Sweet potatoes –work as an excellent alternative to bananas as they have a similarly naturally creamy texture and high natural sugar content.
This chocolate cake is made with pureed sweet potato, and yields a moist and rich chocolate cake! No grains and no dairy needed, no one will believe this cake is made with sweet potato!
When it comes to sweet potato dessert recipes, I love me some fudgy brownies, muffins, and this sweet potato cake.
Ingredients for Sweet Potato chocolate cake:-
- 250 g (8.8 oz) raw sweet potatoes (about 1 medium-sized sweet potato)
- 175 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 50 g (½ cup) cocoa powder
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (⅓ cup) dark chocolate chips ** (optional – ensure vegan/gluten-free if necessary)
To decorate (optional):
- ▢ Dark chocolate chips
Instructions for making Sweet potato Chocolate cake at home:-
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
- Discard any skins, and add to a food processor with the milk
- Whizz until completely smooth – you might have to mix it around a few times
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the blended sweet potato mixture to the same bowl along with the maple syrup, vinegar, salt and ground almonds
- Sift in the flour, cocoa powder, baking powder and bicarbonate of soda
- If using, add the chocolate chips and stir in carefully
- Transfer the mixture into a loaf tin lined with greased baking paper (use a one-pound loaf tin)
- Scatter over more chocolate chips to decorate, if desired
- Bake in oven for around 45 minutes until risen and an inserted skewer comes out clean
- Once out the oven, transfer onto a wire rack to leave to cool completely before slicing
- Tastes best when fresh, but keeps covered in the fridge for up to a few days.