Posted inVegan

Sweet Potato Chocolate Cake (Vegan + Gluten-Free)

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 10 slices
Calories: 309kcal

Ingredients

    • 250 g (8.8 oz) raw sweet potatoes (about 1 medium-sized sweet potato)
    • 175 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 12 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
    • Pinch salt
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
  • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 50 g (½ cup) cocoa powder
  • 4 teaspoons baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 50 g (⅓ cup) dark chocolate chips ** (optional – ensure vegan/gluten-free if necessary)

To decorate (optional):

  • Dark chocolate chips

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender.
  • Discard any skins, and add to a food processor with the milk.
  • Whizz until completely smooth – you might have to mix it around a few times.
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
  • Once melted, add the blended sweet potato mixture to the same bowl along with the maple syrup, vinegar, salt and ground almonds.
  • Sift in the flour, cocoa powder, baking powder and bicarbonate of soda.
  • If using, add the chocolate chips and stir in carefully.
  • Transfer the mixture into a loaf tin lined with greased baking paper (use a one-pound loaf tin).
  • Scatter over more chocolate chips to decorate, if desired.
  • Bake in oven for around 45 minutes until risen and an inserted skewer comes out clean.
  • Once out the oven, transfer onto a wire rack to leave to cool completely before slicing.
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days.

  • Notes

    *You can alternatively use almond flour.

    **For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.

    Nutrition Facts

    Sweet Potato Chocolate Cake (Vegan + Gluten-Free)
    Amount Per Serving
    Calories 309Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 8g40%
    Cholesterol 1mg0%
    Sodium 74mg3%
    Potassium 408mg12%
    Carbohydrates 41g14%
    Fiber 6g24%
    Sugar 18g20%
    Protein 6g12%
    Vitamin A 3547IU71%
    Vitamin C 1mg1%
    Calcium 186mg19%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.