Spiced Chocolate Sweet Potato Cake (gluten free and vegan)
Pumpkin gets all the glory when it comes to cakes, muffins, rolls and lattes . Every coffee shop has their own version of the pumpkin spiced latte. I don't disagree that pumpkin is delicious, but I've starting baking with sweet potatoes more often. They are a little less daunting to bake yourself and they are always available. Sweet potatoes also need less sugar to make them dessert ready! This cake is rich, moist, decadent and packed with nutrients from the sweet potato, cacao powder, coconut oil and flax. It's perfect for dessert or even a mid-morning treat with coffee...not that I eat cake in the morning:)
Spiced Chocolate Sweet Potato Cake
1 cup of Sugar Bunny Flour Blend or other gluten free flour blend
1 tsp of baking soda
1/2 tsp of sea salt
1/2 cup of cacao or cocoa powder (unsweetened)
1 tsp of cinnamon
1/2 tsp of ginger
1/4 tsp of nutmeg
1/4 tsp of cloves
1 large sweet potato or 2 small sweet potatoes (about 2 cups), baked at 400 degrees for 60 min. Remove the skin when cooled.
5 medjool dates, pits removed
1/4 cup of non-dairy milk
1/4 cup of coconut oil, melted
1 tsp of vanilla extract
2 flax "eggs" (2 Tbs of ground flax mixed with 5 Tbs of water, let sit for 5 minutes until thick)
1/2 cup of coconut sugar
1/2 cup of semi-sweet or dark chocolate chips
Preheat oven to 350 degrees F.
In a mixing bowl, combine the flour, baking soda, sea salt, cacao powder and spices.
In a food processor or high speed blender, add the sweet potato, dates, non-dairy milk, coconut oil, vanilla extract, coconut sugar and flax eggs. Blend until completely combined. You may see some bits of dates in the batter and that's fine. Add half of the flour mixture and blend until just combined. Add the rest of the flour mixture and combine. Add the chocolate chips and pulse a few times to incorporate. The batter will be very thick!
Scoop the batter with a spatula into a greased 8X8 cake pan. Bake for 35 minutes. Enjoy! My daughters approved of this recipe!