“I’ll do almost anything for cake – even trample little children!” Gayle King
Let’s be honest – cake is just one of the best thing EVER. And cake should be for everyone. There will never be any cake-bashing happening on this website! But cake can also play havoc with our bodies. Having been gluten free and sugar sensitive for a while now I needed a way to keep the input of chocolate cake going and this recipe ticks all the boxes.
My Mum’s usual comments about these new recipes is that they taste ‘healthy’ i.e. ‘it tastes like a piece of cardboard mixed with ground’. But this cake even passes the Mum test…so you really have no reason not to give it a go!
For the cake:
- 2 medium sweet potatoes, peeled and grated (the side you grate cheddar with!)
- vanilla seeds (I have found an amazing new product in Tesco which is dried vanilla in a salt grinder – no added sugar and keeps forever)
- 2 eggs
- 1/2 cup honey/agave syrup
- 1/2 cup olive oil
- heaped teaspoon gluten free baking powder
- 1/2 teaspoon bicarb of soda
- 1 cup cocoa powder
- 2 tbsp coconut/rice flour
For the filling:
- 300ml double cream (or thick coconut milk if you don’t fancy the dairy)
- 150g raspberries
Making the cake:
– Preheat the oven to 180’C and oil and 20cmx20cm tin.
– Combine the sweet potato, ½ teaspoon ground vanilla, eggs, honey and olive oil in a bowl.
– Add the dry ingredients and combine until everything is mixed together well.
– Spread the mixture evenly in the tin, I find it easiest to flatten it with my hands.
– Bake for 10-15 minutes until a skewer comes out dry, my oven is notoriously difficult so this might vary for you considerably.
– Allow the cake to cool slightly before turning out onto a drying rack and cooling completely.
– Meanwhile whip the double cream until it forms soft peaks.
– Once the cake is cool, slice in half horizonatly, it is not a very deep cake so be careful here!
– Spread the cream onto one side, cover with raspberries and sandwich together. Cut into 16 pieces.