Gluten Free Fudgey Sweet Potato Cake
Still in search of a low carbs and sugar dessert to be compliance with my diet regime, and ran into this recipe for a pumpkin chocolate cake. I have a bunch of sweet potatoes on hand so this becomes a sweet potato cake instead, with much modifications: adding eggs, fat, a little sugar and a handful of chocolate chip. Pretty darn good.
Ingredients:
250g sweet potatoes, cut into chunks
150g whole oats
70g whole almonds
25g chia seeds
50g brown rice flour
1 tsp baking soda
1/2 tsp baking soda
1 tsp tumeric
5 tbsp coconut oil (70g = 585 calories)
2 eggs
1 orange + extra orange juice to make a total of 120ml
2 tbsp cocoa powder
1 tbsp brown sugar
Instructions:
Steam sweet potato chunks until they are soft when piereced
Use coffee grinder to grind chia seeds and a handful of oats into fine powser
Add to food processor, along with the remaining oats, almonds, brown rice flour, turmeric, baking soda and baking powder, grind fine
Zest orange, squeeze juice to make about 120 ml. add both to food processor
Add cooked sweet potato, eggs, coconut oil, and brown sugar and pulse until a uniform paste forms
Take out 1/2 of batter and set aside
Add cocoa powder food processor and mix well with the other half of batter
Oil loaf pan with coconut oil
Load each batter, one scoop at a time, on top of each other, ending with chocolate on top, layering chocolate chips in between layers
Bake at 350F for 1 hour to 1 hour 10 minutes
Keep cake in the loaf pan until cool. Don’t take out early as the cake may fall apart (no gluten remember)
Notes: This was a good experiment: both fudgy and chocolaty, and looks quite enticing. Swapping out 4 tbsp of sugar with a tablespoon of brown sugar and a handful of w chocolate chip brings out a nice balance of sweetness overall. I added oil and eggs (as opposed to none in the original recipe) to make the cake less dry and tastes more like a cake. I can’t taste either the orange zest or orange juice. One issue is that although the cake rose well, it took about 75-80 minutes for the toothpick to come out clean, and the yellow part of the cake still seems underbaked. I would definitely extend the cooking time by another 15-20 minutes, and maybe also try adding 5-10g of psyllium husk (soaked in orange juice) to see the cake will rise more and is lighter.