Oil Free Sweet Potato Fudge Cake
servings, 9; 60 g.
209 cal cal from fat 82
Tot fat. 9,1g, sat fat 2.1g
Total carbs, 37.2g, Fiber 3.2g, sugar 3g
- Dry Ingredients
- 1 cup all purpose gluten-free flour
- 1/2 cup cocoa powder
- 2 teaspoons gluten-free baking powder or 1 teaspoon regular baking powder
- 1/8 teaspoon sea salt
- Wet Ingredients
- 3/4 cup xylitol or coconut sugar
- 3/4 teaspoon liquid stevia
- 1/2 cup tahini
- 1/3 cup mashed sweet potato
- 1/2 cup + 2 tbsp water
- 2 teaspoons pure vanilla extract
- 1/3 cup dark chocolate chips, optional
Preparation time 20mins
Cooking time 60mins
Adapted from healthfulpursuit.com
To roast the sweet potato: preheat oven to 425F. Place sweet potato in preheated oven and roast for 25-35 minutes, depending on the size of the potato. Once soft, remove from the oven and allow to cool for 10 minutes before removing the skin and mashing.
Reset oven to 325F and line a 8×8 baking dish with parchment paper draping over both sides for easy lifting. Alternatively, you can use a dab of coconut oil to oil the sides of the pan. Set aside.
Combine dry ingredients in a medium-sized bowl. Whisk to combine, set aside.
Combine wet ingredients in a separate, smaller bowl. Pour wet ingredients in to dry. Mix until just combined. Fold in chocolate chips, is using.
Pour mixture into prepared baking sheet and transfer to preheated oven. Bake for 40-45 minutes until toothpick inserted comes out clean.
Allow to cool for 10 minutes before serving.
Tahini: if you cannot have sesame, feel free to replace with any nut or seed butter of your choice. Ensure, however, that the butter is quite liquidy!
Sugar: I used xylitol in this recipe. If you wanted to use coconut sugar, go for it! If you use coconut sugar, however, the recipe will no longer be “sugar-free”