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sweet potato chocolate cake
The sweet potato in this cake adds a layer of moisture to this cake making it airy and yet fudgy with every bite. A simple and silk like nut butter frosting to accompany all that chocolate goodness. Together this recipe is not only nutritious and good for you also decadent and highly addictive which is made over a stove!
The sweet potato addition is a foolproof method to add healthy carbs, starch and fiber into your diet in an interesting way. It is stupidly easy on how you can make this cake batter in a bowl with a fork. There is no whisking of eggs or creaming of sugar and butter, in fact this recipe has NO butter or sugar.
This batter is also a steamed cake making it even more moist and delicious. I did not use a fancy steamer, so any one with a stovetop can whip this cake up in no time. The frosting is so easy with no whisking involved (which breaks all frosting rules), just mixing of ingredients to form this luscious frosting that is almost like a mousse but can be piped or simply spread with a spoon
As it is a healthier cake I have used Agave syrup as a sweetener in this recipe. The sweet potato does add a level of sweetness to the cake, however you need to add additional sweetener, as there is a lot of cocoa that goes into this cake to make it so indulgent. The recipe calls for oil instead of butter making it lighter and guaranteeing moisture.
The eggs and yogurt add a level of protein to the cake apart from binding it all together. However it works well with flaxseed eggs and nut milk/coconut yogurt for a vegan option. I used oat flour in this recipe, as I wanted to up the fiber content, which makes it super fluffy. This cake is so versatile and delicious as there are many substitutes on making it.
A few Substitutes:
Flour – (GF) All purpose flour, self raising flour, cake flour, spelt flour, whole wheat flour, almond flour, tapioca flour and gluten free flour work well in this recipe.
Agave – I used Earth Goods Agave Syrup, which is lovely however you could use honey or maple syrup.
Vegan – Replace the eggs with flaxseed eggs and the yogurt with nut milk or coconut yogurt.
Yogurt – Any milk would work here and coconut yogurt as well.
Sweet potato – If you can’t access sweet potato you can use regular potatoes/tapioca that are boiled, peeled and mashed.
Peanut butter – Any nut butter works here but ideally you should use peanut, cashew, almond or walnut butter, as they taste best when paired with chocolate
Dark Chocolate – There isn’t much chocolate in this recipe and it is used only in the frosting hence use 70% cocoa and above for that intense chocolate flavor.
Oven – You can bake this in an oven at 170°C for 35-38 mins until toothpick inserted comes out with moist crumbs.
Microwave heating – Bake for 10-12 mins until risen, dry to the touch and toothpick poked into the center comes out with moist crumbs.
Microwave oven – Preheat the microwave for 10 mins at 170°C and bake the cake for 15-18mins until toothpick inserted comes out clean.
Once this cake is steamed or baked, it can last well in the freezer for a month. However, ensure the cake is wrapped in cling film and then aluminum foil, as you don’t want any moisture to enter the cake. If you have frosted the cake then store it in the fridge for up to 5 days in an airtight container to avoid the cake drying out. Ideally do not freeze the cake once it is frosted, as the frosting doesn’t defrost well.
With little to no equipment this cake is so versatile. You can make it over the stove and this rich dark chocolate fudge frosting doesn’t even ask for many ingredients. Also, did I mention this cake is healthier for you with a higher nutrition content, which you don’t even feel while eating it? I don’t think you need any more reasons to make this beauty. Happy Baking!
Sweet Potato Chocolate Cake
- Large stockpot with lid
- Small wire rack/steel plate
- Medium mixing bowl
- Fork & Tablespoon
- Cake tin (8inch round)
- Aluminum foil
- 1 cup Sweet potato (boiled & peeled)
- 1 cup Oat flour
- ½ cup Cocoa
- ¼ tsp Salt
- ¼ tsp Soda
- 3 Eggs
- 1 tsp Vanilla
- ½ cup Oil
- ½ Agave Syrup
- ½ cup Peanut butter
- ¼ cup Cocoa powder
- 3 tbsp Agave syrup
- 2 tbsp Coconut oil
- 4 tbsp Milk
- 2 tbsp Dark Chocolate melted
- Get a stockpot filled with water ¼ th of the way on medium heat with a small wire rack/steel plate in the pot covered with a lid. The wire rack/plate will help the cake steam without directly touching the bottom of the stockpot.
- Line an 8inch round cake tin (should fit into the stockpot) with oil and foil.
- In a large mixing bowl, add the sweet potato and mash with a fork until no lumps.
- Add the wet ingredients (eggs, oil, yogurt and honey) and stir together until combined.
- Sift the dry ingredients for the cake and using the fork stir into the wet mixture. Transfer batter to the prepared cake tin and seal the top with aluminum foil.
- Place the cake tin in the stockpot and steam for 42-45mins with the lid. Half way through the steaming remove the foil from the cake tin and steam with the lid.
- The cake is done when a toothpick/knife inserted comes out with moist crumbs.
- While the cake cools in the tin make the frosting by heating the peanut butter until its liquid and dripping consistency.
- Add all the ingredients except for the milk into the heated peanut butter and stir with a spoon to combine. If you want a very thick frosting that is suitable for piping add the milk if not it does set to a mousse like texture as it cools down at room temperature.
- Once the cake is cooled for at least an hour, using a knife, run it around the sides and remove from the cake tin. Decorate with the chocolate fudge frosting.
- Make this frosting and fold it with 6 tbsp Aquafaba to have the best chocolate fudge mousse.
- This cake bakes well in a loaf tin, and sliced later for teatime.