Updated: Apr 13
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 C Oat flour
1 1/2 C Cocoa powder (you can reduce to 1 cup and add an extra 1/2 oat flour)
1 1/2 - 2 C Raisins or chopped Dates
1 1/4 C Coconut oil
1 C warm to hot water
1/2 C Non dairy milk
1 Tbl Apple cider
1 tsp Baking powder
2 tsp baking soda
1 Tbl Vanilla
1/2 tsp Salt
Preheat oven to 350°F
Place all dry ingredients in a bowl and stir to combine.
Blend raisins, with the warm to hot water and coconut oil in a food processor until smooth and only contain small remnants of the raisins. Add mixture to the dry ingredients.
Fold in the remainder of ingredients
Grease your baking pan with a small amount of oil and oat flour.
Pour batter into and baking dish- smoothen the top with spatula and shake the dish to evenly distribute the batter. Bake in oven for 25 minutes.
Sweet Potato Frosting
2 C Sweet potatoes medium diced- boiled strained & cooled
1/4 C Pineapple juice (you can sub for any juice of choice or liquid sweetener)
1/2 tsp Apple cider
1/4 C coconut oil
1/4 C full fat coconut milk chilled
1 tsp vanilla
1/4 tsp salt
1/2 tsp cornstarch (optional)
Blend all ingredients in your food processor or blender.
Place in the refrigerator for 30mins 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