Oil-free Sweet Potato Fudge Cake (no sugar!)

Oil-free Sweet Potato Fudge Cake #vegan #glutenfree #oilfree #healthy #fudge #sugarfreeA 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.

Oil-free Sweet Potato Fudge Cake #vegan #glutenfree #oilfree #healthy #fudge #sugarfree

5.0 from 5 reviews
Oil-free Sweet Potato Fudge Cake (Sugar-free, too!)
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 9
A vegan and gluten-free healthy fudge cake recipe made without oil or sugar. It's moist, dense, and can be frosted!
Dry Ingredients
Wet Ingredients
  1. 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.
  2. 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.
  3. Combine dry ingredients in a medium-sized bowl. Whisk to combine, set aside.
  4. Combine wet ingredients in a separate, smaller bowl. Pour wet ingredients in to dry. Mix until just combined. Fold in chocolate chips, is using.
  5. Pour mixture into prepared baking sheet and transfer to preheated oven. Bake for 40-45 minutes until toothpick inserted comes out clean.
  6. 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"

View nutrition information (once on page, scroll down)

Oil-free Sweet Potato Fudge Cake #vegan #glutenfree #oilfree #healthy #fudge #sugarfree

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.

Oil-free Sweet Potato Fudge Cake #vegan #glutenfree #oilfree #healthy #fudge #sugarfree

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!

Oil-free Sweet Potato Fudge Cake #vegan #glutenfree #oilfree #healthy #fudge #sugarfreeDo you have siblings?

Do you bake with them?


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  1. Hello,
    I have used your recipe, substituting sweet poatoes (I had none) with banana. I put Algae syrup instead of the other one and added pieces of walnuts instead of the chocolate chips. Other than that, same ingredients.
    Personally I think that the result is great, and it looks very much like your photos, but my friend says that although the taste is good, the consistency is too dense. He would like it a bit lighter. Do you have any idea how to make it lighter?
    Thanks for a reply and for your great blog!

    • Hey Sylvia! Glad you enjoyed it. Perhaps when you have sweet potatoes handy, make it again! So fluffy with those ingredients :)

  2. I would just like to reply to the comment left by Jennifer on Jan 28th and say that perhaps you should look at the Livestrong.com website and get some more information on the use of stevia, particularly liquid stevia which is not chemically induced at all and is a very healthy alternative to sugar. In fact in growing stevia it’s so sweet that bugs are not a problem and therefore insecticides aren’t needed.

  3. You’re recipe sounds wonderful. I really looked for and oil free recipe and when I saw yours I was excited except for the fact that is does have oil. Is there something I can use to replace the oil or do you know how this would come out with out the oil?

    • Hi Shay – there is no oil in this recipe… so you should be okay!

  4. Would this work without any sugar? Or perhaps a touch of honey? Would the texture be affected? Thanks.

  5. Hey there,

    I just wanted to say that I have been following your blog for a good while now and absolutely love your work. The recipes are great and your stories always inspire me. Ive tried many recipes, yet never commented here, but these brownies were soooo good, I just have to tell you how much my sis and me loved them. I made them gluten free using a mix of coconut flour, oats and millet flour and that worked out so well. They were the fudgiest and most tasty brownies Ive had in a long time and I felt so good about eating them. Thank you so much for sharing this keeper with us. Ive already shared the recipe with friends and will surely make it again soon.

    • Hi Laura – thank you for your sweet comment :) So happy that you and your sister enjoyed them. Have a great weekend :)