I made this chocolate cake for my husband’s birthday last night. It was the best any of us have ever had! We are definitely going to be making this one again!
2 cups finely grated raw yam (260 g)
2 eggs, lightly beaten (we use duck eggs)
½ cup syrup, (maple syrup grade B)
scant ½ cup oil, (coconut or rice bran oil)
2 tsp vanilla
2 tsp baking powder (make sure it is GMO free)
1 tsp baking soda
½ tsp flakey sea salt
¾ cup cocoa or raw cacao
¼ cup coconut flour
Preheat oven to 180°C (350°F). Grease an 9 inch (20 cm) baking tin and line base with baking paper.
Whisk grated yam, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/pallet knife.
Bake 35 – 40 mins, until edges pull away from the tin and a toothpick inserted into the centre comes out clean. Cool cake in tin 10 mins, run a knife around edge and turn out onto a rack to cool completely.
Makes approx 2 ½ c — enough to fill, crumb coat and frost a two layer cake. Make another half batch (or use Whipped Chocolate Coconut Cream between layers) to fill a four layer cake.
1 c mashed steamed cauliflower, packed
1 Tbsp lemon juice
¼ c coconut oil, melted
½ c mashed avocado
¼ c maple syrup
½ c cocoa or raw cacao, sifted
¼ tsp flakey sea salt (we use Real Salt)
Blend cauliflower and lemon juice to very smooth purée. Add coconut oil and blend again until smooth and thick. Add avocado and syrup and blend again. Stir in cocoa and salt then blend one final time and refrigerate 1 hour or overnight.
Recipe modified from the 84 and 3rd recipe site.