2 c chilled coconut cream (thick part only)

1 heaping tablespoon raw honey or date nectar

Pinch pumpkin spice or cinnamon

1 tsp vanilla extract

Beat the cream with a stand mixer, or hand mixer until smooth. Add the remaining ingredients and mix to incorporate. Keep refrigerated until ready to frost cake. You made need to whisk or stir before spreading on the cake.

Fudge Sauce

1 Antidote Chocolate Bar w/ Cacao Nibs or Ginger Pieces Bar, chopped

1/4 c coconut cream (some liquid is okay)

Generous pinch sea salt

Combine all three ingredients in a small saucepan and cook over low heat, whisking frequently, until a velvety smooth sauce forms. Transfer to a heat-safe container.

For Assembly:

Whipped Coconut Cream

1 Antidote Chocolate Bar w/ Ginger Pieces, chopped

Fudge Sauce

Mound the coconut cream onto the center of the cake. Spread with knife or off-set spatula. D

Decorate with chopped chocolate and drizzle generously with fudge sauce OR reserve sauce for individual slices when serving.

 

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