March 4th was National Pound Cake Day. To celebrate, I rolled out another version of my popular sweet potato chocolate cake. Still gluten free and still without added, refined sugar. (You can omit the ruby chocolate to keep it vegan, too).
You don’t need piles of sugar for a dessert to be delicious! I’m going to really be focusing on that philosophy moving forward. I already tend to reduce the amount of sugar called for in recipes, but I’m going to reduce even more and try to use primarily natural sweeteners. What are your favorite all-natural sweeteners? Tips and tricks appreciated in the Comments
Preheat oven to 350 and line a standard bread tin with parchment paper
Poke holes in sweet potato with fork and pop it in microwave for 5 minutes and then in 2 minute increments until cooked through and soft. Let sit for 10 minutes to cool
Discard skin and add potato to food processor with almond milk. Combine until smooth. If no food processor, mix in bowl with wooden spoon until combined/smooth.
Add coconut oil to a large, microwave safe mixing bowl and microwave in 30 second increments until melted.
Add the sweet potato mixture to the melted oil along with the maple syrup, preserves, salt and almond flour. Combine
Sift in the gluten free flour, cocoa, baking powder and baking soda. Combine until just blended
Fold in chocolate chips.
Transfer to bread tin. Gently shake to remove air bubbles
Bake for 35-40 minutes until toothpick comes out with moist crumbs but no batter
Let cool completely before removing from tin
Drizzle melted ruby chocolate on top!
What do you call an island inhabited only by cakes? DESSERTED
Let me know if you try this or the original sweet potato and orange chocolate cake!!