We've been making this cake for birthdays for a couple of years now. It's chocolately, moist and delicious. Most importantly it's gluten free, plant-based and doesn't contain any oil. Don't tell the kids that it's made from healthy ingredients. If you want the cake to be taller, make two the same size. The icing mixture will be enough for a filling and topping. Smother with berries and enjoy!
3/4 cup steamed and cooled orange sweet potato
1/2 cup water
1/4 cup maple syrup
1 tablespoon balsamic vinegar
2 teaspoons pure vanilla extract
1/2 cup brown rice flour
1/2 cup almond flour
1/3 cup coconut sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 scant teaspoon sea salt
1 cup steamed and cooled sweet potato
1/2 cup coconut sugar or other unrefined sugar see note
1/2 cup cocoa powder
1/2 cup almond butter
2-5 tablespoon plant milk
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Preheat the oven to 180 degrees Celsius.
In a food processor, puree the sweet potato, water, maple syrup, balsamic vinegar and vanilla extract until completely smooth.
In a large bowl, combine the flours, coconut sugar and sea salt, then sift in the cocoa, baking powder and baking soda. Add the dry ingredients to the food processor and pulse to mix. Bake for 30–35 minutes, remove.
Place the sweet potato, coconut sugar, cocoa powder, almond butter, sea salt, 1–2 tablespoons of the milk and vanilla extract in a food processor or blender and puree until smooth. Taste and add more sweetener if desired. Add another 2–3 tablespoons of milk if needed to thin to preferred consistency. Puree until as smooth as possible. Transfer to a container and refrigerate until ready to use on the cake.
Ice the cooled cake and smother with berries and edible flowers.