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  • Rebecca Stonor

Sweet potato chocolate cake

Whole food, plant-based, no oil... and seriously delicious! I don't normally eat cake but I have made this for birthdays and special occasions. It looks as good as it tastes and passed the taste-test of two kids, a husband and omnivorous family members.


INGREDIENTS

Cake

3/4 cup peeled, 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 teaspoon sea salt


Icing

1 cup loosely packed peeled, steamed and cooled orange sweet potato

1/2 cup coconut sugar

1/2 cup cocoa powder

1/2 cup raw cashew butter

1/4 teaspoon sea salt

2-5 tablespoon non-dairy milk

1 teaspoon pure vanilla extract


METHOD

Cake

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 dry ingredients and whisk until well mixed. Add the dry ingredients to the food processor and pulse to mix, adding a touch more water if it is too thick. Bake for 20–25 minutes (or until cooked) at 180 degrees Celsius, remove, and let cool on a cooling rack.


Icing

Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a food processor and puree until very 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.


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