This chocolate-packed creation is dairy-free, gluten-free, nut-free and vegan. In other words, a dream come true
For the cake:
• 20g chia seeds
• 100g coconut oil
• 280g rapadura sugar
• 150g orange sweet potato pureé (see note)
• 200g vegan milk chocolate
• 375ml plant-based milk
• 3 teaspoons vanilla extract
• 220g gluten-free plain flour
• 25g cacao powder
• 1 teaspoon baking powder
• 1/2 teaspoon ground sea salt
• extra cacao powder, for serving
For the frosting filling:
• 50g rapadura sugar
• 250g orange sweet potato pureé (see note)
• 30g cacao powder
• 3 teaspoons arrowroot starch
• 1 teaspoon vanilla extract
• 70ml maple syrup
• 60g vegan milk chocolate, melted
For the chocolate topping:
• 20g cacao powder
• 20ml maple syrup
• 40g coconut oil, melted
• 1/2 teaspoon vanilla extract
1 Line the base and sides of two 20 cm wide × 7 cm deep round springform cake tins with baking paper. Preheat the oven to 150°C (130°C fan forced).
2 In a small bowl, thoroughly mix the chia seeds and 80 ml water and set aside to become gelatinous.
3 In a large saucepan over a medium–low heat, heat the coconut oil, sugar, sweet potato, chocolate and milk. Heat until all the ingredients are melted and incorporated. Remove from the heat and add the chia mixture and vanilla. Mix well and set aside to cool.
4 In a large bowl, sift flour, cacao powder, baking powder and salt. Add the cooled chocolate mix and stir well.
5 Divide the mixture between the two prepared cake tins. Bake for 75–90 minutes. When you insert a skewer into the centre of the cakes, it will emerge with crumbs attached. Roll the crumbs from the skewer on your fingertips — if it balls and feels tacky, the cakes are ready!
6 Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
7 For the frosting, mix all the ingredients in a high-speed blender or food processor until smooth and thick.
8 Once the cakes are cool, place one cake on a serving plate. Top with the frosting, creating a smooth even layer. Top with the other cake and lightly press to securely position the cake on the frosting.
9 For the chocolate topping, combine all the ingredients in a bowl until smooth. Drizzle the chocolate over the cake.
10 Put in the refrigerator for 1 hour to set. Before serving, sift cacao powder over the cake. Serve and enjoy!
P.S Can be stored in an airtight container in the fridge for up to 4 days or sliced, wrapped in cling wrap and frozen for up to 1 month.
Recipe courtesy of Nicole Maree, extracted from The Healthy Convert