Vegan Sweet Potato Chocolate Cake
Ingredients
Cake
- 3/4 cup mashed sweet potato
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup Dutch-processed cocoa powder
- 1/2 cup full-fat, canned coconut milk
- 1 cup white all-purpose flour
- 2 teaspoons vanilla powder or 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon Natural Rice Vinegar
- 1/2 cup chocolate chips
Frosting
- 1 cup mashed sweet potato
- 1/2 cup Dutch-processed cocoa powder
- 1/2 cup maple syrup
- generous pinch of salt
- 2 tablespoons dairy-free chocolate creamer or milk of choice
Preparation
Peel and dice about 2 medium sweet potatoes into 1-inch cubes and place in a saucepan with about 1 inch of water. Cook on medium heat until soft, then drain excess water and mash with a fork until smooth.
Add all cake ingredients to a food processor in the order listed, making sure to add baking soda and rice vinegar last and leave out chocolate chips. Blend until just smooth, then add chocolate chips and combine with a spatula.
Line a 7-inch square baking dish with parchment paper and bake at 350°F for about 30 minutes or until cooked, then cool before frosting.
For the frosting, add all ingredients to a food processor and blend until smooth. Then frost the cake, slice into bars and serve.
