Vegan Purple Yam/Sweet Potato Chocolate Cake & Frosting

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Yay, today is my hubby’s birthday! What better way to celebrate than to make a healthy cake! Seriously, I’ve been wanting to make a cake out of purple sweet potatoes forever, but for some reason I got sidetracked and forgot.

I went searching for some purple sweet potato recipes just to get some inspiration ideas and came across this absolutely hilarious line: “Purple potato Peel, steam, compressed into mud.” – ROFL, I’m pretty sure mud is suppose to be mash, but this is just adorable. I love it!

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I actually had quite a few stumbling blocks with this recipe. I actually didn’t make the purple sweet potato frosting at first. That was a second attempt. The first one went a bit crazy. Lesson of the day: Do not ever put cashew in the blender if you’re not planning to blend a lot, because blenders don’t seem to like small amounts, and won’t blend it properly. It will leave your so-called frosting full of chunks, which ain’t pretty. So with that failed attempt, I set off to do something else, to make a frosting out of sweet potato puree!

I actually realised that you an switch the little silver cap thing from the cake decorating tool! I will give you another pointer, if you’re trying to decorate a cake, don’t have chunks in the frosting because it will stop the frosting from coming out as the hole is too tiny, which will um, leave a little congestion.

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Vegan Purple Yam/Sweet Potato Chocolate Cake & Frosting

Sweet Potato Puree
2 large yams/sweet potatoes (or 4 medium)

Cake
1 cup purple sweet potato puree (instructions below*)
1 cup spelt flour
1/4 cup whole wheat flour
1/2 cup unsweetened almond milk
1/2 cup & 2 tablespoons white grape juice
2 tablespoons ground flaxseed
2 tablespoons extra light olive oil
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/4 teaspoon Himalayan/Sea salt
1/4 cup & 1 tablespoon cacao/cacao powder
1 tablespoon cacao nibs
2 tablespoons molasses (*1 if you want it less sweet)

Purple Sweet Potato Frosting
1 cup sweet potato puree
3 tablespoons unsweetened almond milk
1 tablespoon extra virgin olive oil
1 tablespoon shredded coconut

Making the purple yam/sweet potato puree: Preheat oven to 375°F (190°C). Wash the sweet potatoes but don’t peel. If your sweet potatoes are giants, cut them in smaller pieces so it will cook faster. Put them in the oven and bake for about an hour and check by running a toothpick down. If it’s soft, then it’s ready. If not, cook longer. Mine took about one hour and 40 minutes. Peel the cooked sweet potatoes and put them all in a blender and blend until it’s completely smooth.

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Making the Cake:
Preheat oven to 375°F (190°C). In a large bowl, add the spelt flour, whole wheat flour, almond milk, grape juice, flaxseed, olive oil, baking powder, baking soda, vanilla extract, salt, carob/cacao, cacao nibs and molasses. Stir or whisk until the batter is very well blended.

Grease a cake pan and carefully spoon the batter on it. Bake in the oven for 30 minutes and start testing the cake by running a sharp object like a toothpick or skewer in the centre. If it comes out clean, then it’s done. Mine took about 40 minutes to cook.

Run a thin and sharp knife carefully along the edges of the cake to release it.

Making the Frosting:
Add one cup of purple yam/sweet potato puree in the blender with 3 tablespoons of unsweetened almond milk, one tablespoon shredded coconut and a tablespoon of extra virgin olive oil. Blend until everything is smooth, then spoon it into a cake decorating tool. Decorate the cake in any way you want, then cut it into pieces to serve.

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I also want to show off my cute little flower here. I ordered these on Etsy only last week because I got so jealous seeing amazing food blogs with beautiful flowers and since I live in a place where we don’t have a garden, I was going crazy because I loved flowers. It suddenly came to me that I should look for dried flowers, so I found a store called LarkspurHill on Etsy that sold wedding confetti and dried flowers. This little flower really fits perfectly!

And of course, I NEED MORE WOOOOD!!!!!!!!!!!!!!!

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Vegan Purple Yam/Sweet Potato Chocolate Cake & Frosting
Serves: 2
 

Ingredients
Sweet Potato Puree
  • 2 large yams/sweet potatoes (or 4 medium)
Cake
  • 1 cup purple sweet potato puree (instructions below*)
  • 1 cup spelt flour
  • ¼ cup whole wheat flour
  • ½ cup unsweetened almond milk
  • ½ cup & 2 tablespoons white grape juice
  • 2 tablespoons ground flaxseed
  • 2 tablespoons extra light olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon Himalayan/Sea salt
  • ¼ cup & 1 tablespoon cacao/cacao powder
  • 1 tablespoon cacao nibs
  • 2 tablespoons molasses (*1 if you want it less sweet)
Purple Sweet Potato Frosting
  • 1 cup sweet potato puree
  • 3 tablespoons unsweetened almond milk
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon shredded coconut

Instructions
  1. Making the purple yam/sweet potato puree: Preheat oven to 375°F (190°C). Wash the sweet potatoes but don’t peel. If your sweet potatoes are giants, cut them in smaller pieces so it will cook faster. Put them in the oven and bake for about an hour and check by running a toothpick down. If it’s soft, then it’s ready. If not, cook longer. Mine took about one hour and 40 minutes. Peel the cooked sweet potatoes and put them all in a blender and blend until it’s completely smooth.
  2. Making the Cake:
  3. Preheat oven to 375°F (190°C). In a large bowl, add the spelt flour, whole wheat flour, almond milk, grape juice, flaxseed, olive oil, baking powder, baking soda, vanilla extract, salt, carob/cacao, cacao nibs and molasses. Stir or whisk until the batter is very well blended.
  4. Grease a cake pan and carefully spoon the batter on it. Bake in the oven for 30 minutes and start testing the cake by running a sharp object like a toothpick or skewer in the centre. If it comes out clean, then it’s done. Mine took about 40 minutes to cook.
  5. Run a thin and sharp knife carefully along the edges of the cake to release it.
  6. Making the Frosting:
  7. Add one cup of purple yam/sweet potato puree in the blender with 3 tablespoons of unsweetened almond milk, one tablespoon shredded coconut and a tablespoon of extra virgin olive oil. Blend until everything is smooth, then spoon it into a cake decorating tool. Decorate the cake in any way you want, then cut it into pieces to serve.

 

7 comments

    • Susanna

      I haven’t tried, so I’m not sure. Though it won’t taste too different, but colour will be. I think oil gives it extra taste, if you make without it, it may taste more like mashed sweet potatoes.

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