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Healthy Chocolate Orange Sweet Potato Fudge Cake [Vegan]

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This has to be one of the fudgiest chocolate cakes, ever. The secret ingredient? Sweet potatoes! It’s also made with dates, olive oil, coconut and almond milk, cocoa powder, cashews, spelt flour, and orange juice. Not only is it healthy, but it’s not too complicated either! All you need is a food processor, a large mixing bowl and one or two round cake pans.

Healthy Chocolate Orange Sweet Potato Fudge Cake [Vegan]





Cook Time



For the Cake (Wet Ingredients):

  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 1 1/4 cup Medjool dates
  • 1/4 cup olive oil
  • 1/2 tablespoon vanilla extract
  • 3/4 cup almond milk
  • 1 flax egg (1 tablespoon of ground flax mixed with 2 1/2 tablespoons of water)

For the Cake (Dry Ingredients):

  • 1 cup spelt flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine grain sea salt

For the Frosting:

  • 1 cup cashews, roasted unsalted
  • 1/4 cup dates
  • 2 teaspoons vanilla
  • 1/2 cup light coconut milk, canned
  • 1/4 cup orange juice
  • 2 tablespoons cocoa powder
  • 1 teaspoon orange zest (or more to taste)


To Make the Cake:

  1. Preheat oven to 350°F. Cut up two round pieces of parchment paper and place them at the bottom of two 9-inch cake pans. Lightly grease the bottom of the pans.
  2. Bring water to a boil in a small saucepan. Add your diced sweet potatoes and boil for 15 minutes over medium-high heat until fork tender. Transfer to a food processor.
  3. In the same food processor, add your dates, oil, vanilla, and milk. Process until smooth, about 1-2 minutes. Set aside.
  4. In a large bowl, whisk together your dry ingredients.
  5. Transfer your sweet potato mixture to the bowl with the dry ingredients. Add your flax egg and mix everything together.
  6. Pour the batter equally in the two prepared dished. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

To Make the Frosting:

  1. Add all your frosting ingredients in the food processor. Process until smooth, about 3-5 minutes.
  2. When the cake has cooled down, spread some frosting on top of the first layer. Add the top layer, then cover your cake with the desired amount of frosting.





Sugar-free desserts and allergy-friendly dinners that are always gluten-free. I'm Caroline, a soon-to-be dietitian who shares healthy sugar-free and mostly vegetarian recipes. In addition to being sugar-free, many of my recipes can be made gluten-free and allergy-friendly. I believe that healthy can also be delicious!



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