Name: Vegan Chocolate Cake
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 9 servings
Ingredients: 1 null large sweet potato (enough to yield 0.75 cups mash); 0.38 cup dairy free chocolate chips (1/4 cup plus 2 tablespoons); 2 tbsp cocoa powder; 1 tbsp coconut oil (melted); 1 pinch sea salt; 0.75 cup all purpose flour; 0.5 cup whole wheat flour; 0.5 cup cocoa powder (unsweetened); 1 tsp baking soda; 0.5 tsp sea salt; 0.25 tsp cinnamon; 1 cup almond milk; 0.75 cup maple syrup; 0.25 cup extra-virgin olive oil; 1 tsp apple cider vinegar; 1 tsp vanilla extract; 1 sprinkle sprinkles (optional)

Instructions

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1

Preheat the oven to 425°F. Roast the large sweet potato (1) until tender, then measure 0.75 cups of the flesh.
2

In a food processor, puree the sweet potato, dairy free chocolate chips (0.38 cup), cocoa powder (2 tbsp), coconut oil (1 tbsp), and sea salt (1 pinch) until smooth.
3

Lower the oven to 350°F and grease an 8x8-inch pan. Whisk together all purpose flour (0.75 cup), whole wheat flour (0.5 cup), cocoa powder (0.5 cup), baking soda (1 tsp), sea salt (0.5 tsp), and cinnamon (0.25 tsp) in a large bowl.
4

Add almond milk (1 cup), maple syrup (0.75 cup), extra-virgin olive oil (0.25 cup), apple cider vinegar (1 tsp), and vanilla extract (1 tsp) to the flour mixture and stir until combined.
5

Pour the batter into the pan and bake for 25 to 30 minutes. Cool for 10 minutes in the pan before transferring to a rack.
6

Once fully cooled, spread with the sweet potato frosting and top with sprinkles (1 sprinkle) if desired.