4teaspoons baking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
50g(⅓cup)dark chocolate chips** (optional - ensure vegan/gluten-free if necessary)
To decorate (optional):
Dark chocolate chips
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender.
Discard any skins, and add to a food processor with the milk.
Whizz until completely smooth - you might have to mix it around a few times.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the blended sweet potato mixture to the same bowl along with the maple syrup, vinegar, salt and ground almonds.
Sift in the flour, cocoa powder, baking powder and bicarbonate of soda.
If using, add the chocolate chips and stir in carefully.
Transfer the mixture into a loaf tin lined with greased baking paper (use a one-pound loaf tin).
Scatter over more chocolate chips to decorate, if desired.
Bake in oven for around 45 minutes until risen and an inserted skewer comes out clean.
Once out the oven, transfer onto a wire rack to leave to cool completely before slicing.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Video
Notes
*You can alternatively use almond flour.**For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.To make a more decadent cake, don’t scatter over the chocolate chips before baking, and instead cover the cake with my Vegan Sweet Potato Chocolate Buttercream Frosting.