Sweet Potato Chocolate Brownie Cake
Gluten Free, Refined Sugar Free, Sweet Potato, Chocolate Brownie Cake
Servings Prep Time
10Slices 25minutes
Cook Time
30minutes
Servings Prep Time
10Slices 25minutes
Cook Time
30minutes
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.