Description
A decadent yet nutritious chocolate cake made with sweet potatoes, gluten-free and naturally sweetened with maple syrup.
Ingredients
- 1 cup mashed sweet potato
- 1 cup unsweetened almond butter
- 2 large eggs
- ⅔ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp cider vinegar or lemon juice
- ⅔ cup cocoa powder
- ¾ tsp baking soda
- ½ tsp ground cinnamon (optional)
- 1 tsp sea salt
- ½ cup full-fat canned coconut milk
- 1 cup chocolate chips
- 1 tbsp coconut oil or butter
- Pinch sea salt
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the mashed sweet potato, almond butter, eggs, maple syrup, vanilla extract, and cider vinegar. Mix well until smooth and well incorporated.
- Add in the cocoa powder, baking soda, ground cinnamon (if using), and sea salt. Stir until everything is well mixed. Fold in the full-fat coconut milk and chocolate chips until evenly distributed.
- Pour the batter into a greased cake pan and bake for 25 to 30 minutes or until a toothpick comes out clean. Let cool completely before removing from the pan.
- For the ganache, heat the chocolate chips and coconut oil in a small saucepan until melted and smooth. Drizzle over the cooled cake and sprinkle a pinch of sea salt on top.
- Let the ganache set before serving.
Notes
Serve with fresh berries or whipped coconut cream for an extra treat.