Incredible Chocolate Sweet Potato Cake

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

You’d never guess that orange sweet potatoes are the secret ingredient behind this lusciously moist vegan chocolate cake. The tasty tubers lend their creamy texture and subtle sweetness to both the cake and the frosting to create an undeniably delicious dessert sans dairy. Nut butter makes the decadent frosting extra smooth while the batter delivers a one-two punch of chocolate goodness thanks to both cocoa powder and vegan chocolate chips, which get tantalizingly gooey as it bakes. This sweet potato cake would be great topped with fresh berries, edible flowers, or a light dusting of powdered sugar—with or without the frosting. So what are you waiting for? Get out a fork and satisfy your sweet tooth!

subheading: FROSTING:

1 cup peeled, cooked, and cooled orange sweet potato (see tip in intro)

½ cup coconut sugar

½ cup unsweetened cocoa powder

½ cup cashew butter or almond butter

2 tablespoons plant-based milk

1 teaspoon pure vanilla extract

¼ teaspoon sea salt

subheading: CAKE:

¾ cup peeled, cooked, and cooled orange sweet potato

¼ cup pure maple syrup

1 tablespoon balsamic vinegar

2 teaspoons pure vanilla extract

1 cup whole grain spelt flour

⅓ cup coconut sugar

¼ cup miniature or regular nondairy chocolate chips

½ teaspoon sea salt

¼ cup unsweetened cocoa powder

1 teaspoon regular or sodium-free baking powder

1 scant teaspoon baking soda

Directions at forksoverknives.com

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