I remember making a chocolate cake for my birthday last year, and I don’t think I’ve had it since then. So, this was long overdue.
I baked my sweet potato because I think it’s tastes best cooked this way, but if your chocolate cake cravings are too strong you can always just boil it. You don’t really taste the sweet potato anyway so I guess you’re weighing up short cooking time, but peeling and a pan to wash; or longer cooking time, but no prep or washing. Perhaps the real reason I prefer baked potatoes is that it’s the lazy option!
Preparation time: 15 minutes
Cooking time: 15 minutes
- 225g self-raising flour
- 4 tbsp cacao powder
- 150g caster sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 175ml oat milk (or other plant-based milk)
- 50g coconut oil, melted
- 1 tsp apple cider vinegar
For the frosting:
- 1/2 a portion of chocolate date caramel
- 1 small sweet potato, cooked
- Preheat the oven to 180˚C / 350˚F / gas mark 4. Line two 7×7″ cake tins with parchment paper.
- Stir together the flour, cacao powder, sugar, baking powder and salt.
- Mix in the milk, coconut oil and apple cider vinegar until well combined.
- Evenly divide the cake mixture between the two cake tins.
- Bake in the oven for 12-14 minutes, until a skewer, inserted into the centre of the cakes, comes out clean.
- Leave to cool on a wire rack.
- To make the frosting, mash the cooked sweet potato and then mix in the caramel.
- Spread about 1/3 of the caramel frosting on top of one cake, place the other cake on top, then spread the rest of the frosting on to coat the whole cake.
- Store in an airtight container in the fridge for up to 3 days.
Each slice approximately contains:
- Calories: 340 kcal
- Fat: 7.2g
- Carbohydrates: 65.7g
- Protein: 4.6g