615.Sweet potato chocolate cake home recipe.

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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. 

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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)

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To decorate (optional):

• ▢ Dark chocolate chips

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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)

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• 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.

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