Sweet Potato Chocolate Brownie Cake

Let us eat cake!

I think I may actually love Cake more than other food.  When I was pregnant with my son, I actually started a weekly cake club with 3 separate groups of friends just so I could eat cake most of the week.  I do not recommend this, not the sort of cake we were eating anyway.  It was laden with dairy, refined sugar and gluten and I put on 3 stone during my pregnancy!

Since discovering I can still ‘Have my Cake and Eat It’, I have spent a lot of time searching for recipes that can satisfy my cake craving.  What I found is that many recipes are expensive to make and complicated to bake.  So, after many attempts, I have finally come up with a recipe that I feel is simple, not too costly and can make even the most ‘anti-healthy anything’ friend salivate and ask for more.   Most of my baking I do at night – The house is calmer, I find it therapeutic and the next day I have a freshly made cake of sorts to offer, take, eat anywhere.  Failing that, I can cut into portions and freeze and take out for when I fancy something sweet.

sweet potato cake

As always, you can adapt the recipe to suit your tastes.  I also love to sometimes add Orange Zest or a shot of organic Espresso to the mix.

Print Recipe
Sweet Potato Chocolate Brownie Cake
Gluten Free, Refined Sugar Free, Sweet Potato, Chocolate Brownie Cake
Course Dessert, Snacks
Prep Time 25 minutes
Cook Time 30 minutes
Servings
Slices
Ingredients
Course Dessert, Snacks
Prep Time 25 minutes
Cook Time 30 minutes
Servings
Slices
Ingredients
Instructions
  1. Peel the Sweet Potato and chop into chunks. Place in a saucepan and cover with water. Bring to boil and cook until it's tender. Strain and let cool for 5 mins. Place the sweet potato in a mixing bowl and add all the other ingredients. Mix until it forms a smooth thick mixture. If it feels like the mixture is dry then you can add a splash of coconut milk or coconut oil. Spoon mixture into a spring form cake tin lined with baking paper or a silicon cake mould. I use a silicon 10" mould. Bake in a preheated oven at 180 degrees C for 30 mins. Chill in fridge overnight. Run a blunt knife around the edge of the tin and place onto a cake board or plate. Dust with some Cacao powder through a sieve. Decorate or divide into portions and freeze.
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