Thursday, May 5, 2011

Sugar-free Sweet Potato Chocolate Cake

I am so excited to share this recipe with you! Not only is it refined sugar-free, but it has healthy ingredients like sweet potato, millet, banana, and avocado. I was nervous about the strange components but it is very similar in flavor and texture to a banana cake that my mom makes.
Adapted from a recipe by Stephanie Laidlaw at Hope for Healing.

Servings: 16
Total time: 2 1/2 hours, including 1 hour to cool


1 1/3 c white whole wheat flour
1 1/2 c cooked millet or quinoa (1/2 c uncooked)
1 c sweet potato puree (1 large sweet potato, boiled and pureed with a bit of water)
1/4 c honey or agave
1 banana, pureed
1/4 c olive oil
1/2 c unsweetened soy milk
3 T cocoa powder
1 T flax meal
1 1/2 tsp baking powder
1 tsp of baking soda
1/2 tsp of sea salt
1 tsp of ground ginger
1 tsp cinnamon


1 small avocado
2 tsp cocoa powder
2 T honey or agave
3 T unsweetened soy milk
Bring 2 cups of water to a boil and add 1/2 c uncooked millet. Return to a boil, then reduce heat and simmer for 30 minutes or until all water is absorbed. Cut the sweet potato into medium-sized chunks and add to a small pot of water. Boil until potatoes are soft, about 20 minutes, and puree in a food processor with a few tablespoons of water from the pot.

Meanwhile, preheat your oven to 350 degrees and combine the other cake batter ingredients in a large bowl. Add the sweet potato puree and millet when they are finished. Beat together for 1-2 minutes or until thoroughly combined.

Lightly grease or spray a 9x9 inch pan. Pour the batter into the pan and spread it out evenly. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool on a rack for 15 minutes, then transfer to a plate upside down so the smooth bottom is now on the top. Let cool completely before frosting, about 1 hour.

After the cake has been out of the oven for about 50 minutes, make the frosting by putting the avocado, cocoa powder, honey, and soy milk in a food processor and blending until smooth. Spread onto the completely cooled cake.

It's important to let the cake cool in the pan for a bit before transferring to a plate

The consistency of the frosting should be like that of a mousse

Enjoy your guilt-free dessert!

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