Gluten-free vegan sweet potato chocolate cake
This is going to be your new favourite chocolate cake recipe!
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Category: dessert
Ingredients
Scale
For the cake:
- 150 g cooked orange sweet potatoes
- 180–200 ml water
- 70 g dates
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- 150 g buckwheat flour
- 55 g coconut sugar
- 50 g chocolate chips
- a tiny bit of salt
- 40 g cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- cherries from Fruitletbox
For the date cream:
- about 100–120 g soft dates
- 1–2 tbsp good quality
cacao powder - hot water, depending on how thick you want it
Instructions
For the cake:
- Preheat your oven to 350°F, 180°C. Line a 20-22cm round baking pan with parchment paper.
- Add the cooked sweet potatoes, water, dates, apple vinegar, and vanilla in your food processor.
- In a large bowl mix the buckwheat flour, coconut sugar, chocolate chips and a tiny bit of salt. Sift in your cacao powder, baking soda, and baking powder. It is important that you sift these ingredients to prevent having lumps. Nothing worse than some baking powder lumps in your cake, right?
- Add your wet ingredients to your dry ingredients. Scrape your food processor out using a spatula to get all of the cream out. Mix your wet, and dry ingredients but don’t mix it too long. Pour your mixture into your lined baking pan and bake for 20-22 minutes. Let it cool and serve with the date cream and fresh cherries. You can obviously use other fruit instead of the cherries.
For the date cream:
- Put your dates and cacao powder in your food processor, (I use Ninja). Add hot water with a tablespoon ( at least 5 ). If your dates are juicy you are going to need less water.
- Add some water and mix it, just add more if needed. Be aware that while cooling the cream will get thicker.