This has to be the healthiest cake ever. Made with healthy ingredients, such as sweet potatoes, dates, olive oil, almond milk, cocoa powder and spelt flour, it's topped with a rich frosting made of cashews, dates, coconut milk, cocoa powder and orange juice. You can have your cake and eat it too!
Course Dessert
Cuisine vegan, vegetarian
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 8
Ingredients
Wet Ingredients
1largesweet potato,peeled and diced (2 cups)
1 1/4cupMedjool dates,pitted
1/4cupolive oil
1/2tablespoonvanilla extract
3/4cupalmond milk
1largeegg
Dry Ingredients
1cupspelt flour
3tablespoonsunsweetened cocoa powder
1teaspoonbaking soda
1/8teaspoonfine grain sea salt
Frosting
1cupcashews, roasted unsalted
1/4cupMedjool dates,pitted
2teaspoonsvanilla extract
1/2cuplight coconut milk,canned
1/4cuporange juice
2tablespoonsunsweetened cocoa powder
1teaspoonorange zest(or more to taste)
Instructions
Preheat oven to 350F. Cut up two round pieces of parchment paper and place them at the bottom of two 9" cake pans. Lightly grease the bottom of the pans.
Bring water to a boil in a small saucepan. Add your diced sweet potatoes and boil for 15 minutes over medium-high heat until fork tender. Transfer to a food processor.
In the same food processor, add your dates, oil, vanilla and milk. Process until smooth, about 1-2 minutes. Set aside.
In a large bowl, whisk together your dry ingredients.
Transfer your sweet potato mixture to the bowl with the dry ingredients. Add your egg and mix everything together.
Pour the batter equally in the two prepared dished. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
For the Frosting
Add all your frosting ingredients in the food processor. Process until smooth, about 3-5 minutes.
When the cake has cooled down, spread some frosting on top of the first layer. Add the top layer, then cover your cake with the desired amount of frosting.
Top with a sprinkle of orange zest or other desired toppings.
Notes
You can swap the orange juice for more coconut milk and omit the orange zest if you don't want the orange flavor.Store in an airtight container in the fridge. This cake can also be kept in the freezer.