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 acids, as well as good monounsaturated fats and antioxidants. Plus, it's suitable for individuals with food allergies as it's gluten, grain free and nut free. Now, that's something to celebrate!

Chocolate Sweet Potato Birthday Cake [Vegan]

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Ingredients

For the cake:
  • 1/2 medium sweet potato, steamed till tender and pureed with a hand blender
  • Pinch pink salt
  • 2 tsp vanilla extract
  • 1/3 tiny can of low fat coconut milk (156 ml or 2/3 cup)
  • 1.5 cups water or coconut water
  • 2-4 tbsp extra virgin olive oil (the more you add the more moist the cake will be)
  • 4 tbsp raw cacao powder
  • 1 cup buckwheat flour
  • 1/2 cup quinoa flakes
  • 1.5 tbsp apple butter
  • 4-5 tbsp maple syrup
  • 1/2 tsp baking soda
New Age Chocolate Frosting (sounds weird, tastes great):
  • 2-3 tbsp cacao powder
  • 1 cup of new potatoes, peeled and chopped
  • Pinch pink salt
  • 3-4 tbsp maple syrup
  • 1-2 tsp vanilla extract
  • 1 tbsp extra virgin olive oil
  • 1-2 tsp vegan mayo
  • 2-4 tbsp light coconut milk
  • Stevia to taste
  • 2 tbsp chocolate or chocolate chips
  • Liquid stevia to taste
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Preparation

For Cake:
Preheat oven to 375F.
  1. 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.
  2. 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.
For Frosting:
  1. 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.
  2. Transfer to a pot over medium low heat, add chocolate, whisking until melted.
Assembly:
  1. Slice cake down the middle and transfer half to a big plate. Trim both halves to have straight edges.
  2. 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.
  3. 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.
  4. 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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