I like cake. If there’s anything my family would say about me is I will eat any cake and almost any Italian food. My sister decided that she wanted to bring a dessert to her friends’ brunch and I jumped at the challenge to make one for her. The challenge: a vegan cake that also fit my sister’s even more strict diet parameters.
It was surprisingly easy, and it tasted delicious! She let me choose what to make and I ran with it. Quinoa? Definitely gluten free and cake friendly so that was a synch, but I needed a tad help with the frosting. I ran across a recipe I could modify from Vitamin Sunshine, and my mom devoured it by itself!
I had to make two variations though. Because I needed more than one serving of the icing and I only had one white sweet potato, I decided to test both types for you! So I used an orange sweet potato for the second batch. The first with the white sweet potato was shiny and smooth, and a bit oily (maybe my proportions were off?) but it still had a strong fudgy taste that my mom preferred. The orange sweet potato second batch was not shiny like the first, and it had a milder, but still delicious and pleasant chocolate flavour. My sister and I enjoyed that one. I would try to make it again with the white sweet potato, but my preference would be for the orange one.
And without further ado, the recipe, modified, for your viewing pleasure!
Sweet Potato Chocolate Icing
Ices one layer of cake very well
3/4 cup sweet potato (from 1 medium sweet potato. If you have a bit more than that, don’t worry. It’s easy to add a bit more to your tastes later..)
1/4 cup + 2 tablespoons coconut oil
a little less than 1/4 cup of xylitol dissolved in a very small amount of hot water (try a tbsp or two)
50 drops of stevia
1/4 cup + 2 tablespoons cocoa powder
1 teaspoon vanilla powder
1/4 teaspoon sea salt
2 tablespoons non-dairy, non-soy milk (if needed)
1. Roast a sweet potato until the flesh is very soft (I cut mine in half and bake them at 400F for around 20 minutes, checking every five minutes afterward. Poke them with your finger – its fine to do so. If they keep an indent and feel squishy, they are ready!) Alternately, bake sweet potato in the microwave for 5-8 minutes, poking holes in it so that it cooks properly and does not explode (this dries out the sweet potato more but it still perfectly fine).
2. Add 3/4 cup packed sweet potato flesh to a food processor/ blender, and then add the coconut oil, xylitol, stevia, cocoa powder, sea salt and vanilla.
3. Process until the mixture is very smooth. If the mixture looks too dry or is too thick, add coconut milk or almond milk to thin to desired consistency.