I came across a recipe from the beautiful Deliciously Ella, who I've been a huge fan of and also, someone that inspired me to eat clean. And I knew she would have something yummy for me to bake. I typed in chocolate into her blog's search engine.
BINGO! This beauty popped up.
Her cake looks much prettier than mine. But my family and I enjoyed the cake regardless of how it looked. The only ingredient that I swapped out was the buckwheat flour because I had garbanzo bean flour. I don't think it made a big difference but maybe I'll follow the exact recipe next time!
- 3 medium/large sweet potatoes
- 2 cups of ground almonds (I almost used almond flour)
- 1 cup garbanzo bean flour (I think any flour of your choice would be fine)
- 1 Tb cinnamon
- 4 Tbs raw cacao powder
- pinch of salt
- 6 pitted medjool dates - I soaked these for a little bit.
- 2 Tsp vanilla bean paste
- 3/4 C water
- 1/4 C raw agave syrup (add more for extra sweetness)
- 4 avocados
- 1 very ripe banana
- 6 pitted medjool dates (these were soaked as well)
- 4 Tbs of raw cacao powder
- 3-4 Tbs of raw agave syrup (add more for extra sweetness)
Preheat the oven to 355F.
Start by peeling the sweet potatoes. Then cut them into chunks and steam them for about 20 minutes, until very soft. Then while the potatoes steam, place the ground almonds, flour, cinnamon, cacao powder, and salt into a large bowl and mix until well combined. Keep this to the side.
For the icing, place all the ingredients - avocados, banana, dates, cacao powder, and agave syrup - into a food processor. Pulse first and then let it blend for a couple of minutes until a smooth, thick consistency appears. Place this mixture into a medium sized bowl and store into fridge until ready to use.
The sweet potatoes should be ready by now. Transfer them into the food processor/blender with the pitted dates, vanilla bean paste, water and raw agave syrup - blend until smooth. Then mix this into the bowl of dry ingredients (I added more water until the consistency of a cake mix appeared).
Pour this into round cake pans and bake for approx. 20 minutes - until you can put a toothpick in and comes out clean. Let these cool, then turn them upside down onto a cooling rack for about 5 more minutes until they have completely cooled.
Once cool, it's time to put the cake together! Put one layer of cake on the bottom, then spread a layer of icing over it. Then place raspberries around the edge with a few in the middle (for balance). Then repeat until you have the last layer of cake. Top the final layer with icing, more raspberries and almonds. I also put raw cacao nibs for more texture and flavor. Then, slice and serve!