I made a vegan, gluten free, sugar free, oil free, dairy free cake for my birthday and it was amazing. Even meat eaters loved it.
Happy birthday to me!
To make the frosting, I used a very small amount of stevia extract powder (the only ingredient in the product I used is “organic stevia extract (stevia rebaudiana) (leaf).”).
I cooled the cake overnight in the fridge. I made the frosting and frosted the cake shortly before serving. I cut the cake into 9 pieces.
Vegan Fudge Brownie Cake
Ingredients
- 1/2 cup unsweetened cocoa powder (I used unsweetened raw cacao powder)
- 1/2 cup tigernut flour
- 1 3/4 cup cooked & peeled sweet potato, cut into chunks
- 1/2 tsp Ceylon cinnamon
- 1 tsp alcohol-free vanilla
- 1 tsp baking soda
- 2/3 cup chopped walnuts (I used raw walnuts)
- 1 tbsp chia seeds
- 3 tbsp unsweetened plain almond milk
- tiny spoonful of pure stevia extract (adjust to personal preference)
- 2 tbsp almond butter (I used raw crunchy almond butter)
- 2 tbsp unsweetened cocoa powder
- some water
Instructions
- Preheat oven to 350F.
- Line a 9 inch square baking pan with aluminum foil.
- Mix together cocoa powder and tigernut flour in a mixing bowl.
- Add sweet potato to the dry mixture and combine well, mashing sweet potato. The end result should be a smooth batter with no chunks of potato.
- Add cinnamon, vanilla, baking soda, walnuts, chia seeds, and almond milk to the batter. Combine well.
- Pour batter into foil-lined baking pan.
- Bake about 45 minutes.
- Allow cake to cool before frosting it. I cooled mine overnight.
- To make the frosting, mix the almond butter with the cocoa powder. Add water as necessary to form a spreadable paste.
- Frost the cake.
- Enjoy!