Sunday, June 16, 2013

Allergy free chocolate sweet potato cake recipe

  • 100g Lindt 70% dark chocolate, chopped
  • 3 tsps Orgran No Egg whisked with 180mls water until thick
  • ¾ cup brown sugar
  • 1 cup olive oil
  • 300g sweet potato, peeled, baked until tender and mashed
  • 2 tsps vanilla essence
  • 2 tbsps cocoa, sifted
  • ¾-1 cup coconut flour
  • 1½ tsps baking powder
  • ¼ tsp salt
  • 3 tsps cinnamon or chai powder

  • Preheat oven to 180°C.
  • Melt the chocolate gently in a heatproof bowl over a saucepan of boiling water.
  • In a separate large bowl, whisk together the No Egg, sugar and oil.
  • Slowly add the cooked potato, melted chocolate and vanilla into the No Egg mixture, beating until just combined.
  • Add the cocoa, baking soda and salt to the wet ingredients and then slowly fold in the coconut flour a bit at a time.
  • Gently fold the ingredients together until everything is just combined.
  • Spray a medium sized bundt pan with olive oil.
  • Pour in the cake batter and level the top with a spoon.
  • Bake for approximately 30-40 minutes or until cooked through.
  • Remove from oven and leave to cool in the pan.

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