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Chocolate Orange Fudge Cake seen from the side
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5 from 1 vote

Chocolate Orange Fudge Cake

This has to be the healthiest cake ever. Made with healthy ingredients, such as sweet potatoes, dates, olive oil, almond milk, cocoa powder and spelt flour, it's topped with a rich frosting made of cashews, dates, coconut milk, cocoa powder and orange juice. You can have your cake and eat it too!
Course Dessert
Cuisine vegan, vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients

Wet Ingredients

  • 1 large sweet potato, peeled and diced (2 cups)
  • 1 1/4 cup Medjool dates, pitted
  • 1/4 cup olive oil
  • 1/2 tablespoon vanilla extract
  • 3/4 cup almond milk
  • 1 large egg

Dry Ingredients

  • 1 cup spelt flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine grain sea salt

Frosting

  • 1 cup cashews, roasted unsalted
  • 1/4 cup Medjool dates, pitted
  • 2 teaspoons vanilla extract
  • 1/2 cup light coconut milk, canned
  • 1/4 cup orange juice
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon orange zest (or more to taste)

Instructions

  • Preheat oven to 350F. Cut up two round pieces of parchment paper and place them at the bottom of two 9" cake pans. Lightly grease the bottom of the pans.
  • Bring water to a boil in a small saucepan. Add your diced sweet potatoes and boil for 15 minutes over medium-high heat until fork tender. Transfer to a food processor.
  • In the same food processor, add your dates, oil, vanilla and milk. Process until smooth, about 1-2 minutes. Set aside.
  • In a large bowl, whisk together your dry ingredients.
  • Transfer your sweet potato mixture to the bowl with the dry ingredients. Add your egg and mix everything together.
  • Pour the batter equally in the two prepared dished. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

For the Frosting

  • Add all your frosting ingredients in the food processor. Process until smooth, about 3-5 minutes.
  • When the cake has cooled down, spread some frosting on top of the first layer. Add the top layer, then cover your cake with the desired amount of frosting.
  • Top with a sprinkle of orange zest or other desired toppings.

Notes

You can swap the orange juice for more coconut milk and omit the orange zest if you don't want the orange flavor.
Store in an airtight container in the fridge. This cake can also be kept in the freezer.