Fudgey 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. Don't tell them it has a secret ingredient... sweet potato!



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

3/4 cup sweet potato, steamed and cooled

1/4 cup maple syrup

1 tablespoon apple cider vinegar

1 orange, zest and juice


1 cup sweet potato, steamed and cooled

1/2 cup coconut sugar

1/2 cup cocoa powder

1/2 cup almond butter

1/4 teaspoon sea salt

2 tablespoons soy milk

1 teaspoon pure vanilla extract

To serve

Fresh berries

Edible flowers

Mint leaves



Preheat an oven to 180 degrees Celsius. In a large bowl, combine the dry ingredients and whisk until well mixed. In a food processor, puree the sweet potato, maple syrup, vinegar, orange zest and juice until completely smooth. 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. Check for "cookedness" with a skewer. If it comes out clean it should be ready. Avoid the urge to over cook as this cake should be moist and fudgey.

Note: To make a layered cake, double the mixture and bake in two separate cake tins.


Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 2 tablespoons of the soy milk, and vanilla extract in a food processor or blender and puree until very smooth. Taste, and add more sweetener if desired. Add another 2–3 tablespoons of soy 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.


Smooth the icing over the cake (and between layers if mixture was doubled). Load the top of the cake with fresh berries, edible flowers and mint leaves.

Note: the icing is beautiful served on toast as a chocolate spread or even used as a dip with sliced apple and bananas.

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