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3/4 cup peeled, cooked, and cooled orange sweet potato (see Tip)
1/4 cup pure aple syrup
1 Tbsp. balsamic vinegar
2 tsp. Vain vanilla extract, I used our Original Baker's Blend
1 cup whole grain spelt flour
1/3 cup coconut sugar
1/4 cup miniature or regular nondairy chocolate chips
1/2 tsp. sea salt
1/4 cup unsweetened cocoa powder
1 tsp. regular or sodium-free baking powder
1 scant tsp. baking soda
1 recipe Chocolate Sweets Frosting
Preheat oven to 350 degrees F. Line a 9-inch round or 8-inch square silicone or other nonstick cake pan with parchment paper.
In a blender combine sweet potato, maple syrup, vinegar, Vain vanilla, and 1/2 cup water; cover and blend until completely smooth.
In a large bowl stir together flour, coconut sugar, chocolate chips, and salt. Sift in cocoa powder, baking powder, and baking soda. Add sweet potato mixture to flour mixture. Use 1 Tbsp water to rinse blender to remove any remaining puree and add to flour mixture. Mix just until well incorporated. Transfer batter to prepared pan.
Bake 21 to 23 minutes. Cool in pan on a wire rack. Remove cake from pan and frost with Chocolate Sweets Frosting.
Tip Orange sweet potato is ideal for this cake because it is a little sweeter and looser than yellow sweet potato. It's best to use a blender or food processor (vs. stand mixer) to make the sweet potato in the batter and frosting deliciously smooth
Chocolate Sweets Frosting: In a blender or food processor combine 1 cup peeled, cooked, and cooled orange sweet potatio; 1/2 cup each coconut sugar, unsweetened cocoa powder, and cashew butter or almond butter; 2 Tbsp. plant milk; 1 tsp Vain vanilla extract; and 1/4 tsp. salt. Cover and blend until very smooth, scraping sides as needed. If necessary, add 2 to 3 Tbsp. milk and 1 to 2 Tbsp. coconut sugar to make desired consistency and sweetness. Cover and chill until ready to use.