The perfect cake you have been waiting for! It's here! My recipe for Sweet Potato Chocolate Cake...

I'm sure you have dreamed about this cake since you saw it the first time. And guess what? It's made on Sweet Potato, avocado and coconut - not bad, huh!?

A rich and heavy taste of chocolate in the bottom - topped by a sweet delicious chocolate mousse. That's a true chocolate enthusiasts' dream cake!

And it's even sinful in the healthy way ;) No flour what so ever, but lots of eggs. This cake contains no grains and it is sweetened by coconut sugar, which influences the blood sugar less than regular white sugar. It is made on sweet potato instead of flour! But don't worry it still tastes sinful!

Sweet Potato Chocolate Cake

Serves: 6-8 people

Time: 1 and a half hour.

Sweet Potato Chocolate Cake

YOU WILL NEED:

5 springform tins (approx. 13-15 cm/ 5,5 inches in diameter) or 2 larger springform tins.

CAKE BASE:
  • 7 tbs of cacao powder
  • 10 tbs of coconut sugar
  • 0,83 cups of almond milk (2 dl)
  • 0,83 cups of hazelnuts, roughly chopped (2 dl)
  • 1,67 cups of shredded sweet potato (4 dl)
  • 0,83 cups of almond flour (2 dl)
  • 3 eggs
  • 2 teasp of baking powder
  • 3 tbs of butter
  • Coconut oil for the springform tins
CHOCOLATE MOUSSE:
  • 2 cans of coconut milk (without stabilizer) that has been kept cold (Important: Don't use light coconut milk!)
  • 3 large, mature avocados
  • 6 tbs honey
  • 5 tbs cacao powder
  • the grains from 1 vanilla pod
DECORATION:
  • 0,4 cups of shredded coconut (1 dl)
  • 1 teasp of turmeric powder
  • 1/2 teasp of water

HOW TO PREPARE THE SWEET POTATO CHOCOLATE CAKE:

Turn on your oven at 180 degrees Celcius. Mix cacao powder, coconut sugar, almond milk, chopped hazelnuts, sweet potatoes, almond flour, eggs, baking powder, and butter together, until you have a nice dough.

Grease the springform tins with coconut oil and pour the dough into it. Bake in the oven for approx. 10 minutes. Make sure the cake is baked entirely by sticking in a knitting needle in the middle of the cake. If any dough is sticking to the knitting needle it means that the cake must be baked for a little longer. When the cake is baked, it has to be cooled down.

CHOCOLATE MOUSSE:

In the meantime, you can prepare the chocolate mousse. Make sure that the coconut milk cans have been kept in a cold place, before you use it.

When you open the cans, the coconut milk must have gathered like a thick and completely solid part in the top of the can, and a completely watery part in the bottom of the can. Scratch the thick and creamy coconut cream part out of the can. Mix avocado with the creamy coconut cream, honey, cacao powder, and vanilla grains. Let the mousse cool down for 10 minutes in your fridge until it is firm.

COCONUT SPRINGLE:

Mix shredded coconut with some water and turmeric powder. Mix thoroughly so that the shredded coconut becomes yellow.

PUTTING THE CAKE TOGETHER:

Place the chocolate mousse on the cake bases one layer at a time. Finish with a layer of chocolate mousse and decorate with yellow coconut sprinkle...

...And then enjoy fully!

 

If you like the cake and feel like trying more of my recipes, you should try my Raw Cakes book.