Fudgy Chocolate & Sweet Potato Cake Loaf
This Chocolate & Sweet Potato cake loaf is fudgy, rich, dense, moreish, scrumptious, with a melt-in-the mouth texture.
Servings: 8 slices
Calories: 343kcal
Ingredients
- 200 g Sweet Potato
- 170 g All Purpose Flour
- 120 g Brown Sugar
- 100 g Dark Chocolate
- 70 g Vegan Butter
- 60 g Dark Chocolate Chips
- 2 tablespoon Agave Syrup
- 2 tablespoon Cocoa Powder
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- 1 pinch Sea Salt
Instructions
- Peel the sweet potato and boil until soft.
- Preheat the oven at 170°C (340°F).
- In a large bowl mash the sweet potato with a fork, combine the sugar, the agave syrup, the vanilla extract and the apple cider vinegar.
- Melt the dark chocolate in the microwave or at bain-marie. Stir in the vegan butter until melted.
- Pour the chocolate and butter mixture over the mash potato and sugar, add a pinch of salt and mix until well combined.
- Sift in all powdered ingredients: flour, cocoa powder, baking soda and baking powder.
- Pour the mixture into a bread loaf tin (buttered or coated with baking paper).
- Sprinkle the dark chocolate chips on top.
- Bake for 45 minutes or until wooden skewer comes out of the loaf dry.
- Allow to cool at room temperature and enjoy!
Notes
If this sweet potato & chocolate cake loaf survives, it is even better the day after. It can be stored at room temperature up to 3 days into an airtight container, and for an extra couple of days in the fridge. Or you can store it in the fridge for max 1 week (but I'm sure it won't last that long!).
Nutrition
Calories: 343kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Potassium: 288mg | Fiber: 3g | Sugar: 25g | Vitamin A: 3887IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg