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Chocolate Potato Cake [Vegan]
I fell in love with potato-based treats during a vacation to the Canadian Maritimes last summer. A tourist brochure in our little beach house contained a recipe for a beautiful potato cake, which I eagerly transformed into a vegan-friendly dessert using Russet Potatoes from a local produce stand. While last... Read More
Ingredients You Need for Chocolate Potato Cake [Vegan]
How to Prepare Chocolate Potato Cake [Vegan]
- Preheat your oven to 350 degrees Fahrenheit and grease two 8” round or three 6" round cake pans.
- Stir together the mashed potatoes and water in a small bowl.
- In a separate bowl, whisk together the flour, cocoa, baking powder, coffee granules, baking soda and salt.
- In a third bowl, mix the refined sugar and 3/4 cup of vegan butter substitute on low speed for 30 seconds.
- Add in the vanilla and the applesauce and continue to mix until just combined.
- Increase the speed of your mixer to medium/high and slowly add in the dry ingredients and the potato water, alternating between the two until all ingredients are well combined.
- Use a spoon to stir in the vinegar
- Pour the batter into the two cake pans. The batter will be thick, so use a spoon to spread it out evenly.
- Bake for 20 minutes, until a toothpick can be inserted and removed cleanly.
- While the cake cools, make the ganache by pouring the soy milk in a small sauce pan.
- Bring the soy milk to a boil then remove from heat immediately.
- Stir in the vegan butter substitute.
- Add the chocolate chips to the sauce pan and stir until they are fully melted.
- Let the ganache cool in the sauce pan. It will thicken as it cools.
- Once the cake and ganache have cooled, spread ganache between each layer of cake and pour the rest over the top.
- Top with chocolate chips.
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Non Vegans loved this delicious cake. I gave it a 9/10 for taste, 6/10 for baking but only a 2/10 for ganache. Have had request to make it again and again:)
Any chance you’ve got a gluten-free alternative for this one?
Often potato startch is used as an alternative, but the flour in this recipe is a bit of a problem for my stomach.
Thanks!