Chocolate Sweet Potato Cake (gf + df option)
This lovely recipe is a seasonal re-do of my Dark Chocolate Zucchini cake! I wanted to make my signature chocolate cake, but with ingredients that fit a little better for the fall and Thanksgiving season.
Happy baking!
xoxo
The Secret GF
Ingredients:
1 15oz can sweet potato puree
½ cup agave
⅓ cup melted coconut oil
2 eggs
¼ cup almond milk
1 ¾ cups Not Your Mama’s Flour
½ cup coconut sugar
½ cup cacao powder
1 tsp baking soda
½ tsp salt
12 oz dark chocolate chips
1 batch vanilla frosting (I used Simple Mills)
½ cup cacao nibs to sprinkle on top, or 1 tbsp cacao powder
Steps:
Preheat the oven to 325°F. Line an 8.5x4.5 inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the sweet potato puree, agave, coconut oil, eggs, and almond milk.
In a separate bowl, mix together the flour, coconut sugar, cacao powder, baking soda, and salt. Once combined, add this mixture to the large mixing bowl with the sweet potato mixture.
Whisk together until the batter is completely combined.
Fold in the dark chocolate chips.
Pour into the loaf pan and bake for about 1 hours 20 minutes or until a toothpick inserted in the center comes out with no batter on it (keep in mind it may still have melted chocolate chips).
Let cool on a wire rack before frosting with your favorite vanilla frosting. After frosting sprinkle with the cacao nibs or cacao powder.
