theyouthfulvegan
Apr 11, 20202 min
Updated: Dec 20, 2020
Refined sugar and gluten free- better yet its healthy! Have a slice 🍰 of this decadent chocolate 🍫cake that I've topped with a silky smooth purple sweet potato 🍠 frosting for a festive Easter theme. 🐇 Hop on over to the recipe for some guilt free indulgence this easter!
2 Cups Oat Flour (you can make your own by blending whole oats until fine)
1 Cup Cocoa Powder
2 Cups Pressed Dates or 2 Cups Finely Chopped Dates (for a less sweet option; sub for raisins or prunes)
1 1/4 Cup Coconut Oil
1 Cup Hot Water
1/2 Cup Non Dairy Milk- I used Chobani extra creamy oat milk
1 Tbl Apple Cider
1 tsp Baking powder
2 tsp Baking Soda
1 Tbl Vanilla
1/2 tsp Salt
Preheat your oven to 350°F.
Place all dry ingredients into a bowl and stir to combine.
Now, using a food processor, blend the dates, hot water, coconut oil and vanilla until well combined and smooth.
Add the blended date mixture to the dry ingredients and fold to combine.
Grease your baking pan with a small amount of oil and oat flour.
Pour cake batter into your prepared baking dish- smoothen the top with a spatula then bake in the oven for approximately 25 minutes.
2 Cup Sweet Potatoes, diced and steamed
1/4 Cup Pure Pineapple Juice or maple syrup
1/2-1 tsp Apple cider
2 Tbl Coconut Oil
1/4 Cup Coconut Milk, full fat and chilled
1 tsp Vanilla
1/4 tsp Salt
1/2 tsp Cornstarch
Blend all the ingredients in a food processor or blender.
Then place in the refrigerator for 30 minutes or more to thicken.
Spread on your cake and decorate with any toppings you like.
When you make this recipe, share on social media and tag @youthful_vegan so I can see! #YVpickyeater