Allergy free chocolate sweet potato cake recipe

Ingredients

• 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

Method

• 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.