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:
- Pre-heat the oven to 180 degrees fan-bake. Line a cake tin with baking paper.
- In a large bowl mix the mashed kumara and the rest of the wet ingredients.
- Add the dry ingredients and fold through.
- Pour the cake batter into the lined cake tin. Bake for 35-40mins or until cooked through.
- To make the icing mix all ingredients in a bowl. Place in the fridge for 10-20 mins to thicken up.
- Once the cake has cooled down completely, spread the icing over the top.
Serves 10-12 pieces