Sweet Potato and Chocolate Loaf Cake
Ingredients
- 100g rice flour
- 100g ground Brazil nuts
- 1 tsp bicarbonate of soda
- 75g cocoa powder
- 200g raw cane sugar, or soft brown sugar
- A pinch of salt
- 250g cooked, peeled and cooled sweet potato, mashed
- 200ml olive oil
- 3 flax or chia eggs
Preparation
Preheat the oven to 170°C fan/180°C/gas mark 4. Grease and line a 20cm round cake tin with baking parchment.
Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder, salt and sugar in a large bowl.
Blend the sweet potato in a food processor or blender, then add the flax eggs one at a time, whizzing between each addition. You can do this by hand if you don’t have a blender or food processor.
Pour in the oil and process until smooth.
Add the sweet potato mixture to the dry ingredients and mix to combine.
Pour into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is firm to touch.
Cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completely.
Tips
Serve by itself or with coconut yogurt or chunky peanut butter and vegan dark chocolate.
Add your favorite low FODMAP fruit, such as raspberries.
This recipe serves 8 people.
