VEGAN CHOCOLATE CAKE (Paleo style)
This recipe has been adapted from its original version created by a great blogger, author and chef, Jane Barthelemy.
www.janeshealthykitchen.com
1 1/2 cups cooked sweet potato (about 275 grams)
3tablespoons espresso
1/2 cup agave
1 tablespoon vanilla extract
2 tablespoons chia seeds, ground fine
1/2 cup coconut butter, melted (in a double boiler)
1/4 cup coconut oil, melted (in a double boiler)
Dry ingredients:
Pinch of salt
1 1/2 cups almond flour
1/2 cup pure cocoa powder
Instructions
1. Cut a circle of parchment paper to line an 8-inch round pan or springform pan. Preheat oven to
350º F.
2. Peel the sweet potato, cut into cubes and place in a small saucepan with 1/2 inch of filtered water.
Bring it to a boil and then turn down to simmer for 8 to 10 minutes or until soft. Drain well. (Or use a
leftover sweet potato.)
3. Mash the sweet potato and put in a large bowl.
4. Add sweetener, espresso and vanilla extract and mix ingredients well.
5. Grind chia seeds finely in a hand-held coffee grinder or high-speed blender. Add to the mixture
and mix well. Add coconut butter and coconut oil and mix well again.
6.In a seperate bowl, add salt, sifted cacao and almonds. Add to the wet ingredients and mix the batter until well combined making sure not to over-mix.
7. Spoon batter into baking pan and spread smooth. Bake 35 minutes. Cool in the pan for at least 2
hours. It takes time for it to cool to room temperature, and then the cake will be firm. Remove to a
serving plate.
8. Serve with a nice blackberry coulis (and how about some coconut whipping cream, found on Jane's blog!)
