Updated: Aug 20
This moist and flavorful cake topped with fudgy thick icing-like topping will make anyone happy.
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Yes, I have been very focused on the sweet potato baking the past year, but, really it works so well, and if I can avoid using wheat and refined sugar without compromising taste or quality, that's what I will do! If you have made any of the other sweet potato cakes, this will be "a piece of cake" to do. Now let's get to it.
Chocolate Fudge cake
Yield: 1 large cake (my cake tin is 20 cm / 7,5 inches in diameter) or 2 smaller ones.
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes, depending on the size of cake tin.
200 g (1/2 lb) sweet potato, raw
2 large eggs
10 medjool dates pitted (100g or 2/3 cups)
2 tbsp. coconut oil
1 tsp. baking powder
4 tbsp unsweetened cocoa powder
1/4 tsp salt
50 g (1/2 cup) almonds
30 g (1/3 cups) rolled oats
Fudgy chocolate spread:
You will need: