Fudgy Ayurvedic Chocolate Brownie Cake
(Vegan + gluten-free option; grounding, spiced, and nourishing)
Say hello to your new fall favorite: Fudgy Ayurvedic Chocolate Brownie Cake! Think of it as cozy, grounding, and totally satisfying — the perfect companion for crisp autumn afternoons. The sweet potato (or banana) keeps it nourishing, while warming spices like cardamom, ginger, turmeric, and nutmeg add that hug-in-a-bite feeling. Bonus: these brownies help tame those holiday sugar cravings without feeling heavy or overstuffed, making them perfect for a healthy swap at gatherings…or just for sneaking a slice (or two) while curled up with your favorite blanket.
Ingredients
1 cup mashed roasted sweet potato (or 2 ripe bananas as an alternative)
½ cup maple syrup (or ½ cup soaked + blended dates)
¼ cup melted coconut oil (or ghee if not vegan)
1 tsp pure vanilla extract
½ cup almond flour
¼ cup cocoa or cacao powder
2 tbsp arrowroot or tapioca starch
½ tsp baking powder
¼ tsp sea salt
½ tsp ground cardamom
⅛–¼ tsp ground ginger (start with ⅛ tsp; increase to ¼ tsp for more warmth)
¼ tsp turmeric powder
¼ tsp freshly grated nutmeg
Optional: 2 tbsp chopped dark chocolate or cacao nibs
Directions
Roast the sweet potato(s): Preheat oven to 400°F (200°C). Scrub whole sweet potatoes and pierce with a fork. Bake 45–60 minutes, or until a skewer slides in easily. Let cool, peel, and mash until smooth. (If using bananas, skip this step.)
Reduce oven heat to 350°F (175°C) and line an 8×8″ pan with parchment.
In a large bowl, whisk together the mashed sweet potato (or banana), maple syrup, melted coconut oil (or ghee), and vanilla until smooth and glossy.
In another bowl, combine almond flour, cocoa/cacao, arrowroot/tapioca starch, baking powder, salt, cardamom, ground ginger, turmeric, and nutmeg.
Fold the dry mixture into the wet until just combined. Stir in any optional chopped chocolate or cacao nibs.
Spread batter evenly in the prepared pan and bake for 25–30 minutes, until the edges are set and the center still looks slightly soft.
Cool completely in the pan — the texture will firm as it cools. Slice and serve warm or at room temperature. Optionally drizzle with a touch of warm ghee and a sprinkle of cinnamon.
How to modify for your dosa:
Vata: Use sweet potato base and ghee; enjoy warm with a little cinnamon.
Pitta: Choose banana base, skip extra chocolate, and lean on cardamom for cooling sweetness.
Kapha: Use less oil, stick with cacao nibs instead of chocolate, and emphasize turmeric and nutmeg for lightness.
If you’d like to know more about your dosa and how it affects your health, sign up for the next Ayurvedic Reset.
Quick Ayurvedic serving suggestions
Vata: Warm slice with a pat of ghee and a sprinkle of cinnamon.
Pitta: Serve with a cooling dollop of coconut yogurt and extra cardamom.
Kapha: Keep oil minimal, enjoy smaller portions, and pair with ginger tea.
Optimal Storage
Room Temperature: Keep in an airtight container for up to 48 hours. Best enjoyed slightly warm or at room temp.
Refrigerator: Store covered for up to 5 days. Bring to room temp or warm briefly before serving for the best texture.
Freezer: Freeze slices on a tray, then transfer to a sealed bag or container for up to 3 months. Thaw overnight in the fridge or warm gently. Tip: Wrap individual slices for portable snacks or easy defrosting.
Here’s the best part… when you eat this amazing treat mindfully and treat it like the medicine it is
Sit down and savor it — no multitasking, just you and your treat.
Appreciate every bite — taste, smell, texture, warmth, and that chocolatey goodness.
Enjoy slowly — let each flavor land, and let yourself really feel nourished.
Think of it as a little ritual that’s just as good for your body as it is for your soul.
