Betty Bake’s sweet potato chocolate cake

The pink icing on this gluten and dairy-free cake is made from raspberries and coconut cream


General info

Serves: 10

Ingredients

A gluten-free treat from South African gluten-free foodie blogger Bernice Griffiths, aka Betty Bake. She says, “I have made this cake many times over the years – it’s still a winner and used at every birthday and everything in-between!”

 

Ingredients: For the cake

  • 50g dark chocolate (I used 70% cocoa dark chocolate)
  • A tiny pinch of salt
  • 3 tbsp coconut milk or coconut cream
  • 1/2 cup to 1 generous cup jaggery or organic brown sugar (depending on how sweet your sweet tooth is)
  • 3 free-range eggs
  • 100ml coconut oil (melted)
  • 100ml olive oil
  • 1 cup baked and mashed sweet potato (roughly 240g when cooked)
  • 3 tbsp cocoa powder
  • 1 tsp bicarb
  • 1 tsp baking powder
  • 1 1/2 cups gluten-free flour

For the dairy-free pink icing

  • 1 -2 punnet of raspberries (and extra for a darker pink)
  • 1 cup coconut cream
  • 4 tbsp maple syrup (add more if you want it sweeter)

For the dairy free ganache

  • 200g melted 70% dark chocolate
  • 1 tin coconut cream or coconut milk

Preparation

For the cake

  1. Combine the dark chocolate, salt and coconut milk in a baine marie, stirring until smooth. Set aside.
  2. Beat the sugar, eggs, coconut oil and olive oil together until the mixture is thick and light. Mix in the sweet potato, then stir in the chocolate mixture.
  3. Add the cocoa powder, bicarb, baking powder and flour, beating well after the addition of each dry ingredient. If the cake batter seems very thick, add between 1/2 a cup and 1 cup of water until the consistency loosens.
  4. Place the batter in the cakes tins and bake for around 40 minutes, or until the cake springs bake when pressed and a skewer inserted into the middle comes out clean.
  5. Ice the cake with the buttercream. Melt the dark chocolate with a few spoons of coconut milk. Allow to cool, then pour over the cake.

For the dairy-free pink icing

  1. Blend all ingredients together, slowly adding more raspberries, depending on how pink you want the icing.
  2. Put in the fridge to thicken for an hour or so before icing the cake with it.
  3. Ice the entire cake

For the dairy-free ganache

  1. Melt the chocolate and coconut together; allow to cool. Pour the cooled, runny ganache over the top of the cake so it drips down the sides.
  2. Decorate with silver balls, sprinkles or whatever takes your fancy.

DISCLAIMER: Before starting any diet, you should speak to your doctor. You must not rely on the information on this website/newsletter as an alternative to medical advice from your doctor or other professional healthcare provider.

For more gluten and dairy-free recipes, visit www.bettybake.co.za

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