Mini Chocolate Fudge Cakes – Free 12WBT Recipe

Nutrition // Tanya Paolucci

Chocolate is often a food that is seen as a “no-no” when trying to eat healthy. However, if put into an amazing cake recipe like this, a single portion can be enjoyed without the guilt!


(Serves 10)

1/2 Cup Self Raising Wholemeal Flour (70g)

1/4 Cup Plain Flour (40g)

1/3 Cup Cocoa Powder (35g)

1/2 Cup Brown Sugar (80g)

1 x 140g tubs Apple Puree (140g)

130g Low Fat Natural Yoghurt

2 x Cage Free Eggs (118g)

10 Small scoops Vanilla Ice Cream, Low Fat (300g)

250g Raspberries


Preheat oven to 150 C (fan-forced). Spray 10 × 80ml (1/3 cup) muffin pans with cooking spray.

Sift the flour and cocoa powder into a bowl, returning any husks from the sieve to bowl.

Stir in the sugar.

Whisk the apple puree, yoghurt and eggs in a bowl. Add to the flour mixture and mix until combined.

Spoon the mixture evenly between the muffin pans. Bake for 15-20 minutes or until a skewer inserted into the cakes comes out clean. Set aside in the pan for 5 minutes before using a small knife to loosen the cakes and place on serving plates.

Dust each cake with cocoa and serve with a scoop of ice-cream and raspberries.

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