Chocolate Sweet Potato Cake & Chocolate Frosting

19 50 264
Ingredients Minutes Calories
Prep Cook Servings
25 min 25 min 12
Chocolate Sweet Potato Cake & Chocolate Frosting
Health Rating

Ingredients


4 tbsp Almond milk, unsweetened (for frosting)
1 tsp Baking powder
1 tsp Baking soda
1 tbsp Balsamic vinegar
1/2 cup Cashew butter (for frosting, or almond butter)
1/2 cup Cocoa powder, unsweetened (for frosting)
1/4 cup Cocoa powder, unsweetened
2/3 cup Coconut sugar (for frosting)
1/3 cup Coconut sugar
1/4 cup Dark chocolate chips, vegan
1/4 cup Maple syrup
1/2 tsp Sea salt
1/4 tsp Sea salt (for frosting)
1 cup Spelt flour
3/4 cup Sweet potato (peeled, cooked, cooled)
1 cup Sweet potato (peeled, cooked, cooled, for frosting)
2 tsp Vanilla extract, pure
1 tsp Vanilla extract, pure (for frosting)
1/2 cup Water (plus 1 tbsp, divided)

Instructions


Preheat oven to 350°F.

Lightly coat an 8” x 8” brownie/cake pan or a 9” round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.

In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth. In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.

Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.

To prepare the frosting: Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth.

Taste, and add more sweetener if desired, and also another 2–3 tablespoons of milk if needed to thin to preferred consistency. Puree until smooth, scraping down the blender/processor bowl as needed.

Puree until as smooth as possible. Transfer to a container and refrigerate until ready to use.

Assemble cake, using desired toppings, serve and enjoy!

Nutrition Facts

Per Portion

Calories 264
Calories from fat 75
Calories from saturated fat 23.0
Total Fat 8.3 g
Saturated Fat 2.6 g
Trans Fat 0
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 316 mg
Potassium 274 mg
Total Carbohydrate 42 g
Dietary Fiber 4.5 g
Sugars 23.3 g
Protein 4.9 g

Dietary servings

Per Portion


Grain 0.6
Meat Alternative 0.3
Vegetables 0.3

Energy sources


Pygal1%382.280971794146490.7850441779131163%445.77913275627543199.4407925842639628%307.5489913323703148.754574704149867%362.998064769758792.7227788412789163%28%7%AlcoholCarbohydratesFatProtein
Dessert