Vegan Fudgy Chocolate Cake


Note: This recipe is great for a larger serving! The frosting used for this recipe can be found on another blog post. Just search: vegan cashew vanilla frosting 🙂


  • 1 cup almond flour

  • 1 cup mashed japanese sweet potato

  • 1 cup applesauce

  • 1/2 cup maple syrup

  • 1/2 cup melted coconut oil

  • 1 cup almond butter

  • 1 tsp vanilla

  • 2/3 cup cocoa powder

  • 1/2 tsp sea salt

  • 1 tsp baking soda


  1. Begin by boiling a peeled sweet potato to make it soft. Cut it into chunks before boiling to make this step go by faster

  2. Once soft, drain the water and mash the sweet potato. Try to remove as many lumps as you can

  3. Add in the coconut oil to the sweet potato mash first and mix super well. My potato mash was still hot, so it helped the coconut oil melt and disperse even better into the mixture

  4. Add in the rest of the wet ingredients and mix super well to create an even batter

  5. Add in the dry ingredients and mix well. Break apart any clumps in the batter

  6. Pour the batter into a lined or non-stick 8×8 baking dish

  7. Top with optional chocolate chips and bake for about 45-50 minutes at 350 degrees or until cooked all the way through. TIP: press a toothpick into the center if you think it’s done, if you remove the toothpick and it’s clean, your cake is ready!

  8. Enjoy 😊