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Vegan Devil’s Chocolate cake

Today I want to share with everybody my secret recipe for everybody’s favourite chocolate cake. Chocolate, the ingredient that makes everyone happy! Yes, because due its triptophan-releasing compounds within, it can enhance our mood and make us feel conforted. Have you ever noticed when you eat chocolate you may feel soothed? This magical cake is made with lots of chocolate, so everytime you need a way out from your problems just grab a spoon! I’m joking of course! But being refined products free this solution can be better than the junkie cakes you may find around with lots of unnatural and processed stuff inside. The secret ingredient I’ll be using for this recipe is sweet potato, which makes everything super chewy and moist while adding sweetness as well. The filling and frosting is made also with some of it together with melted dark chocolate so it pairs perfectly with the rest of the cake. Let’s see together how to make it!

 

WHAT YOU NEED

  • 1/2 cup mashed cooked sweet potato (room temperature)
  • 1 1/2 cup rice milk 
  • 1/2 cup sunflower oil
  • 1 cup coconut sugar
  • 1 1/2 cups type 1 flour
  • ¾ cup cacao powder
  • 1 Tbsp of baking powder
  • 1 tsp of baking soda 
  • ¼ tsp himalayan salt
  • Sweet Potato Frosting
  • 2 large sweet potato 
  • 1 cup melted dark chocolate
  • 2 tablespoons coconut sugar
  • 1 tablespoon melted coconut oil
  • pinch of sea salt

 

WHAT TO DO

preheat the oven at 180C. In the meantime, to prepare the cake, mix all the dry ingredients together in a bowl and then add the rice milk, oil and when it starts to get thick add the sweet potato puree. Mix well until smooth and place in three different cake molds (16 Cm diameter) using baking wet strips to avoid the center of the cake to rise too much compared to the round edge. Cook for arund 15-20 minutes depending on the oven (do not overcook or it will get too dry!). Take it out and let to cool down. Do not worry if you notice the cake is too wet. This way it has to be!

In the meantime melt the dark chocolate and mix it together with all the other frosting ingredients. Before to fill and cover the cake wait till the chocolate in the frosting cools down so the cream will be firmer and more solid (take around 30 mins at room temperature, or put in the fridge to speed up the process).

Once everything’s ready start from the base filling each layer and then cover the whole cake with the rest of the frosting. Bow decorate the way you prefer (I used aome cacao bean chunks). Put back in the fridge and wait at least 2 hours before to serve. 

I’m sure this cake will last so little time in your fridge, but just in case remember to keep it stored properly in a separate container inside of the fridge for no more than 2-3 days maximum. Are you impressed how amazing plant-based cooking and baking can be now? Let us know and share your result! 

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CONTRIBUTOR

Jordy Poggi

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

Then  I flew to Thailand and Mexico for several years to focus on the spiritual side of well being, being aware that health is a state of complete harmony of the body, mind and spirit.

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