Tuesday, September 18, 2012

BAKED SWEET POTATO CHOCOLATE CAKE (GLUTEN FREE)


GLUTEN FREE sweet potato chocolate cake, bety bake, healthy tea time treats, chocolateGLUTEN FREE sweet potato chocolate cake, bety bake, healthy tea time treats, chocolate


I wanted to bake a "healthy" chocolate cake and in cases like that I usually make a Beetroot chocolate cake. But on this very day I didn't have any beetroot in my fridge and so with some tweaking and hoping and substituting this cake was born - Baked Sweet Potato Chocolate Cake.

You know what - it turned out better than my beetroot version ... and so this is the NEW chocolate cake in our house! It is softer and sweeter - even though the same amount of sugar is used. This is because the sweet potato is baked in the oven till caramelized on the edges and it is naturally sweet.   

Not to say the beetroot chocolate cake is no longer good enough, if I can't get sweet potatoes then it will be back on the menu shortly but this cake has really stolen the show.

GLUTEN FREE sweet potato chocolate cake, bety bake, healthy tea time treats, chocolate


*Bake a large sweet potato with its skin on in the oven at 180 degrees celcius (turn half way through baking). Bake until soft when inserted with a knife and the outside yields nicely when pushed with a thumb. Some of the outside may look dark (brown to slightly black in places) on the outsides as the sweet potato caramelizes inside its skin. Allow to cool and then peel and mash with a fork.


INGREDIENTS (BROKEN UP INTO 4 PARTS)

STEP 1:

50g dark chocolate (I used 70% cocoa dark chocolate)
a tiny pinch of salt
3 Tablespoons of cream

 combine the 3 ingredients and melt in a baine marie - stir until smooth and put to one side.

STEP 2:
1 generous cup /200g/250ml Jaggery or Brown Organic Sugar
3 Free range eggs
100ml coconut oil (melted down to measure)
100ml olive oil

Beat/mix together with a stand or hand mixer in a large bowl until thickened and the mixture has lightened a little

STEP 3:
1 cup /250ml baked and mashed sweet potato (roughly 240g when cooked) *see note above*
add to the egg/sugar mixture above and mix in then add the chocolate cream and mix in until totally incorporated.

STEP 4:
3 heaped dessert spoons of cocoa
1 teaspoon bicarb
1 teaspoon baking powder
1 and a half cups / 375ml Gluten Free flour mix
Gradually add each ingredient above one by one beating after each addition to the mixture.
Place mixture into 2 buttered and floured  small to medium cake tins and place in the oven at 155 degrees celcius for roughly 40 minutes - until the cake springs back to the touch and the knife inserted into the middle of the cake come out clean.

 
Ice as desired - I used a home made custard for the center and divided it in half and stirred the other half of the bar of chocolate in the custard until melted and all chocolatey for the top :)



37 comments:

  1. Oh this sounds so decadent!! I could so have a piece right now ;)
    Love the plate and cutlery and is that gold on the side of the cake there?!

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    Replies
    1. yes it is GOLD dust :) I love decorating with it! :)
      thanks :)
      I hope you are well
      hugs
      B

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  2. Replies
    1. thanks British girl in Norway :)
      it was delicious :)
      hugs
      Betty Bake

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  3. Hi I assume I can use all purpose flour?

    Will the quantitities be the same as in your recipe? Please advise accordingly, if possible.

    Romana.

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    Replies
    1. HI Romana
      Yes you should be able to use all purpose flour - maybe slightly less than the amount in the recipe because wheat flour has a lot of gluten and will make it more sticky. just add half of the amount and mix in and then add a little at a time until you have a medium thick mixture that isn't stiff or to thick.
      Im sure it will come out super yummy!
      enjoy

      Betty Bake x

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  4. Thanks Betty! I made it yesterday and the texture was beautiful and moist and airy! Sadly, there was a rather strong chemical smell and taste, as if my bicardonate of soda had a bad reaction . I did add some yogurt instead of the coconut oil, that's maybe why... My toddler doesn't mind the taste. So I'll do it again very soon with much less bicarb or another brand!
    Any way looking forward to trying all your other great recipes!

