Delicious and easy grain-free chocolate cake with purple sweet potato frosting. The cake is also vegan and sugar-free.
I have spotted the purple sweet potatoes on Instagram the first time and went straight away to my nearest (nad dearest) grocery store to ask the shopkeeper to order them for me. But whaaat, they didn’t exist here. At all! I asked nicely; he managed to get them, and now they are in all stores. Believe me; I’m taking all the credit for this invasion of purple sweet potatoes here.
In case you are not familiar with purple sweet potatoes, they are pretty much like their orange cousin, sweet, delicious and versatile. In fact, you can replace the regular sweet potatoes with the purple ones in any use. The beautiful purple color makes them perfect for baking, and you can frost cakes with them without the cake tasting like mashed potatoes.
The purple color is like the color of beetroots; it is everywhere when you peel and dice the. You might want to use gloves, the starchiness of the sweet potatoes makes the color pretty sticky too.
The sweet potatoes keep they color when cooked. Try to cook or steam the sweet potatoes, puree them, then add some salt and oat milk, the color and the taste are just amazing!
Notes for cake bakers
- This grain-free chocolate cake is super easy to make; you just need to mix ingredients in two bowls and then combine them. I use coconut flour, but almond flour works wonders too. Its downside is the price; almond flour is way more expensive than coconut flour. The texture of the cake baked with almond flour is nicer, though, but the price surely isn’t..
- I use so much cinnamon that I use Ceylon cinnamon solely. Its levels of poisonous coumarin are much lower than the more common cassia cinnamon's. Cassia cinnamon is dreadful for you and especially for your kids if consumed a lot and often. If you are not a cinnamon junkie like I am, feel free to use the regular cassia cinnamon, but use only on teaspoon. Because of the coumarin, Cassia cinnamon in much stronger.
- I recommend you fill the cake with the jam at least hour before serving, preferably the day before. The cake is sugar-free and there for not very sweet, the most of the sweetness comes from the fruity jam absorbed into the cake. If you are in a hurry, moisten the cake with apple juice to make the taste and the texture right.
- If you are scared of the sugar-freeness, (don’t worry many are) just add ¼ cup (or more) sugar or any syrup into the cake batter.
Grain-free Chocolate Cake with Purple Sweet Potato Frosting
- 1 ripe banana
- 150 ml unsweetened apple sauce ½ cup + 2 tbsp
- 200 ml plant yogurt ½ + ⅓ cup
- 300 ml coconut flour 1 ¼ cup
- 4 tbsp cacao powder
- 1 tbsp psyllium
- 1 tbsp Ceylon cinnamon
- 1 tsp baking powder
- 1 tsp soda
- apple juice and water to moisten the cake
- ⅓ cup apple puree
- ⅓ cup raspberries mash if you use fresh
- 3 tbsp chia seed
Purple Sweet Potato Frosting
- 1 large purple sweet potato
- 4 tbsp coconut cream
- 4 tbsp maple syrup
- Preheat the oven to 350 F / 180 C.
- Grease an 18 cm / 8-inch cake tin with coconut oil.
- Peel the banana and mash it with a fork on a large plate. Move the banana mash into a medium sized mixing bowl.
- Measure applesauce and yogurt into the bowl and mix well.
- Measure all the rest of the ingredients (apart from the apple juice and water) in a small mixing bowl and combine well.
- Add to the wet ingredients and stir well. The batter has the consistency of kinetic magic sand.
- Press the cake dough gently into the cake tin and bake for about 40-50 minutes.
- Let the cake to cool in the tin for ten minutes then move to a cooling rack.
- If you are making the cake the night before, wrap it airtightly in plastic and store in the fridge.
- Cut the cake into 2 or 3 evenly thick slices. Fill with the jam and cover with the frosting.
- Mix all the ingredients together and put in the fridge at least for overnight.
- Peel and dice the sweet potato. Steam or boil until soft.
- Puree the sweet potato.
- Stir maple syrup and coconut cream into the puree.
- Let the frosting to cool completely before spreading on the cake.
Pin the recipe for later: