Gluten-Free Vegan Chocolate Truffle Cake
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Gluten-Free Vegan Chocolate Truffle Cake

Sinfully decadent yet unbelievably healthy, this Gluten-Free Vegan Chocolate Truffle Cake is guaranteed to be your new favourite dessert!
Course Dessert
Cuisine European
Keyword gluten-free chocolate cake, paleo chocolate cake, vegan birthday cake, vegan chocolate cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 267kcal
Author Rhian Williams

Ingredients

For the cake:

For the buttercream:

  • 2 medium-sized sweet potatoes (about 400g/14oz in total)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • Salt, to taste
  • 3 tablespoons maple syrup (or any other sweetener)
  • 1 teaspoon coconut oil*

Instructions

For the cake:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Drain away most of the water from soaking the dates, leaving a little bit
  • Use a food processor or blender (or a hand-held stick blender) to blend the dates into a smooth purée (leaving a little water will make it much easier)
  • Add the puréed dates into a bowl along with all the other ingredients and mix well
  • Divide the mixture between two greased and lined round baking tins (I used 18cm/7inch tins)
  • Bake in oven for around 15 minutes
  • Once out of the oven, transfer to a wire rack to cool completely

For the buttercream:

  • Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
  • Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients
  • Whizz until completely smooth. Taste and adjust ingredients as necessary - add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc
  • Leave to cool before using to frost the cake

To frost and decorate the cake:

  • Place one half of the cake onto a plate and spread just less than half of the buttercream onto it
  • Place the other half of the cake on top of that and use rest of buttercream to spread on top and around sides of cake
  • Decorate with chopped pistachios and freeze-dried raspberries or whatever else you fancy!
  • Keeps covered in the fridge for up to a few days

Video

Notes

*Several readers have told me they made this cake oil-free by substituting the oil with applesauce, which seems to have worked well. So please do this if you're looking for an oil-free cake! 
The coconut oil in the buttercream can be omitted, but the taste won't be quite as delicious!

Nutrition

Calories: 267kcal