Chocolate Orange Fudge Cake (With a Secret Ingredient!)

Are you getting tired of desserts yet? I know I am. But before we get into all the healthy January recipes, I wanted to share one last sweet treat with you guys! I promise, it’s SO worth it. And it’s a great dessert for any New Years Eve party. This will be our dessert for sure! <— We’re having an introvert party at home, eating fancy pasta with cake and wine while playing board games. Yup, that’s my kind of party. Hah!

All I have to say is that this has to be the healthiest cake ever. The secret ingredient? Sweet potatoes! It’s also made with dates, olive oil, coconut and almond milk, cocoa powder, cashews, spelt flour, orange juice… Not only is it healthy, but it’s not too complicated either. All you need is a food processor, a large mixing bowl and one or two round cake pans. All the wet ingredients are blended together in the food processor, then transferred in a large bowl with the dry ingredients. While the cake is baking, you can make the frosting. Oh and the frosting is totally optional! The first time I made this cake, I didn’t make a frosting and it tasted just like a decadent chocolate loaf. However, I did end up making a delicious chocolate orange frosting that takes this cake to the next level.

As you can see, this cake is FILLED with nutrients, fiber and healthy fats! I think it’s a good transition into “healthy January”.

Speaking of January, do you have any New Years resolutions? I don’t believe that we need a new year to make changes in our lives, but I always love setting goals. I’m actually sharing my 2017 goals with you guys tomorrow, so be sure to check it out! I was thinking of also sharing my monthly goals with you guys? Anyone that knows me knows that I love making lists and setting goals. I’m also a neat freak and a control freak, but that’s not important. 😉

I should also note that I got spoiled this Christmas and got a tripod and a new camera lens! Can you tell the difference? I still haven’t figured out how to use it perfectly (I had a hard time capturing the cake), but I can already see a big difference in my photography. I’m a self-taught photographer and I still have a lot to learn, but when I look back to my first blog post from June 2016, I can see a big difference in my style and skills! I find my old pictures embarrassing, yet I know I’ll say the same thing about these ones in 6 months. Isn’t that always the case?

Anyway, I’m on vacation for two weeks (I suppose I should say one week now), so I’ll try and take some time to myself and relax a little bit. I actually have to force myself to relax, it’s bad. I’ll just leave you to the recipe. Happy New Year!

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

Cook Time 1

Total Time 1 30

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.

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!

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View Comments

Loretta says:

2016-12-31 at 10:54 am

Thanks for this gorgeous recipe. I'll definitely be giving it a try.
- Unsweetened Caroline says:
  
  2016-12-31 at 2:38 pm
  
  Thank you, enjoy! :)
rachel says:

2019-09-03 at 5:14 am

looks delicious. do you think i can use regular whole wheat flour? thanks
- Unsweetened Caroline says:
  
  2019-09-03 at 11:51 am
  
  Hi Rachel, Spelt flour does result in a cake that's slightly more moist. I would think the whole wheat flour would work, but it may be a little different (maybe a little more dry). Let me know how it turns out if you try it!
  - rachel says:
    
    2019-11-02 at 12:39 pm
    
    i made this for my daughters birthday and it came out incredible! i used whole wheat flour and skipped the orange juice. the frosting is amazing!
    - Unsweetened Caroline says:
      
      2019-11-03 at 6:45 am
      
      Hi Rachel, I'm so happy it was a success! Thank you for taking the time to comment on the recipe. I always love hearing how it went. :)
Ashley Branch says:

2023-01-23 at 5:25 am

How would I sub in all purpose einkorn?
- Nourished by Caroline says:
  
  2023-01-23 at 9:18 am
  
  Hi Ashley, I haven't tried the recipe using einkorn flour. You could try substituting the flour with the same amount of einkorn flour, but I can't guarantee the same results. Sorry!