This no-bake 5 Ingredient Chocolate Fudge Cake is so incredibly decadent, delicious, rich, smooth and so easy to make! And surprise, it is made with sweet potato! Nobody will know though, it is that good and a crowd-pleaser!
5 INGREDIENT CHOCOLATE FUDGE CAKE
I promise nobody will know this amazing vegan chocolate fudge cake is made with sweet potato and just 5 main ingredients! It is so fancy, no bake, decadent and so easy to make, it is shocking how gourmet it tastes. I love easy cake recipes with such few ingredients, like this 3 ingredient Biscoff cake.
My daughter, Olivia, absolutely loved it and couldn’t believe it when I told her it had a whole cup of sweet potatoes in it! If you haven’t noticed, I make a lot of desserts using sweet potatoes, like this super popular vegan chocolate ice cream.
It is basically very similar to my sweet potato chocolate tart, but without the crust. It is easier and quicker and less ingredients. I honestly just don’t like fooling with a crust anymore and make it this way.
So, I figured, it would be best to give it its own glorious post and you could find it easier since it was a big hit on social media.
INGREDIENTS NEEDED
- Sweet potato
- Semi-sweet dairy-free chocolate chips
- Plant-based milk: I used a creamy almond milk.
- Vanilla extract
- Salt
- Ground espresso: Optional but so, so good.
HOW TO MAKE A VEGAN FUDGE CAKE
Step 1. Add the cooked sweet potato to a food processor.
Step 2. Add the chocolate chips and milk to a microwave safe bowl. Heat into two 30 second intervals, stirring in between. Stir until the chocolate is completely melted into the milk. Alternatively, you could heat the milk over a double boiler it at the chocolate chips and melt them that way.
Step 3. Add the espresso, vanilla and salt to the melted chocolate. Add this to the sweet potato in the food processor. Blend for about two minutes until completely creamy and smooth.
Step 4: For a tall cake, pour into a 6 inch springform pan lined with parchment paper. Use an 8 inch pan for a short one, which is what I used in this post. Chill for a few hours or overnight is best until completely set and nice and cold. Eat as is or dust with cocoa powder or top with fresh raspberries for a pretty presentation. Slice and serve.
I hope you love this amazing vegan fudge cake as much as my daughter and I did. She went totally crazy over it and kept asking for more pieces! I think vegan whipped cream would be amazing on top of it, as well!
MORE VEGAN CHOCOLATE DESSERTS
- Ginger Coconut Chocolate Bark
- Healthy Double Chocolate Muffins
- Chocolate Mug Cake
- Amazing Vegan Chocolate Truffles
- Fudgy Chocolate Espresso Cookies
5 Ingredient Vegan Chocolate Fudge Cake
Ingredients
- 1 cup (240g) cooked/peeled/mashed sweet potato
- 400 grams semi-sweet dairy-free chocolate chips
- 3/4 cup (180g) plant-based milk (I used almond)
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- Optional: 1 to 2 teaspoons ground espresso, to taste (I used 2 for a strong taste)
Instructions
- Add the cooked sweet potato to a food processor.
- Add the chocolate chips and milk to a microwave safe bowl. Heat into two 30 second intervals, stirring in between. Stir until the chocolate is completely melted into the milk. Alternatively, you could heat the milk over a double boiler it at the chocolate chips and melt them that way.
- Add the espresso, vanilla and salt to the melted chocolate. Add this mixture to the sweet potato in the food processor. Blend for about two minutes until completely creamy and smooth.
- Line a springform pan with a piece of parchment paper. For a tall cake, pour into a 6 inch springform pan. Use an 8 inch pan for a short one, which is what I used in this post.
- Chill for a few hours or overnight is best until completely set and nice and cold. Eat as is or dust with cocoa powder or top with fresh raspberries for a pretty presentation. Slice and serve.
Nutrition
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Hi, I wanted to make sure that the amount of chocolate chips are correct. You have 400 grams – i just bought a bag of chocolate chips and the bag says itās 255 grams. So is it a whole bag and almost all of a 2nd bag? That seems like an awful lot of chocolate chips. Thanks!
Hi, do you know if this would freeze well? I would be the only one eating this, so want to know if I can freeze slices?
Thanks in advance!
Yes, you can definitely freeze it!!
I brought this little doozy to my familyās Thanksgiving get together. The pressure was on because it was my ex-husbandās fiancĆ©eās house (modern family, anyone?), and I wanted to make a good impression. Well, holy moly, did I ever! This cake is so delectable and so rich and decadent that you will forget about every other chocolate thing youāve ever eaten. Itās fudgy, creamy, and oh-so-chocolatey! The best š
This made me do a happy dance! I’m thrilled it was such a huge hit!! Thank you Jenny!
GĆ©nial! I served this for Thanksgiving today and it was a huge hit. Youād never know there was sweet potato in it and the texture was so creamy and dense that it was quite filling. We doubled it for our crowd and glad I did so there would be leftovers.
That is amazing feedback Mireille! I’m so happy everybody loved it!!
Brandi! I have realized that there is absolutely nothing you canāt do with a sweet potato, lol! This is going down as one of my favorite chocolate desserts ever. I loved the fudgy texture, simplicity, and the fact that this is healthy-ish. My kids loved it as well!
Haha my obsession with sweet potatoes is the bet for y’all because you get so many delicious desserts I create to share, LOL!
This looks fantastic! Can you use pumpkin instead of the sweet potato?
Hi Julee! I’m actually posting a pumpkin version very soon. Pumpkin is more wet than sweet potato with less starch, so it will vary a bit.
Hi!! Is there a pumpkin version
Hi, no I haven’t tried that!
This looks fantastic! I know I have to try this for the next Birthday party! Thank you Brandi! :o)
Yay I hope you love it Afsaneh! Let me know when you try it!
By “ground espresso,” do you mean ground espresso beans? So, we’re adding coffee grounds into the recipe? Please clarify so I can try it! Could actual espresso work?
Yes, like instant espresso powder or dry ground espresso beans. Yes, you could use actual espresso, but you would need more than 2 teaspoons to have an impact on flavor. And you need to be careful not to add too much liquid to the cake, so it sets properly. š
Hi there! This looks great! Would instant coffee work?
Could I use just regular ground coffee?
Yes!
Brandi I had a Win, Win tonight! Made ur Italian White Bean Soup for my main course and this delectable Chocolate Fudge Cake for dessert. Iām sitting here in my barefeet bc ur recipes knocked my socks off! š And it was a hit with my family, thanks for always coming through! š
Hahaha always with the jokes, Mark! I’m thrilled your family loved both the soup and the fudge cake! Thank you for the review!