Healthy bits

Chocolate ‘oaty’ cake

This is a nice little treat, without refined sugar or flour- yes, vegan and gluten free! Oh and nice vitamins and minerals from the sweet potato too. You might want to adjust the amount of dark chocolate chunks and walnuts to your personal liking, or even use other nuts. Enjoy!

Time: 40 minutes

Type: cake

Difficulty: 1 pan

Serves: about 8 slices

What you need:

1 cup oat flour (I blended normal oats for about 1 minute till I got flour consistency)

1 large sweet potato boiled and mashed

3 tbsp of chopped walnuts and chopped dark chocolate (other combinations work too)

2 tsp cocoa powder

3-4 tbsp maple syrup

about 60 ml plant milk

topping: 30g dark chocolate melted in 3 tbsp of plant milk

1 tsp baking powder

Utensils:

small pan

blender

bowl

small container

measuring cup

baking tray

parchment paper

Directions:

Peel and cut the sweet potato into small chunks and boil until tender; once cooked, place into the blender, with a little of the cooking water and mix at high speed until it turns into a smooth cream (add more water if needed);

In a bowl mix oat flour, baking powder and cocoa powder; add the mashed potato, plant milk and maple syrup and combine well (if the mixture is too dense, add a little more milk; if you want the cake sweeter, add more maple syrup);

Add in the walnut and chocolate chunks and mix well;

Pour it into a tray lined with parchment paper and bake for about 30 minutes at 200 degrees Celsius;

Once baked, let it cool down before taking it out of the tray; when ready, melt the chocolate and plant milk in the microwave for a few seconds and mix well; pour it over the cake and is ready to serve!

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