There are a few vegan & gluten-free chocolate cake recipes on my blog already. But I just started to include sweet potato in new recipe ideas and it is working so well that I had to try a cake with them.
And even though there are many chocolate cake recipes on my blog, there is none like it yet. Because it isn’t only vegan and gluten-free, but also oil-free. It is pretty easy to make and has an amazingly soft and moist texture – no oil needed! Even Mr Vegan Monster agreed, that this is one of my best chocolate cakes that I have made so far. And you can imagine, that he had a good share of tasting over the years 🙂
For garnish I used some edible flowers from the garden. They added instant eye candy and took the cake to next level 🙂
Please note: I recommend to cook the sweet potato without peeling in a pot of water until tender (approx. 30 to 45 minutes). Then let cool down and peel. If it is still firm enough to slice, but soft enough to squash into your measuring cup, the texture is perfect 🙂
For a 21cm spring from you’ll need:
For the cake:
1 packed cup (250g) cooked kumara (sweet potato) (see note above)
3/4 cup (105g) buckwheat flour
3/4 cup (135g) coconut sugar
1/2 cup + 1 tablespoon (60g) FAIR-TRADE cocoa powder
1 tablespoon psyllium fibre husk
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup (310ml) water
For the chocolate frosting:
1 cup (140g) dates, pitted and diced
3/4 cup (190ml) water
1/2 cup (50g) FAIR-TRADE cocoa powder
1. Preheat the oven to 220°C (top/bottom heat). Line base of spring form with baking paper.
2. For the chocolate cake, sift all dry ingredients into a medium sized bowl and mix well.
3. Blend the cooked sweet potato with the water until smooth. Pour into bowl with dry ingredients and mix well. The dough should be fairly moist but not runny.
4. Scoop dough into spring form and spread evenly. Place in oven and bake covered (I use a loosely placed sheet of aluminum foil) for approx. 20 to 25 minutes. Then bake another 10 to 15 minutes, or until an inserted skewer comes out dry (testing recommended).
5. Take out of spring form (it helps to run the wooden skewer between the rim of the spring form and the cake) and let cool down properly.
6. For the frosting, let the dates soak in the water until softer. Then blend until smooth. Add cocoa powder at the end.
7. Spread frosting on cake and garnish to your liking (I used shredded coconut, cacao nibs and flowers of borage and white alyssum). If you place the cake in the fridge for a few hours, the frosting will set a little more than what you can see on the photos 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Instagram or Facebook, #theveganmonster or @theveganmonster 🙂