Sometimes a slice of gooey chocolate cake hits the spot and this one is rich, gooey, creamy and chocolatey! The icing on the cake is that it's healthy as well! The main ingredient being sweet potato, which adds a natural sweetness to the cake. I found some soy whipped cream from a vegan store and that turned out to be the perfect combination with the rich decadent dessert, guilt free indeed!
Vegan GF Chocolate Brownie Cake with Ganache
2 sweet potatoes
1/4 cup water
1/3 cup maple syrup
6 medijool dates
1 tsp vanilla essence
1/2 cup almond meal
1/2 cup buckwheat flour
4 TBS raw cacao
1/2 tsp Himalayan sea salt
1 teaspoon baking powder
1 scant teaspoon baking soda
Ganache
1 1/4 cup cacao powder
1 1/4 cup maple syrup
1/2 cup almond milk
1/2 cup coconut oil
1/4 tsp sea salt
1. Preheat the oven to 250°C
2. Pierce holes with a fork in the sweet potato, wrap in foil and cook in the oven for 45 mins until they're tender. If you want it done quick, peel them, cut into chunks and place them in the steamer for around 20 mins, Let it cool a little otherwise the moisture will make the cake wetter than it needs to be
3. In a blender combine the water, maple syrup and dates and mix until it's all smooth
4. Scoop out the soft flesh of the sweet potato and add into the date paste
5. Combine all the dry ingredients together, mix well. Add this into the sweet potato mixture. Mix this well
6. Turn the oven down to 180°C
7. Oil a cake pan or line it with baking paper, scrape the cake mixture into it and pat down well
8. Bake in the oven for 20 mins
9. Prepare the ganache, blend all the ingredients together until it's smooth and creamy
10. Once the cake is out the oven, let cool for 20 mins
11. Either cut it in half and spread the ganache in the middle, then layer it, or use it as icing over the top and glaze the whole thing. There's quite a lot of ganache for the recipe so you'll get a gooey thick layer of icing. Refrigerate overnight for best results
2. Pierce holes with a fork in the sweet potato, wrap in foil and cook in the oven for 45 mins until they're tender. If you want it done quick, peel them, cut into chunks and place them in the steamer for around 20 mins, Let it cool a little otherwise the moisture will make the cake wetter than it needs to be
3. In a blender combine the water, maple syrup and dates and mix until it's all smooth
4. Scoop out the soft flesh of the sweet potato and add into the date paste
5. Combine all the dry ingredients together, mix well. Add this into the sweet potato mixture. Mix this well
6. Turn the oven down to 180°C
7. Oil a cake pan or line it with baking paper, scrape the cake mixture into it and pat down well
8. Bake in the oven for 20 mins
9. Prepare the ganache, blend all the ingredients together until it's smooth and creamy
10. Once the cake is out the oven, let cool for 20 mins
11. Either cut it in half and spread the ganache in the middle, then layer it, or use it as icing over the top and glaze the whole thing. There's quite a lot of ganache for the recipe so you'll get a gooey thick layer of icing. Refrigerate overnight for best results
