Can I make no-bake sweet potato brownie cake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is no-bake sweet potato brownie cake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does no-bake sweet potato brownie cake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

14.7K Views 11 years ago

No-Bake Sweet Potato Brownie Cake
[Vegan, Gluten-Free]

EO By: Evi Oravecz

Author Bio

I am Evi, a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. I... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

No-Bake Sweet Potato Cake [Vegan, Gluten-Free]

Dairy Free

Vegan

This super fudgy, rich, and dense vegan no-bake sweet potato cake is such a treat! It’s perfectly sweet, super chocolatey, and extremely satisfying. This recipe is really quick and easy to make, using only four simple ingredients you likely have on hand right now: sweet potatoes, cacao or cocoa powder,... Read More

Ingredients You Need for No-Bake Sweet Potato Brownie Cake [Vegan, Gluten-Free]

1 small sweet potato (or 2/3 cup of mashed sweet potato)
1/2 cup of cacao powder (see notes)
1/4 cup of unsweetened shredded coconut
2-4 tablespoons of coconut sugar (see notes)
1/2 teaspoon cinnamon, optional
Pinch of vanilla powder, optional
Pomegranate seeds, slices of plum, orange, and fig to serve

Order with Instacart Download Our App

How to Prepare No-Bake Sweet Potato Brownie Cake [Vegan, Gluten-Free]

Bring a pot of water to a boil. Peel the sweet potatoes and cut them into small pieces. Add them to the boiling water and cook for about 15 minutes or until tender.
Drain potato cubes, add to food processor with every other ingredient (except the fruit), and process until a sticky dough consistency is achieved.
Put baking paper or cling film in a small cake form. Add the mixture to the form and press down with your hands until it is flat and firm. Place it in the refrigerator to chill for 5-10 minutes before serving.
Turn the cake out on a plate to serve. Add fruits on top.

Notes

- You can substitute with cocoa or carob powder. - You can use a few pitted dates or a bit of maple syrup instead of coconut sugar. - Adjust consistency with shredded coconut.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.