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

A vegan and gluten-free healthy fudge cake recipe made without oil or sugar. It’s moist, dense, and can be frosted!

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 9

Ingredients

Dry Ingredients

Wet Ingredients

Add-ins

Instructions

  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 8×8 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.

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Notes

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!

Nutrition Information Per Serving

  • Calories: 209
  • Calories from Fat: 82
  • Total Fat: 9.1
  • Saturated Fat: 2.1 g
  • Sodium: 121 mg
  • Carbs: 37.2 g
  • Dietary Fiber: 3.2 g
  • Net Carbs: 34 g
  • Sugars: 3 g
  • Protein: 5 g