Chocolate Birthday Cake
Hey! As you know if you are a coeliac or have diet restrictions, it is really difficult to find and enjoy amazing desserts. This chocolate cake was one of the desserts that made me hopeful towards the future of gluten-free desserts. This recipe was a true trial and error. The first time I ever made it was for my brother's birthday and my family looked at it and called it "Cow Shit" because the cake would just not hold together. Next to my cake was a beautifully iced cake full of bu†ter, sugar, frosting and white flour. My cake was not going to stand a chance. But it had the most delicious flavours and my cake was finished by the end of the party. Now, it has become a regularly requested cake for birthday and dinner parties. It's a keeper folks! Try it out and you'll see what I'm talking about.
Serves 10/12
What you'll need:
For the cake:
- 4 1/2 cups sweet potato (cubed)
- 3 tbsp dairy-free milk
- 3 eggs
- 1 cup maple syrup
- 2 heaped tbsp coconut oil (melted)
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups cocoa powder
- 1/2 cup coconut flour
- 1 tsp salt
For the frosting:
- 200g of dark, dairy-free chocolate
- 1 1/2 cups soya yogurt
Instructions:
Step 1:
Preheat oven to 180°C.
Step 2:
Peel and cut up the sweet potato in two small cubes. Steam them for 10 to 20min or until they become really soft.
Step 3:
Blend the sweet potato into a purée with the milk.
Step 4:
Whisk together the eggs, maple syrup, melted coconut oil and sweet potato purée until it forms a smooth and homogenous mixture.
Step 5:
Sift in the dry ingredients and mix it together until smooth.
Step 6:
Pour the mixture into a smaller and a bigger cake tin and bake for 35 to 40min.
Step 7:
While the cakes are baking, make the frosting. Break up the chocolate into a bowl. Heat up the yogurt until it's nearly ready to boil and pour it onto the chocolate. Stir repeatedly until the chocolate has melted. Pop the frosting in the fridge and give it a stir every five minutes or until the consistency is thick but still easily spreadable on the cakes.
Step 8:
Once the cakes are baked, let them cool for a few minutes and then frost them with on offset/pallet knife.
Step 9:
First, frost the bottom layer entirely.
Step 10:
Add the second cake and frost it entirely as well.
Top tip:
If you have any frosting left you can just pop it in a container and then use it for muffins or on fruits.
Serves 10/12
What you'll need:
For the cake:
- 4 1/2 cups sweet potato (cubed)
- 3 tbsp dairy-free milk
- 3 eggs
- 1 cup maple syrup
- 2 heaped tbsp coconut oil (melted)
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups cocoa powder
- 1/2 cup coconut flour
- 1 tsp salt
For the frosting:
- 200g of dark, dairy-free chocolate
- 1 1/2 cups soya yogurt
Instructions:
Step 1:
Preheat oven to 180°C.
Step 2:
Peel and cut up the sweet potato in two small cubes. Steam them for 10 to 20min or until they become really soft.
Step 3:
Blend the sweet potato into a purée with the milk.
Step 4:
Whisk together the eggs, maple syrup, melted coconut oil and sweet potato purée until it forms a smooth and homogenous mixture.
Step 5:
Sift in the dry ingredients and mix it together until smooth.
Step 6:
Pour the mixture into a smaller and a bigger cake tin and bake for 35 to 40min.
Step 7:
While the cakes are baking, make the frosting. Break up the chocolate into a bowl. Heat up the yogurt until it's nearly ready to boil and pour it onto the chocolate. Stir repeatedly until the chocolate has melted. Pop the frosting in the fridge and give it a stir every five minutes or until the consistency is thick but still easily spreadable on the cakes.
Step 8:
Once the cakes are baked, let them cool for a few minutes and then frost them with on offset/pallet knife.
Step 9:
First, frost the bottom layer entirely.
Step 10:
Add the second cake and frost it entirely as well.
Top tip:
If you have any frosting left you can just pop it in a container and then use it for muffins or on fruits.
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