Subj : Sweet Potato Chocolate Cake To : All From : Ben Collver Date : Mon Aug 05 2024 09:25:36 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sweet Potato Chocolate Cake Categories: Cakes Yield: 1 Cake 1/2 c Sweet potato (110 g); -cooked, mashed, hot * 3 1/2 oz Vegan dark chocolate (100 -g); chopped roughly 3 tb Maple syrup or plant milk 1/2 c Sweet potato (110 g); -cooked, mashed * 1 1/2 c Almond milk (360 ml) 1/2 c Smooth hazelnut or almond -butter (120 ml) 1 c Sugar (200 g) 1 1/2 c All purpose wheat flour -(180 g) 3/4 c Cacao powder or cocoa -powder (75 g) 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Fine sea salt Preparation time: 20 minutes Cooking time: 60 minutes Sweet potato chocolate cake is easy to make, intensely chocolately and indulgent. It's naturally vegan and oil-free and it can be made gluten-free too. Place 1/2 cup of hot sweet potato in a food processor together with roughly chopped chocolate. Process until all the chocolate has melted and you get a smooth frosting. Taste and add maple syrup if you feel that the mixture lacks sweetness (depends on how sweet your chocolate is and on your preference). If not using maple syrup, add almond milk to achieve a more spreadable consistency. Transfer to a bowl and set aside. Warm up the oven to 180°C / 355°F and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position. Process 1/2 cup of sweet potato in the food processor with 1/2 cup of almond milk. Once smooth, add the remaining wet ingredients and whizz until smooth. Transfer to a large bowl. If you don't have a food processor, you could probably mash sweet potato with a fork by adding a splash of almond milk (from the amount of milk the recipe calls for) to get a smooth puree before adding the remaining wet ingredients. If you do use a food processor, make sure you scrape all of the wet mixture that stays on the lid, blade etc. using a spatula so that the ratio of wet to dry ingredients remains correct. Sift all the dry ingredients into another bowl and mix well until thoroughly combined. Add dry ingredients to the wet ones in three batches, folding well each time. Fold gently with a spatula until there is no dry flour left, but do not overmix (that's important if you are using a flour containing gluten)! Transfer the cake batter into the prepared baking tin. It should be thick. Bake for about 55 to 60 minutes, or until a toothpick comes out clean. Remove from the oven and allow it to cool down completely before applying the icing. Recipe by Ania Marcinowska Recipe FROM: MMMMM .