Sweet Potato Chocolate Cake

Steps to make

1. 1

   Preheat oven

   Preheat the oven to 390 °F.

2. 2

   Bake sweet potato

   50 min
   

   Pierce two sweet potatoes with a fork or a knife and place them on a baking sheet. Bake in the preheated oven for about 50 minutes until tender and cooked through. Slightly cool before peeling and mashing.

4. 3

   Make frosting

   3 min
   

   In a food processor, blend ½ cup of hot mashed sweet potato with 3.5 ounces roughly chopped dark chocolate until smooth and all the chocolate is melted. If using canned sweet potato, gently heat it before blending in the microwave or on the stove. To achieve spreadable consistency, add slowly 3 tablespoons maple syrup or any plant milk of choice. Once ready, pour the frosting into a bowl and set aside.

5. 4

   Turn down oven temperature

   

   Turn down the oven temperature to 355 °F and line a 2-pound loaf pan with parchment paper. Position the rack just below the center of the oven.

6. 5

   Combine wet ingredients

   2 min
   

   In a food processor, blend ½ cup mashed sweet potato with 1½ cups almond milk. Add ½ cup almond butter, 1 cup brown sugar or coconut sugar and blend again until smooth. Transfer the mixture to a large bowl.

7. 6

   Combine dry ingredients

   1 min
   

   In another bowl, sift and whisk 1½ cups all-purpose flour, ¾ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp fine sea salt.

8. 7

   Mix wet and dry ingredients

   2 min
   

   Folding with a spatula, combine dry and wet ingredients in three additions. Do not over mix.

9. 8

   Bake

   55 min
   

   Pour the batter into the loaf pan and bake in the preheated oven for about 55 minutes until a cake tester or a skewer comes out clean.

10. 9

    Cool and frost

    40 min
    

    Allow the cake to cool for 5 minutes in the pan before transferring to a wire rack to cool completely before frosting.

11. 10

    Serve

    

    Serve with your favorite cup of tea or coffee and enjoy!