Just as the flavors of pumpkin (or other orange winter squash, especially butternut) and chocolate are surprisingly compatible, so are the flavors of sweet potato and chocolate. This moist cake will surprise your taste buds, and once you’ve got your pureed sweet potato, it’s super easy to make.
Makes: One 9-inch round cake, at least 8 servings
- 2 cups light spelt or whole wheat pastry flour
- 1/2 cup natural granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup smoothly pureed cooked sweet potato (see Note)
- 2 tablespoons maple syrup
- 2 tablespoons safflower oil
- 1/2 to 3/4 cup orange juice, preferably fresh, or as needed
- 1 cup vegan chocolate chips or mini-chips
- 1/3 cup dark or golden raisins, optional
- 1/2 cup vegan chocolate chips
- 1 tablespoon nondairy milk
- 2 tablespoons natural cashew or peanut butter
- Thinly sliced apple or pear for garnish, optional
Preheat the oven to 350º F.
Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
In another bowl, combine the sweet potato puree, syrup, oil, and juice, and whisk together until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a small amount of additional juice, but it should remain a thick batter. Stir in the chocolate chips.
Pour the batter into a 9-inch round cake or springform pan, or an 8- or 9-inch square baking pan. Bake for 35 to 40 minutes, or until a knife inserted into the center tests clean, other than the chocolate. Let cool to room temperature in the pan.
If making frosting, combine the ingredients in a heatproof bowl. Set it in a saucepan of gently simmering water and heat until the chips are melted and you can whisk the mixture together. Or, simply microwave for 45 seconds, and whisk together.
Frost the cake at once, and then let it stand until the frosting cools. Embellish with thinly sliced apple or pear if you’d like, then serve.
Note: Use your favorite method for cooking sweet potato — bake or microwave whole until soft; or peel and dice, then simmer in water until soft. Puree in a food processor, adding just enough water or nondairy milk to help it along until it purees smoothly. You’ll need about 1 large sweet potato.
Make this with pureed pumpkin or butternut squash.
To make thise gluten-free, simply substitute your favorite gluten-free flour mix for the other flour. Omit the 2 teaspoons baking powder and substitute 1 teaspoon xanthan gum.