Functional Fudge Cake
Course
Dessert
Servings
Prep Time
12
servings
10
minutes
Cook Time
45
minutes
Servings
Prep Time
12
servings
10
minutes
Cook Time
45
minutes
Ingredients
12
tbsp.
ghee
approximately 3/4 cup
1
cup
chopped dark chocolate
approximately 8-9 oz
3
tbsp.
whole flaxseeds
10-11
tbsp.
Water
or sugar-free plant-based milk
1/2
cup
muscovado or coconut sugar
for lower glycemic load, swap with a small amount of erythritol, inulin, monkfruit, or stevia
2
cups
almond flour
or finely ground almonds
2
tsp.
Baking powder
2
tsp.
Tremella mushroom powder
equivalent to 6 grams
6
tsp.
Lion’s Mane mushroom powder
equivalent to 12 grams
Instructions
Preheat oven to 300 F.
Line a 10-inch cake pan with baking paper.
Grind the flaxseeds in a food processor and mix with Tremella mushroom powder.
Add water or plant-based milk to mixture until consistency becomes smooth. Set aside and let sit.
In a small pot, melt ghee and dark chocolate over low-medium heat.
Add coconut sugar or sweetener of choice to the melted ghee/chocolate mix. Set aside and let sit.
In a large bowl, combine almond flour (or ground almonds), Lion’s Mane powder, and baking powder.
Add melted ghee/chocolate mixture to the bowl and mix well.
Add ground flaxseeds and Tremella mixture, adding water (or plant-based milk) if necessary for a free-flowing consistency.
Pour into the cake pan and spread evenly.
Bake at 300 F for 45 minutes, until crispy at the top.
Allow to cool in the pan before transferring to a rack or in the fridge. Best enjoyed after refrigeration.
Recipe Notes
Each serving provides approximately 1 gram of Lion’s Mane and ½ gram of Tremella mushroom powders.