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Vegan Fudge Brownie Cake

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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

Vegan Fudge Brownie Cake


  • 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


  1. Preheat oven to 350F.
  2. Line a 9 inch square baking pan with aluminum foil.
  3. Mix together cocoa powder and tigernut flour in a mixing bowl.
  4. 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.
  5. Add cinnamon, vanilla, baking soda, walnuts, chia seeds, and almond milk to the batter. Combine well.
  6. Pour batter into foil-lined baking pan.
  7. Bake about 45 minutes.
  8. Allow cake to cool before frosting it. I cooled mine overnight.
  9. To make the frosting, mix the almond butter with the cocoa powder. Add water as necessary to form a spreadable paste.
  10. Frost the cake.
  11. Enjoy!



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