5 Ingredient Vegan Chocolate Fudge Cake
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!
Servings: 10 slices
Calories: 205.3kcal
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
Serving: 1 slice | Calories: 205.3kcal | Carbohydrates: 30.9g | Protein: 3g | Fat: 10.9g | Sodium: 39.9mg | Fiber: 3.7g | Sugar: 23.2g