Gluten-free vegan chocolate cake

10 servings Prep: 1 hr, Cooking: 40 mins
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This chocolate cake is rich, dark, perfectly sweet and exceptionally satisfying.

By Nondumiso Phenyane August 06 2020
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Ingredients (17)

1/2 cup cocoa powder
1 cup almond flour
1/3 cup cornflour
1/3 cup tapioca flour — or potato starch
1 1/3 cup coconut sugar
1 1/2 tsp Baking powder
1 1/2 tsp Bicarbonate of soda
1 1/2 cup almond milk — unsweetened
1 cup orange sweet potato — cooked and mashed
1 1/2 tsp apple cider vinegar
1/2 cup maple syrup
1 cup orange sweet potato — cooked and mashed
2 cup Medjool dates
1/2 cup cocoa powder
2 cup chocolate chips
1/2 cup extra virgin olive oil
1/4 cup maple syrup
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For the cake:

Preheat the oven to 140˚C and lightly grease two standard 20cm round pans with coconut oil or olive oil and dust with cornflour.

Sift the dry ingredients into a large bowl and whisk.

In a separate bowl, add the almond milk and the apple cider vinegar, stirring until it curdles. Set aside for two minutes.

Add sweet potato into the blender along with the milk and apple cider vinegar mix. Blend until the mix is smooth.

Add the wet ingredients to the dry ingredients and whisk until the batter is finely mixed. (The batter should be relatively loose but not watery. Add almond flour if it is watery and almond milk
if it is too thick.)

Spit the batter evenly between the two pans and bake for 30-40 minutes. (To test if the batter is cooked, stick a toothpick into the centre. If the toothpick comes out clean then the sponge is ready.)

Let the sponge cool in the pan for about 20 minutes.

Carefully remove the sponge from the pan by running a butter knife along the sides of the pan. Place a plate on top of the baking pan and invert it.

Let the sponge cool further for approximately 4 hours or overnight.

For the ganache:

Add the sweet potato, dates and cocoa powder into a food processor.

Melt the chocolate chips with olive oil in a separate container using steam, then add this to the
food processor.

Blend until you reach a desired level of smoothness.

Generously frost the cake with the ganache and strawberries.

Reprinted with permission from Nondumiso Phenyane. For more recipes, follow her on Instagram.

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