The ultimate decadent chocolate cake: delicious, moist, free from refined sugar and totally vegan! This recipe is our go-to for all special occasions but the homemade eggs and toasted coconut topping make it perfect for Easter.
Ingredients
Chocolate sweet potato cake:
- ½ cup Aduna Super Cacao Powder
- 1½ cups diced, cooked and cooled sweet potato
- ½ cup maple syrup
- 1 cup + 2 tbsp water
- 1 tbsp vanilla extract
- ⅔ cup coconut sugar
- 2 cups spelt flour
- 2 tsp baking powder
- 1½ tsp bicarbonate of soda
- ¾ tsp salt
Chocolate mousse filling:
- 2 tbsp Aduna Super Cacao Powder
- 2 x 160ml cans coconut cream OR cream from 2 x 400g cans refrigerated coconut milk
- 2 tbsp maple syrup
- 100g 70% dark chocolate, chopped
Chocolate ganache:
- 100g dark chocolate, chopped
- ½ cup coconut milk
Marzipan eggs:
- 50g (½ cup) ground almonds
- 1½ tbsp agave syrup
- A few drops almond extract & vanilla extract
- Fruit/vegetable powders for colour (raspberry powder, Aduna Moringa Powder and ground turmeric)
For topping:
- Toasted coconut
Method
Cake:
- Preheat oven to 180°C/350°F and lightly grease 2 x 8" round cake tins with coconut oil.
- Place the cooked sweet potato, maple syrup, water and vanilla in a high-powered blender or food processor and blend until smooth.
- Sieve the flour, salt, Super Cacao, baking powder and bicarbonate of soda into a large bowl.
- Stir in the coconut sugar until well combined.
- Add the sweet potato mixture and mix until just combined.
- Pour into the prepared tins and bake for 20–22 minutes.
- Leave to cool completely before removing from tins.
Chocolate mousse filling:
- Using an electric or hand whisk, beat the coconut cream until fluffy.
- Melt the dark chocolate in a bowl over a pan of boiling water.
- Add the melted chocolate, maple syrup and cacao powder to the whipped cream.
- Mix gently to combine and refrigerate for 20 minutes to thicken.
- Sandwich the 2 cake layers together with the chocolate mousse (you may not need quite all of it).
Chocolate ganache:
- Heat the coconut milk in a small pan until steaming hot but not boiling.
- Remove from the heat, add the chopped chocolate and stir to melt.
- Leave for 15 minutes to thicken, until pourable but not too runny.
- Pour ganache over the cake and spread evenly.
- Top with toasted coconut and the marzipan eggs (use a little spare ganache to stick the eggs in place).
Marzipan eggs:
- Add the ground almonds and agave syrup to a food processor and process briefly until it comes together when pressed between finger and thumb.
- Divide into 3 and add the fruit/vegetable powders to colour.
- Roll into 15–20 small "eggs" and refrigerate until ready to use.
Enjoy!
Recipe by Coconut and Berries
