Vegetable-Based Chocolate Cake

Looking at the photos of this cake, you may be surprised to learn that the main ingredient is sweet potato. It may also surprise you that it tasted exactly the same as a rich, chocolatey gateau typically found in the aisles of M&S or at a nice restaurant.

I made the cake for a celebration back in July and it was really well received. The best part of making it was how easy it was - you need a pot, a blender and an oven. And the rest is simple. The cake itself is made up of two cake recipes put together; the icing was meant to be a 'fudge' cake but it was so gooey that it wouldn't actually set in my fridge. So, after some trawling through Pinterest I found another recipe that would make up the actual cake bit of the cake, and I put the two together. The result was as you see below...

Please see the two links for the cakes below as well as my method.

Cake 1 (used for the icing and middle layer): Credit to Plant Powered Kitchen. Click here to view.

Cake 2 (the cake itself): Credit to One Green Planet. Click here to view.

Ingredients
As per the above two links
Additional ingredient: cacao nibs

Method
1. Make cake 1 first, doubling the recipe for a larger cake.
2. Make cake 2. I found that the ingredients as listed made only enough for one layer of the cake so would recommend doubling all of the quantities if you want to make a double layer cake like I did.
3. Once the layers of cake 2 are cooked and cooled, choose your bottom layer and smother it in cake 1 (aka the icing). I made this around 1cm thick. Once you have done this, carefully place the other layer of cake 2 on top and gently press it down so it is firmly stuck on the icing.
4. Use the remainder of cake 1 (aka the icing) to ice the top of the cake, ensuring it is equally spread out.
5. Top the cake with cacao nibs for an extra-chocolatey finish.
6. Enjoy with a steaming cup of peppermint tea

I cannot emphasise how easy and tasty the cake is, so f you have a birthday or other celebration coming up, or just fancy a sweet treat without the guilt, I definitely recommend it. The best thing about the cake is you know exactly what is going in it and it is free from sugar, gluten, dairy and preservatives, making it perfect for those with intolerances or those like myself who want to avoid those ingredients completely.

- Anna