This Chocolate Sweet Potato Cake is gluten free and packs a flavour punch. It’s rich, sweet, golden and satisfying.
Cakes are normally void of nutrition, being made of processed flour, sugar and fat. This cake on the other hand replaces those non nutritious ingredients with power packed alternatives. The only slightly naughty ingredients is the dark chocolate and the teeny tiny amount in the whole cake makes it negligible in my eyes. Even the ganache on top is a much healthier (and tasty) version. Heart healthy olive oil and almond meal is used, sweet potatoes full of vitamin A, fibre and potassium, and cocoa as well as mineral rich cocoa.
- 300 grams cooked sweet potato (see method below for method)
- 3 medium eggs
- 300 grams coconut sugar, rapidura sugar (both low GI minimally processed sugars) or brown sugar
- 240 ml olive oil
- 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
- 85 grams dark chocolate
- 3 tablespoons cocoa powder (or cacao if you wish)
- 2 cups almond meal
- 1 1/2 teaspoon baking powder (or gluten free baking powder)
- 1/4 teaspoon salt
- 3 teaspoons cinnamon or chai powder
- Pre heat oven to 180 degrees celsius.
- To cook the sweet potato, wash thoroughly, peel, towel dry and chop into small pieces.
- Place on a lightly oiled baking tray and bake for approximately 30 minutes until soft when poked with a knife
- When cooked, let cool on a wire rack
- Blend or mash the potatoes until slightly smooth but still some ‘chunks’ remaining.
- In a separate bowl, whisk together the eggs, sugar and oil.
- Melt the chocolate (85grams) gently over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).
- Slowly add the cooked potato, the melted chocolate and vanilla into the egg mixture.
- Beat until just combined. Don’t over work it.
- Sift the cocoa. Add this and the almond meal, baking soda and salt to the wet ingredients.
- Fold the ingredients until everything is just combined. Don’t over mix the batter.
- Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
- Alternatively, the mixture makes the perfect brownies. Simply pour batter into a greased and lined brownie tin. (Cooking time may be shorter due to shallower pan).
- Bake for approximately 40 – 50 minutes (checking after 35 minutes).
- Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
- Remove from oven and leave to cool in the pan.
The recipe for this ganache is not limited to cakes. It’s wonderful as a sauce for pancakes, strawberries, or puddings.
- 1 cup cocoa powder
- 1 cup water
- 4tbsp honey or maple syrup
- 4 tbsp olive oil.
- Place all ingredients except the olive oil in a small saucepan on high heat, stirring to combine.
- Let mixture bubble for 5 minutes, stirring to keep it from sticking to the bottom of the pan.
- Mixture will start to thicken.
- Add olive oil and stir vigorously to incorporate oil into the chocolate mixture.
- Remove from the heat and allow to cool before using it to top the cake.
- Refrigerating the sauce will thicken the ganache further – perfect for dipping strawberries into
- If using as a sauce, don’t refrigerate prior to serving to ensure it does not thicken further. Alternatively you can re-heat or simply straight away after cooking.