Recipe by: thegreencreator.com
(Jean’s Note: A great, chocolate dessert. The cake is moist and tasty. It definitely gets a thumbs up! )
- 2½ cups ( 300 grams) all-purpose flour *
- 1½ cups ( 270 grams) pitted Medjool dates
- ½ cup ( 125 ml) water
- 3/4 cup ( 75 grams) raw cacao powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond or oat milk
- 1 cup ( 250 ml) water
- 3 tablespoons maple syrup or coconut syrup
- ½ cup ( 100 grams) sweet potato puree
- 4 tbsp white vinegar
- 1 tbsp vanilla extractor powder
- Optional: shredded coconut (grinded) and/or powdered sugar for decorating
- Preheat the oven to 350°F / 170°C
- Blend the dates in a blender with half a cup of water and set aside.
- Cut the medium sweet potato (about 115 grams) in half and place inside down in the preheated oven for about 20 minutes or until soft. Alternatively, you could peel and cut the sweet potato in cubes and boil for about 15 minutes in a pan with water. Both methods are fine to create sweet potato puree. I find the oven method easier as I will need to use the oven later and it’s also very easy to scoop out the sweet potato mash once done.
- I used a non-stick Bundt cake pan, but if your Bundt cake pan is not a non-stick pan you will need to use an oil or butter to prevent sticking. Set aside for later.
- In a large bowl, whisk together the flour, cacao powder, date paste (dates that you blended with water), salt, baking powder, and baking soda.
- Add in the almond- or oat milk, water, and sweet potato puree, and mix very well. Add in the vinegar and vanilla, and mix until well combined.
- Pour the batter into the prepared pan, and bake for 40-45 minutes.
- Let cake cool completely before removing from the pan.
- Once the Bundt cake is cooled, flip onto a plate and sprinkle with sugar or like I did with shredded coconut.
- A mixture of flours also work such as gluten free oat flour with buckwheat flour or half all-purpose and half oat flour