Chocolate Fudge Cake


Dry Ingredients

  • 2 cups whole wheat pastry or half whole wheat, half unbleached flour

  • ½ cup brown sugar SWERVE (Erythritol)

  • 2/3 cup cocoa powder

  • 2 tsp. instant coffee powder, optional

  • 1 ½ tsp. baking powder

  • 1 ½ tsp. baking soda

  • 1 tsp. salt

Wet Ingredients:

  • 1 cup unsweetened coconut milk or other plant milk

  • 1 Tblsp. Vinegar

  • 1 cup pure maple syrup

  • 1 cup Lily’s brand chocolate chips (no sugar)

  • 2 squares unsweetened chocolate

  • 1 cup boiling water

  • 1 Tblsp. Vanilla

  • ¾ cup unsweetened applesauce

  • 1 cup baked sweet potato, peeled


  1. Preheat oven to 350 degrees. Lightly grease 2 9” non-stick cake pans or muffin pans. Make buttermilk by adding vinegar to milk. Let sit 5 minutes. Put milk mixture and sweet potato in blender and blend smooth. 

  2. In medium bowl put all dry ingredients and stir to combine. Set aside. 

  3. In large mixing bowl, add the chocolate pieces, unsweetened chocolate and boiling water. Let sit until chocolate is melted. Stir well.

  4. Add everything to the large mixing bowl with the chocolate and mix with a hand mixer until smooth.

  5. Pour batter into pans and bake for approx. 27-35 minutes, or until a toothpick inserted comes out clean. DO NOT OVERBAKE. CHECK OFTEN (for muffins, check at 14 minutes, then at 1 minute increments until done. My oven bakes them perfectly in 15 minutes).



  1. Add chocolate pieces to a large DRY mixing bowl. 
  2. Heat the coconut cream on stove until hot, don't let it simmer.
  3. Pour the cream over chocolate mixture. Let it sit for a minute then add the cocoa, powdered sugar substitute and vanilla. Whisk it until smooth.
  4. Refrigerate the frosting for 1 hour, whisking after 30 minutes.
  5. If the icing seems too soft after 1 hour leave it in the fridge and check every 10-15 minutes until you have a good consistency. 


Printable version

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