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!
Equipment
- Large stockpot with lid
- Small wire rack/steel plate
- Medium mixing bowl
- Fork & Tablespoon
- Cake tin (8inch round)
- Aluminum foil
Ingredients
Cake
- 1 cup Sweet potato (boiled & peeled)
- 1 cup Oat flour
- ½ cup Cocoa
- ¼ tsp Salt
- ¼ tsp Soda
- 3 Eggs
- 1 tsp Vanilla
- 1/4 cup Yogurt
- ½ cup Oil
- ½ Agave Syrup
Frosting
- ½ cup Peanut butter
- ¼ cup Cocoa powder
- 3 tbsp Agave syrup
- 2 tbsp Coconut oil
- 4 tbsp Milk
- 2 tbsp Dark Chocolate melted
Instructions
- 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.
Notes
Pro Tip:
- 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.
- 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.