5 Ingredient Vegan Chocolate Fudge Cake

thevegan8.com

Gabriella

1 cup (240g) cooked/peeled/mashed sweet potato

400 grams semi-sweet dairy-free chocolate chips

¾ cup (180g) plant-based milk (I used almond)

1 teaspoon vanilla extract

⅛ teaspoon fine sea salt

Optional: 1 to 2 teaspoons ground espresso, to taste (I used 2 for a strong taste)

Directions at thevegan8.com

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