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Chocolate Sweet Potato Birthday Cake [Vegan]
This cake features two layers of dense chocolate cake with incredible texture and flavor, but there's way more to this cake than just a good crumb. It is actually pretty good for you! This cake offers health benefits like vegan protein from quinoa and buckwheat, essential vitamins, minerals and amino... Read More
Ingredients You Need for Chocolate Sweet Potato Birthday Cake [Vegan]
How to Prepare Chocolate Sweet Potato Birthday Cake [Vegan]
For Cake:
Preheat oven to 375F.
- In a bowl with a flat bottom using a hand blender (or you can use a smoothie blender) puree all ingredients together until very smooth. Taste for sweetness and add as much liquid stevia as you need (blending in little by little) to achieve a sweet chocolate cake batter flavor. Add a little extra salt if the flavor seems flat.
- Grab a 9" round or square cake pan and line it with parchment paper so paper covers the bottom and sides. Pour batter into center of pan and spread to the edges with a spoon. Top with vegan chocolate chips if desired and bake in the center of the oven until risen slightly and a fork inserted in the middle comes out mostly clean. Remove from oven and allow to cool on stove top. Make frosting while cake cools.
- Peel, chop and steam 1 cup of potatoes until very tender and mash-able (use a creamy variety, not mealy). Puree with remaining ingredients (EXCEPT CHOCOLATE) until very smooth. Add stevia, little by little while blending until you achieve your desired sweetness.
- Transfer to a pot over medium low heat, add chocolate, whisking until melted.
- Slice cake down the middle and transfer half to a big plate. Trim both halves to have straight edges.
- Top with 1/3 of the frosting mixture, coating the top evenly with it using a butter knife. Place other half of cake carefully on top.
- Pour remaining frosting on top and spread to the edges gently with your knife letting some spill down the sides. Spread the drippings over the sides evenly to coat.
- Transfer the plate to a flat place in your freezer for 1 hour to set the frosting. Leave out for 10 minutes before serving or if serving later in the day or week, transfer to your refrigerator.
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Quinoa and Buckwheat are both pseudocereals and too hard on my tummy. I guess I\’ll have to keep looking.