|15 min||20 min||10|
|2 1/2 cup||Sweet potato (grated, raw. About 1 medium sweet potato. Can also use zucchini)|
|2 tbsp||Chia seeds (Combined with 4 tbsp water. Let set for 10min to make 'chia egg')|
|2 tsp||Vanilla extract, pure|
|1/2 cup||Maple syrup|
|1/2 cup||Coconut oil|
|1 tsp||Baking powder (heaped)|
|1/2 cup||Cocoa powder, unsweetened (add more if you prefer darker)|
|2 tbsp||Coconut flour|
Preheat oven to 180 C
Add vanilla, maple and coconut oil to a large mixing bowl over a pot of hot water and melt together. Take off the heat and add sweet potato, and chia eggs and mix well.
Now add the dry ingredients, combining well.
Pour the mixture into a baking dish, cake tin or muffin cases ~ greased with a little coconut oil.
Bake for 20 minutes. Check with a skewer- unlike a cake which will come out clean, the centre should still be ever so slightly gooey so it stays moist. Remove the tin and cool for 10 minutes before carefully turning out onto a cooling rack. I put mine in the fridge for a bit to harden.
DATE CARAMEL and CASHEW BUTTER ICING
8 Medjool Dates blended with 2 tbls Cashew Butter and 3 tbls Coconut Oil