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    Replies
    1. Oh dear ... yes it could be the reaction between the yoghurt you decided to add and the bicarb. Maybe next time try adding another oil instead of the yoghurt :)
      glad the little one still likes it :)

      hugs
      BB

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  5. I kid you not, this was a flipping nice delicious yummy scrumptious healthy gluten free organic wonder of note.........babe please can i have another one ;-)

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    Replies
    1. oh sweetie - I need to find more organic sweet potatoes. mmmm it was yummy!
      love you
      BB x

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  6. This cake looks divine! Can't wait to try it!!

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    1. It is very yummy - I hope you like it as much as my family do! - they are asking me to bake another... actually nagging me!

      enjoy
      Betty Bake

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  7. I make a cocoa sweet potato pound cake regularly but never gluten free. Can't wait to try this version.

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    Replies
    1. hope you are impressed with it! :)
      thanks for stopping by sandra - its always nice to hear from you

      Betty Bake x

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  8. That sounds like one awesome cake ! My family eats a lot of sweet potatoes and brownies...I definitely have to test it on them :). We are also vegetarian, so any thing that we eat I need to make sure has extra nutrition.Also one question, what brand of chocolate do you use for this cake ? any special recommendations ?

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    Replies
    1. Hi Aneta
      I use the brand of chocolate called Cachet or otherwise Lindt - I always use 70% or higher cocoa content
      IT is yummy - hope you try it :)
      thanks for stopping by

      Betty Bake

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  9. oh my word ... that looks so good. can you ship me a big slice:)

    ReplyDelete
    Replies
    1. i wish I could - but I think it may get smooshed!!!
      thanks for stopping by :)
      big hugs

      BB x

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  10. Thank you for sharing this wonderful recipe! It looks delicious!

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    Replies
    1. thanks Lisa :)
      thanks for commenting
      It is so chocolatey and very good - it was my pleasure to share it!

      hugs
      BB

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  11. this cake looks really delicious + i must say ive never heard of sweet potatoes adding in. this will definitely make it healthier for the kiddos and a chance to squeeze in a vegetable!

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  12. Oooooh yummy!!!!! I bet the sweet potatoes making it super rich and moist! It's almost like the sneaky chef adding in the veggies to a cake!!!!

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    Replies
    1. :) it is SUPER yummy :) enjoy if you make it!

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  13. wow!!!!!!!!!!!amaging is all i can say...

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  14. Hi, great pictures and ingenious ideas for a healthy cake! I was wondering, could I SUBSTITUTE sugar for honey or banana or dates? And what amount would that be? Anyone? Thanks.

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    Replies
    1. Hi I have had reports of people using honey instead of sugar with great results :)

      hope it comes out great

      Betty Bake

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  15. DO you use Both Coconut Oil and Olive Oil. Could I use all Coconut Oil?

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    Replies
    1. i suppose you could just use one .... :) let me know how it comes out
      BB

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  16. Finally tried this out and oh yum! So moist! I nearly had a breakdown when I wasn't sure if it was cooked properly after an hour (I think my oven is cooler than it says!) and it doesn't look half as pretty as yours but it tastes delicious!
    I substituted the cream in Step 1 with orley whip for a dairy free option and used honey instead of sugar. I also made your home made custard for the top and am popping over to that recipe now to comment! :)

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    1. So bummed I haven't got a reply to my rave review! Making it again right now and thought I'd check (so I'm not stalking or anything!) to see. Oh well, delicious!

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    2. sounds amazing - well done :) so sorry didn;t reply sooner .... your comment got lost in comment land!! SORRY!

      so glad you like and are making it again!

      hugs
      BB

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  17. It all sound so amazing!!! Can I hire you in advanced for next year:)

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