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.

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