A recipe for a Delicious Chocolate Cake that’s Vegan and Easter friendly ( good for the kids too!)
I have made this cake before. Lots of times actually but when I found the perfect ganache to go with it, that’s when I knew you should see it again too. If I made you this cake you would not even guess it had no eggs and no dairy in it, effectively rendering it Vegan…….I don’t always like to put a recipe into a category that might scare some people off. Don’t be scared of Vegan food it is lots of scientific fun and sometimes throws ingredients together you just may not expect.
You loved the Sweet Potato Coconut and caramel mini cheesecakes and how about the Sweet Potato No Knead Buns?. They were fun too. I hope that this prepares you for the ganache on this Delicious Chocolate Cake. All you need to prepare the icing it is a lovely roast sweet potato and some dark chocolate.
I didn’t do any science experiments, but when I was searching for the ideal icing to match this cake I came across a whole new world of sweet potato cooking. If you want an explanation how this frosting works head to The Kitchn.
When it is warm you can pipe with it like I did with one of my cakes in this post. Once it sits for a little while it gets firmer and you need to spread it. Either way it is chocolatey heaven. I used Vegan friendly chocolate for one of these cakes and a 70% chocolate for the other. I am also testing it with a milk chocolate (500 gm potato to 200 gm milk chocolate) and OMG it’s like caramel. You MUST try it! (PS this one was a science experiment, actually) I have also since discovered that you can make this in your food processor too for an amazingly smooth version with out the hand held mixer. SO, you can make it both ways. Go figure.
I had this cake sitting in my kitchen. Just languishing amongst the other baked goods from this week. So it was sitting forlornly in the cake carrier on the bench. I think I had contemplated giving it to the warehouse guy at work and changed my mind because he still hadn’t finished the cherry ripe chocolates from last week ( poor guy). A friend came to stay and arrived before I got home. When I walked in the door he had a guilty look on his face.
“What’s up with you?” I said dropping my bag in the hallway.
” I am sorry” he said, ” I found that chocolate cake and I ate half”.
I laughed so hard…. and then thanked him.
Note: *If you ever come and stay at my place you can eat anything you can find.
This is a great recipe for kids…just in case you hadn’t figured that one out.
- 225 gm Plain flour (1.5 cups)
- 1.5 teaspoons baking powder
- 30 gm Cocoa powder - dark
- 200 gm caster sugar (1 cup)
- 250 ml water (1 cup )
- 1 Tablespoon white vinegar (or any vinegar)
- 125 ml vegetable oil (½ cup)
- 1 teaspoon vanilla
- 500 gm unpeeled sweet potato (uncooked weight - you might need two)
- 350 gm dark chocolate cut into pieces
- Oven 170 C / 350 F deg, to bake the cake / 8 inch cake tin - 20 cm. 200 C / 180 F to bake the sweet potato
- Put the flour, baking powder and sugar in a bowl with the cocoa powder.
- Add the water, vanilla, oil and vinegar. Mix until a smooth batter is formed
- Pour into a lined round tin. Bake gently for 30-40 minutes or until cooked in the centre when tested with a toothpick. If you have a hot oven bake at 160 C.
- Break or chop the chocolate up into tiny pieces and put into a bowl. Scoop out the potato and put into the bowl with the chocolate and mix till melted. Use a hand mixer to give the ganache a beating and cool it down
- You can peel and put the potato into a food processor and whizz till smooth and the chopped chocolate and process till smooth.
- The ganache will get firmer as it cools so if you want to pipe do it straight away.
This might deserve a post of it’s own. Vanilla Vegan cake ( the cocoa replaced with extra flour and a milk chocolate sweet potato ganache.