HeartfeltKitchen

Hi, I'm Emma and I run the food blog Heartfelt Kitchen. I understand that putting nourishing food on the table for ourselves and our family is a HUGE responsibility! It is my passion and my joy to share healthy recipes and ideas which make eating healthy food easy and delicious. Check out my other recipes on my website. I'm also on facebook and instagram.

Sublime Chocolate Cake (gluten free, grain free, dairy free, sugar free)

This week I share with you a perfect chocolate cake. So perfect that it has been dubbed "sublime" by the hubby! it is everything a chocolate cake ought to be: Rich. Dark. Succulent. Sweet. Free from dairy, gluten and sugar it is a winner on the health front too!
I bet you can't guess the secret ingredient... It grows in the ground and is loaded with vitamins and minerals. Read on to find out!

Emma xx

For the cake

  • 2C red sweet potato purée (about 520g)
  • 1/2C coconut cream
  • 3/4C coconut oil, melted
  • 1/2C honey, melted
  • 3 large eggs
  • 2C ground blanched almonds (packed firmly)
  • 3T coconut flour
  • 1/2C Cocoa 
  • 2t ground cinnamon
  • 1+1/2 t baking soda
  • Pinch sea salt 

For the ganache

  • 1 can coconut cream, chilled overnight
  • 1/3C Cocoa 
  • 2T maple syrup

Method

  1. Preheat oven to 160 degrees and grease and line a 25cm cake tin.
  2. To make the sweet potato purée, bake two or three large sweet potatoes in a hot oven for one hour. Remove, peel and blend until smooth.
  3. Measure out two cups of the purée and add to a food processor. Add the other wet ingredients, and process until smooth.
  4. Pour wet mixture into a large mixing bowl and add the dry ingredients. Stir to combine. Mixture will be firm, this is normal.
  5. Scoop mixture into cake tin and spread around evenly. I use damp hands to push the mixture into the sides and flatten it.
  6. Bake in the oven for 50-60 minutes, or until it no longer sounds like it's cooking (I listen the the cake when it is removed from the oven - if there is no more "crackling" and the cake is firm to touch, it is done.)
  7. Allow to cool at least 15 minutes in tin before removing to a wire rack to cool completely. 
  8. To make the ganache, scoop out the hard cream to use and reserve the liquid for smoothies. In a high powered blender, blend the coconut cream, cocoa and maple syrup until no lumps remain. Spread over the cooled cake. If you wish to cover the sides of the cake as well, you may wish to double the ganache recipe. 

Enjoy! Serve at room temperature with coconut yoghurt and stewed blueberries, or sneak a slice chilled from the fridge - both are gorgeous!