Chocolate fudge cake, reading the name itself may add 10 pounds to the scale, but we have amazing news. This perfectly sweetened, decedent and moist cake won’t get you kicked off the wagon. In fact, it may be the healthiest cake you’ve ever enjoyed!
Top with icing or a light sprinkle of powdered sugar. No matter how you top it, this fudgy cake will leave you coming back for more!
1 cup cooked and cooled orange sweet potato flesh
1/2 cup cold water
1/4 cup pure maple syrup
1/4 cup Hemp Buds
1 tbsp. balsamic vinegar
1/2 tsp. himalayan pink salt
2 tsp. pure vanilla extract
1 cup pastry or gluten-free flour of your choice
1 tbsp. Hemp Seed Flour
1/4 cup sugar
1/4 cup vegan chocolate chips
1 tsp. maca powder
1/4 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. coconut oil for the pan
Preheat oven to 350°F.
Lightly oil a 9-inch baking pan with coconut oil.
In a food processor or high-powered blender, add sweet potato puree, Hemp Buds, water, maple syrup, balsamic vinegar, salt and vanilla extract.
Process until smooth.
In a stand mixer, or large bowl, combine the flour, hemp flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.
Slowly add wet ingredients to dry, continue to mix until fully combined.
Divide batter between pans and bake for 21–23 minutes.
Because this cake has a fudge texture, your toothpick will not come out clean.
Remove from oven and let fully cool before icing.