In light of Great British Bake Off being back on our screens for the next few weeks, we thought it would be great to give a nod to our fellow Merseyside born Paul Hollywood.
We wanted to share with you a recipe that still tastes as delicious as a traditional chocolate cake but without the refined sugar!
See below the recipe and method on how to make a sweet potato chocolate cake with chocolate frosting! Yes, you read that right, a SWEET POTATO CHOCOLATE CAKE! And... it's also vegan!
3/4 cup peeled cooked, and cooled sweet potato
1/2 cup plus 1 tablespoon water divided
1/4 cup pure maple syrup
1 tbsp balsamic vinegar
2 tsp pure vanilla extract
1 cup whole-grain spelt flour
1/3 cup coconut sugar
1/4 cup mini or regular non-dairy chocolate chips
1/2 tsp sea salt
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup loosely packed, peeled cooked, and cooled sweet potato (yellow if possible but orange is still delicious)
2/3 - 3/4 cup coconut sugar or other unrefined sugar see note
1/2 cup cocoa powder
1/2 cup raw cashew butter or almond butter
1/4 tsp rounded sea salt
2-5 tbsp non-dairy milk see tip
1 tsp pure vanilla extract
Preheat oven to 350°F. Lightly coat a brownie/cake pan or a 9” round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper. Because coconut sugar does not have a fine texture, it’s useful to first process in a blender to make it powdery. If you have a high-speed blender, simply pulse a cup or more until powdery (reserve the extra for another use). If using a regular blender, process 1 and a 1/2 to 2 cups of sugar with 1 to 1 and a 1/2 tablespoons of arrowroot powder, until it becomes powdery. In a blender (or using a handheld blender), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth. In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda. Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.
Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth. Taste, and add more sweetener if desired, and also another 2–3 tablespoons of milk if needed to thin to preferred consistency. Puree until smooth, scraping down the blender/processor bowl as needed. Puree until as smooth as possible. Transfer to a container and refrigerate until ready to use on the Sweet Potato Chocolate Cake. Or, get a spoon and dig in! This is a thick frosting. If you want to thin out, add more milk. After refrigerating, you can also transfer to a mixer with a whisk attachment to add the milk and fluff up the frosting. Add 1 to 1 and a 1/2 teaspoons of orange zest or 1/2 teaspoon of pure almond extract for a slight cherry flavour.
Let us know if you try out this recipe and how it turned out for you! Even send us some pics in the comments!
Recipe: Credit to www.dreenaburton.com