Vegan Chocolate Cake

This was my first foray into vegan food. Well, food that I typically eat non-vegan that has been specifically made vegan. It was surprisingly (to me) good! 

Frosting

• 1 large sweet potato, enough to yield 3/4 cups mash
• 1/4 cup plus 2 Tbsp semisweet chocolate chips
• 2 Tbsp unsweetened cocoa powder
• 1 Tbsp melted coconut oil
• pinch of sea salt

Chocolate Cake

• 3/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp cinnamon
• 1 cup almond milk
• 3/4 cup maple syrup
• 1/4 cup extra virgin olive oil
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• Supernatural Starfetti sprinkles, optional

Preheat the oven to 425 degrees. Use a fork to poke a few holes in the sweet potato. Place on a baking sheet or piece of foil and roast until very tender, about 60 minutes. Let the potato cool slightly, then measure 3/4 cup of the soft flesh. In a small food processor, puree the sweet potato, chocolate chips, cocoa powder, coconut oil, and salt. The heat of the sweet potato will melt the chocolate. 

Reduce the oven to 350 degrees and grease an 8x8 inch baking pan. In a large bowl, stir together the flours, cocoa powder, baking soda, salt, and cinnamon. Add the almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla. Stir until combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the top of the cake springs back when pressed or a toothpick inserted in the center comes out clean. Place the pan on a cooling rack and let cool for 10 minutes. 

Gently loosen the sides of cake with a knife. Remove cake from the pan and place back on the rack to cool completely. Frost cake and serve. 

NOTES: This was my first time cooking with a sweet potato. Tell me this: couldn't I just heat the potato in the microwave like I do microwave baked potatoes? It only takes about 6 minutes, vs 60 and heating up the house with the oven. 

Serves 9

Prep Time: 15 minutes

Total Time: 1 hour 45 minutes

Recipe from www.LoveandLemons.com