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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:
<https://www.lazycatkitchen.com/sweet-potato-chocolate-cake/>

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