A vegan and gluten-free healthy fudge cake recipe made without oil or sugar. It’s moist, dense, and can be frosted!
Oil-free recipes. I’ve been making lots of them.
Not because I endorse a fat-free diet. Oil-free and fat-free are not the same.
Healthy fats – avocado, nuts, seeds, oils, butters, olives, fish are GREAT.
Dietary fats help us absorb vitamins, create hormones, fire signals to our brain, maintain strong cell walls, makes us feel satiated after a meal and much more.
Danger of fat-free diets
Fat free eating does not ensure weight loss. No fat in a meal = lowered satiety and therefore, more binge eating (and higher carbohydrate count which converts to weight gain)
In the end, it all comes to balance – just as an excess of fat causes problems, so will a deficiency. If you have dry skin, eczema, low energy, slow wound or infection healing, vision and learning problems, depression, even miscarriage, and you practice a fat-free style of eating, you may be fat deficient.
For me, making oil-free recipes means that I can add in the fats later by slathering some coconut oil on my freshly made oil-free bread or adding a mound of nuts in my oil-free granola.
And in the case of this oil-free fudge cake, a healthy dose of my fudge frosting is highly recommended.
To roast the sweet potato: preheat oven to 425F. Place sweet potato in preheated oven and roast for 25-35 minutes, depending on the size of the potato. Once soft, remove from the oven and allow to cool for 10 minutes before removing the skin and mashing.
Reset oven to 325F and line a 8x8 baking dish with parchment paper draping over both sides for easy lifting. Alternatively, you can use a dab of coconut oil to oil the sides of the pan. Set aside.
Combine dry ingredients in a medium-sized bowl. Whisk to combine, set aside.
Combine wet ingredients in a separate, smaller bowl. Pour wet ingredients in to dry. Mix until just combined. Fold in chocolate chips, is using.
Pour mixture into prepared baking sheet and transfer to preheated oven. Bake for 40-45 minutes until toothpick inserted comes out clean.
Allow to cool for 10 minutes before serving.
Tahini: if you cannot have sesame, feel free to replace with any nut or seed butter of your choice. Ensure, however, that the butter is quite liquidy! Sugar: I used xylitol in this recipe. If you wanted to use coconut sugar, go for it! If you use coconut sugar, however, the recipe will no longer be "sugar-free"
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My little sister and I created this recipe during one of our Sunday movie nights.
We were house sitting so didn’t have access to too many ingredients. But, in true Healthful Pursuit fashion, I had a basket with me filled with some of my favorite things: xylitol, sweet potatoes, baking powder, gluten-free all purpose flour and chocolate chips.
As we were making the recipe, I said something like, “there is NO way that this recipe is going to work. It’s all wrong.”
Christina replied with, “Dude. You made vegan, gluten-free, grain-free, paleo Tiramisu. Cake? Ha. We got this.” (recipe in my new cookbook)
Sure enough, she was right! This cake is surprisingly SO good!
Do you have siblings? Do you bake with them?