Natural Balance Foods

Fudgy Fruit Cake

Fudgy Fruit Cake

Food and lifestyle blogger Ruth Ellis, from Makey Cakey has supplied us with another great recipe, using our new Nakd Cocoa Delight bits! This scrumptious cake is perfect for those looking for a delicious and guilt free treat- no added sugar or fats!


  • 250g Pitted Dates
  • 6 tbsp fresh Orange Juice
  • 1 large ripe Banana
  • 25g Ground Flaxseed
  • 3 tbsp Cold Water
  • 12 Dried Apricots
  • 2 packs of Nakd Cherry Infused Raisins
  • 2 packs of Nakd Orange Infused Raisins
  • 75g Nakd Cocoa Delight Bits
  • 4 tbsp Brown Rice Flour


This dessert tastes great wared up with a generous helping of dairy-free custard or cream over it, or keeping it simple with your morning cup of coffee.  For those in a panic, it could even double up as a last-minute Christmas pudding!

  1. Grease an 8 inch square cake tin and preheat the oven to 160 degrees celcius (150 degrees celcius fan oven)
  2. Roughly chop the dates, checking that there are no stones
  3. Place the dates into a medium saucepan and pour in the organe juice.  Simmer over a low heat for around 15 minutes until the dates are soft and starting to break down
  4. In a small bowl, whisk the cold water and flaxseed together.  Allow this to rest for 15 minutes during which time it will develop into a jelly-like consistency
  5. Break the banana into chunks and add to the pan.  Use a potato masher to mash the bananas and dates together until there are no big lumps left
  6. Quarter the apricots and haf the Nakd Cocoa Bits, and add them to the date and banana mixture along with the infused raisins and the soaked flaxseeds
  7. Mix well, then finally stir in the rice flour.  Pour this into your prepared tin and spread out to the corners - it will be thick and sticky
  8. Bake for around 45 minutes, until the top is no longer sticky and the cake feels firm
  9. Allow this to cool in the tin for 10 minutes before turning it out onto a cooling rack

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