JayasheeY’all are in for a treat! The other night I was deep into shark week and had a serious craving for something chocolate. Anyone who follows a WFPBNO diet knows how frustrating chocolate cravings can be since it’s tough to find a fix that doesn’t contain oil and sugar. I decided to experiment with a sweet potato based cake since it’s winter and you should all be eating more sweet potatoes, and I’ve also been struggling with potassium deficiency. Holy wow! This is the most moist, fudgey, and delicious cake I have ever had! Move over traditional, dry chocolate cakes! Your non-vegan friends won’t believe that this cake is actually good for you! Shhhhhh! I won’t tell if you don’t! It’s vegan, gluten free, refined sugar free, oil free, plus it’s full of omegas and potassium! This is how we made it:
Your New Favorite Chocolate Cake
Ingredients:
Cake:
1 1/2 cups cooked sweet potato (I poked some holes in my potato with a fork and microwaved it for about 8 minutes, flipping it about 4 mins in–just the meat, not the skin)
1 cup plant based milk
4 flax eggs (¼ cup flax meal + ¾ cup warm water mixed and set aside for 5 minutes)
1 cup coconut sugar
1/2 cup maple syrup or date paste
2 tsp vanilla
1 tbsp apple cider vinegar
3 cups oat flour
½ cup raw cacao powder
2 tsp baking powder
2 tsp baking soda
½ tsp salt
Icing:
2 cups cooked sweet potato
1/2 cup raw cacao powder
3/4 cup maple syrup or date paste
1 cup tahini
¼ cup plant baked milk (plus possibly 2 more tbsp)
2 tsp vanilla
Adapted from Dreena Burton
Directions:
Preheat your oven to 350 F.
Lightly spray two 9” cake pans with a little oil or line with parchment paper. If a cake is just too ambitious and you would like to get cake in your mouth sooner, you can also make cupcakes instead! It makes about 2 dozen cupcakes.
Let’s start with the cake. In a high powered blender, add the cooked sweet potato, milk, flax eggs, coconut sugar, maple syrup or date paste, vanilla, and apple cider vinegar. Blend until smooth and set it aside.
In a large bowl, add the oat flour, raw cacao, baking powder, baking soda, and salt. Mix it together and then add in the sweet potato mixture. Mix it all together until it’s smooth.
Divide the batter between the two cake pans or fill your cupcake tins about halfway. Your cake will just about double in size, so don’t worry if it doesn’t look like a ton of batter!
Bake for about 22-25 minutes for a cake, and about 18 minutes for cupcakes.
Let’s move on to the real hero of this recipe. The icing. You are in for a treat! In a food processor (this can also be done with a hand mixer), add the sweet potato, raw cacao, maple syrup or date paste, tahini, milk, and vanilla. Blend until smooth. Taste it and adjust the sweetness to your tastes. Add more milk if it seems too thick to spread.
Once the cake is out of the oven, let it cool completely. Then pop the two cakes out of their pans and lay the first half of the cake with the flat side facing up. Get a nice, thick layer of icing on top, and then lay the second layer of cake on top. Get icing on top of that cake and eat it up! You deserve it!
Loving our chocolate cake? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!
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