Healthy Mama Magazine Issue 7 - January 2015 | Page 53

It is free from eggs, butter, milk and is gluten free.
This recipe is very versatile in that you can either make
one large cake or small individual cakes.

E

FRE

VEG
AN

deliciously

A
moist cake, you
wouldn’t even know that it is vegan.

TEN

GLU

E

Y FRE
DAIR

30

The ganache used to top the cake oozes chocolate
deliciousness and we often whip up a double batch
and keep some in the fridge for a couple of days for
pancakes and sometimes on toast for a special treat.
VEGAN CHOCOLATE SWEET POTATO CAKE
By Tara from The Nutrition Guru & The Chef
FOR THE CAKE
10.5oz/300g cooked sweet potato (see method
below for how to prepare)
3 tablespoons of chia seeds
6 tablespoons of water
10.5oz/300g coconut sugar or rapadura sugar

TO MAKE THE CAKE:
1    Wash thoroughly, towel dry. Place whole on a lightly oiled baking tray and bake for approximately 30 minutes until soft when poked with a knife. When cooked, let cool on a
wire rack. When cool, make a cut in the potato along the length and scoop out the flesh.
Discard the skin. Blend or mash the potatoes until slightly smooth but still some ‘chunks’
remaining.
2    In a bowl, whisk together the sugar and oil.

(both low GI minimally processed sugars) or

3    Slowly add the cooked potato, the chia gel and vanilla.

brown sugar

4    Beat until just combined. Don’t over work it.

1 cup/240 ml olive or sunflower oil

5    Add the cocoa, almond meal, baking soda and salt to the wet ingredients.

1 teaspoon vanilla extract (or 1 tablespoon
vanilla essence)
4 tablespoons/50g cocoa powder
7oz/200g almond meal
1½ teaspoon baking powder (or gluten free
baking powder)
¼ teaspoon salt
3 teaspoons cinnamon or chai powder

FOR THE CHOCOLATE GANACHE
1 cup cocoa or cacao powder
1 cup water
8 tablespoons coconut or rapadura sugar
4 tablespoons olive or sunflower oil

6    Fold the ingredients until everything is just combined. Don’t over mix the batter.
7    Line a 10 inch cake pan with greaseproof baking paper. Alternatively you can use a
muffin pan or patty cake papers to make smaller cakes such as those pictured.
8    Pour the cake batter into the prepared cake tin and bake for approximately 45 minutes
for muffin style cakes and approximately 1 hour 15 minutes if using the 10 inch cake
pan.
9    Cake is ready when a toothpick or skewer inserted in the middle of the cake comes out
clean. Baking time may vary depending on the pan and oven you are using. If you are
worried that the cake is undercooked, continue to cook, checking in 10 minute intervals.
Remove from oven and leave to cool in the pan.
10    The cake/cakes are best eaten after being refrigerated which 'sets'
the cake
11    The cake will be very moist.

TO MAKE THE GANACHE:
1    Place all ingredients except the oil in a small
saucepan on high heat, stirring to combine.

3.5 oz/100g raw organic cacao butter, chopped

2    Let mixture bubble for 5 minutes, stirring to
keep it from sticking to the bottom of the pan.

½ cup/100ml coconut cream

3    Mixture will start to thicken.

1.5 oz/40g maple syrup, good quality

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4    Add oil and stir vigorously to incorporate oil
into the chocolate mixture.

1    Preheat the oven to 355°F/180°C.
2    Soak chia seeds in 6 tablespoons of water
to create a chia gel. The chia will absorb the
water and turn a gel like consistency.

5    Remove from the heat and allow to cool before
using it to top the cake.
6    The ganache will also set well in the fridge similar
to an icing or frosting and if covered will store in
the fridge for 3-4 days.

MAG
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