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Fudge Cake

Name: Fudge Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: Fudge Cake

Desserts • Sri Lanka

425

kcal

5.4g

Protein

56g

Carbs

19.2g

Fat

Data source: SriLankanCalorie

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ගැන Fudge Cake

Dense chocolate fudge cake — Colombo bakery classic.

How to Make Fudge Cake (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Sri Lankan Fudge Cake, known locally as 'Chocolate Fudge Cake', is a beloved dessert enjoyed across the island, especially at celebrations and family gatherings. This decadent treat combines the richness of cocoa with the creaminess of condensed milk, subtly enhanced by the tropical flavors of coconut and cashews, making it a truly unique Sri Lankan dessert. The cake has a dense, fudgy texture and a deep chocolatey taste, reflecting the country's love for sweet delights. Fudge Cake holds a special place in Sri Lankan culinary culture, often found at weddings, birthdays, and festive occasions. Its easy preparation and crowd-pleasing taste make it a popular choice for home bakers and dessert enthusiasts. Traditionally, Sri Lankan Fudge Cake is slightly less sweet than Western counterparts, allowing the intense flavors of cocoa and local cashew nuts to shine. This recipe offers a health-conscious adaptation, maintaining authentic flavors while making sensible ingredient swaps for a lighter treat. Whether you’re new to Sri Lankan cuisine or a long-time fan, this Fudge Cake is a delicious way to experience the island’s dessert traditions.

Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy, nuts

Ingredients(for 1 medium slice (approx. 80g))

1/2 cup Whole wheat flour (Atta)
1/4 cup Cocoa powder (Unsweetened)
1/2 cup Low-fat condensed milk (or coconut condensed milk for vegan)
2 tbsp Brown sugar (or coconut sugar)
1 tsp Baking powder
2 tbsp Virgin coconut oil (or melted butter)
1/4 cup Fresh milk (or plant-based milk)
2 tbsp Chopped cashew nuts (Kaju)
1 tbsp Desiccated coconut
1 tsp Vanilla essence
1/8 tsp Pinch of salt

Instructions

1
Preheat your oven to 170°C (340°F) and grease a small loaf tin or baking dish with coconut oil.
5 minutes
Lining the tin with parchment paper ensures easy removal.
2
In a mixing bowl, sift together whole wheat flour, cocoa powder, baking powder, and salt.
3 minutes
Sifting prevents lumps and ensures even mixing.
3
Add brown sugar, desiccated coconut, and chopped cashews to the dry ingredients. Mix well.
2 minutes
Reserve some cashews to sprinkle on top for added crunch.
4
In a separate bowl, whisk together low-fat condensed milk, coconut oil, vanilla essence, and milk until smooth.
3 minutes
Ensure all wet ingredients are at room temperature for better blending.

Why This Dish is Healthy

Choosing whole wheat flour and reducing refined sugars make this Fudge Cake a lighter dessert option. The recipe uses less oil and includes nuts for healthy fats, making it suitable for those tracking calories and macronutrients. The inclusion of coconut and cashews adds nutritional value, while the moderate portion size allows you to enjoy a sweet treat without overindulgence. This Sri Lankan Fudge Cake is a guilt-free way to satisfy your chocolate cravings.

This healthy Fudge Cake recipe uses whole wheat flour for added fiber, aiding digestion and satiety. The use of low-fat condensed milk and coconut oil reduces saturated fat while still providing creaminess. Cashew nuts contribute plant-based protein, healthy fats, and minerals like magnesium and zinc. Cocoa powder is rich in antioxidants, supporting heart health. Desiccated coconut adds texture and beneficial medium-chain triglycerides. Overall, this dessert provides a balance of carbohydrates, moderate protein, and good fats, making it a better choice for mindful eaters.

Pro Tips

💡Use high-quality cocoa powder for the deepest chocolate flavor.
💡Let the cake cool completely before slicing to prevent crumbling.
💡Toast the cashews lightly before adding for enhanced aroma and crunch.

Storage & Serving

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, bring to room temperature before serving.

Best served: Breakfast or Lunch