Blue Coconut Distribution Ltd

0 comments / Posted by Cam Taffs

Chloe Moir has created this Sweet Potato Chocolate Cake using our coconut oil- yum! It's packed full of goodness and seriously tastes amazing. It is a rich and dense chocolate cake which is great as you really only need a small piece to satisfy those sweet cravings.

Ingredients:

1 & 1/2 cups mashed sweet potato/kumara
1 cup coconut milk
1/2 cup Blue Coconut Coconut Oil
1/2 cup pure maple syrup (or honey, coconut nectar etc)
4 eggs
1 tsp vanilla extract
Juice of half a lemon
3/4 cup 100% cocoa powder
1/2 cup coconut flour
1/2 cup ground almonds
1/2 tsp baking soda
Pinch of sea salt

Chocolate Icing:

3/4 cup coconut milk
1/2 cup Blue Coconut Coconut Oil
2 Tbsp maple syrup
1/3 cup 100% cocoa powder

Instructions:

  1. Pre-heat the oven to 180 degrees fan-bake. Line a cake tin with baking paper.

  2. In a large bowl mix the mashed kumara and the rest of the wet ingredients.

  3. Add the dry ingredients and fold through.

  4. Pour the cake batter into the lined cake tin. Bake for 35-40mins or until cooked through.

  5. To make the icing mix all ingredients in a bowl. Place in the fridge for 10-20 mins to thicken up.

  6. Once the cake has cooled down completely, spread the icing over the top.

Serves 10-12 pieces

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