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Grain-free Chocolate Cake with Purple Sweet Potato Frosting
Veera R.
Prep time
10
minutes
mins
Cooking time
40
minutes
mins
Total time
50
minutes
mins
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Category:
Baking
Servings:
10
Ingredients
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
tablespoon
cacao powder
1
tablespoon
psyllium
1
tablespoon
Ceylon cinnamon
1
teaspoon
baking powder
1
teaspoon
soda
apple juice and water to moisten the cake
Rasberry Jam
⅓
cup
apple puree
⅓
cup
raspberries
mash if you use fresh
3
tablespoon
chia seed
Purple Sweet Potato Frosting
1
large purple sweet potato
4
tablespoon
coconut cream
4
tablespoon
maple syrup
Instructions
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.