Sweet Potato Chocolate Cake
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200g ( 1 cup ) mashed sweet potato (room temperature)
- 100g ( Β½ cup ) apple sauce
- 80 ml (β cup) melted coconut oil
- 1 tsp vanilla extract
- 60g ( Β½ cup ) plain flour
- 60g ( Β½ cup ) wholemeal flour
- 30g ( ΒΌ cup ) light brown sugar
- 25g ( Β½ cup ) unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 50g ( ΒΌ cup ) chocolate chips
- To serve: greek yogurt, raspberries, blueberries
Method
- Preheat the oven to 180c / 350f. Grease and line a 9 inch round cake pan with parchment paper.
- In a bowl add the mashed sweet potato, apple sauce, melted coconut oil and vanilla extract and mix well.
- In a second larger bowl add the plain and wholemeal flour, brown sugar, cocoa powder, baking powder and bicarbonate of soda. Mix well and then stir in the chocolate chips.
- Add the wet ingredients to the dry ingredients and stir until all the ingredients have combined.
- Pour the cake mixture into the pan and bake in the oven for 20 -25 minutes until a skewer comes out clean.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Serve with greek yogurt and berries.