This recipe is for all those chocoholics out there who want to satisfy their desire for chocolate without the guilty feelings afterwards. It does not contain any nasty ingredients or huge amounts of sugar – but it still tastes delightful. The light flavour of the two major ingredients – dark chocolate and sweetpotato- simply make an amazing combination and give the cake a gooey and moist texture. We really did not use a lot of sweetener, simply because we wanted the chocolate and the sweetpotato to be the prominent flavours in this recipe. So if you want your cake to be more on the sweet side, feel free to add more agave syrup or your prefered sweetener of choice.
Adding some whipped coconut cream on top really is the icing on the cake for this. So in case you have a can of coconut milk at home be sure to give that a try – but of course, it does taste great without it as well.
for the cake:
- 125g wheat flour
- 125g spelt flour
- 3 tsp baking powder
- 60g ground almonds
- 1 sweet potato
- 10 tbsp agave syrup
- 150ml oat milk (or milk of choice)
- vanilla bean
- pinch of salt
- 150g dark chocolate
- 1 tbsp coconut oil
for the chocolate glaze:
- 1 tbsp unsweetend cocoa powder
- 1 tbsp coconut oil
- 1 tbsp agave syrup
for the coconut whipped cream:
- 1 can full fat coconut milk
- vanilla essence/bean (optional)
How it’s done
First of all cook the sweet potato until soft and puree it. Set aside. Then grease and flour a 7inch cake tin.
Now you can melt the chocolate and the coconut oil in a water bath. Once the chocolate liquified turn off the oven and let the mix cool for a bit.
Continue with combining the ground almonds, sweet potato puree, agave syrup, milk and vanilla bean in a bowl. Give it all a good mix. Then slowly add in the liquefied chocolate.
When it’s all well incorporated you can add the flour, baking powder and salt and gently fold it in.
As I’ve already mentioned the cake isn’t that sweet. So taste the dough now and add some more agave syrup in case you want some more sweetness.
Transfer the mixture into the cake tin. Bake at 180°C for about 30 to 40 minutes (as always the exact time depends on your oven, so be sure to check occasionally). Let the cake cool out completely before adding the chocolate glaze.
In order to make the glaze simply heat the oil, add the cocoa powder and the agave syrup and mix it all up so you get a nice runny consistency. Now take a tablespoon and drizzle the cake with the glaze. We prefer the cake not to be completely glazed with chocolate – nevertheless if you fancy this, simply double all the needed ingredients.
For the coconut whipped cream you’ll need one chilled can full fat coconut milk, vanilla bean/essence (optional), a chilled bowl and a mixer. Open the can without shaking it. Spoon out the hardened layer into the bowl, add the vanilla (if using) and mix until creamy. The liquid remainings of the milk are great to be used in smoothies.