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–+ servings
Double chocolate cake with tofu and sweet potato
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Yield: 10 people

Double Chocolate Cake With Tofu And Sweet Potato (Easy)

Prep Time: 20 minutes
Cook Time: 35 minutes
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Ingredients
 

For the cake

  • 200 g sweet potato, peeled and steam (or roasted)
  • 1 chia eggs, (1 tbsp chia seeds mixed with 3 tbsp water)
  • ½ cup oat flakes, reduced into flour (gluten free if you wish), approx. 40 g
  • 120 g silken or soft tofu, cut into pieces
  • 1 cup almond flour, approx. 90 g
  • ⅓ cup maple syrup , approx. 100 g
  • 3 tbsp plant milk of choice, (oat or almond milk)
  • ½ cup almond butter , (blanched almond butter or regular almond butter)
  • ½ cup raw cacao powder, + extra for topping if needed
  • 1 tsp baking powder
  • Pinch Himalayan salt

For topping

  • 75-100 g dark vegan chocolate, melted , adjust to your liking (full coverage or less chocolate if you create swirls on top)
  • Pinch Himalayan salt on top

Instructions
 

For the cake

  • Preheat the oven to 175℃ (fan).
  • Wash and peel the sweet potato. Cut it into medium pieces and steam for 10 minutes or until soft. Set aside.
  • Prepare the chia egg by whisking well 1 tbsp chia seeds with 3 tbsp water, making sure all the seeds are fully coated. Let it sit for 5 to 10 min.
  • In the meantime, place the oats in a food processor and reduce into flour. Add all the remaining ingredients (sweet potato, chia egg, tofu, almond flour, maple syrup, plant milk, almond butter, raw cacao powder, baking powder, and salt) and pulse/blend again until smooth.
  • Line a springform pan and pour the chocolate batter into it. Gently tap the pan on the counter a few times to release any air bubbles.
  • Place on the middle rack of the oven and cook for 30-35 minutes. Do not overbake. The cake might be a sliglty wobbly/soft in the middle and this is normal.
  • After 30–35 minutes, remove the cake from the oven and place it on a cooling rack. Let it cool for 1 hour, until it reaches room temperature (do not remove it from the pan yet).

For topping

  • Prep the cake, removing the springform pan and moving down the waxing paper.
  • Then, break the chocolate into pieces and place them in a medium bowl. Melt the chocolate using a bain-marie or in the micro-wave. Using a metal fork, create swirls or cover the cake completely, letting the chocolate drip down the sides.
  • Add a pinch of salt on top and let it set, then enjoy whenever you wish (eventually add some raw cacao powder on top, or/and a blueberry compote, see above).
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