Gluten Free Chocolate Potato Cake
This delicious chocolate potato cake gets it's soft, moist texture from a surprise ingredient
Servings: 16 slices
Calories: 227 kcal
Ingredients
- 2 ounces (57 g) Dark Chocolate chopped
- 1 ½ Cup (222 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup (40 g) Unsweetened Cocoa Powder
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- 1 ½ Cup (300 g) Sugar
- 2 (112 g) Eggs
- ½ Cup (125 ml) Olive Oil
- 1 teaspoon Vanilla
- 1 Cup (170 g) Mashed Sweet Potato plain
- ½ Cup (125 ml) Non Dairy Milk
Instructions
- Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper.
- Place the chopped chocolate in a microwave safe bowl. Heat on 50% power for 2 minutes. Stir until all pieces are melted. Set aside to cool.2 ounces (57 g) Dark Chocolate
- In a large bowl, combine flour, cocoa powder, baking powder, cinnamon, and salt. Stir together until well combined. Set aside.1 ½ Cup (222 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (40 g) Unsweetened Cocoa Powder, 1 ½ teaspoon Baking Powder, ½ teaspoon Cinnamon, ½ teaspoon Salt
- In the bowl of an electric mixer fitted with the whisk attachment, combine the sugar and eggs. Beat until it is lightened in color, increased in volume and creates a ribbon. This will take about 5 minutes.1 ½ Cup (300 g) Sugar, 2 (112 g) Eggs
- With the mixer still running, slowly pour in the oil.½ Cup (125 ml) Olive Oil
- Add the melted chocolate, sweet potatoes and vanilla and mix for about 2 minutes until well combined. Scrape down the bowl.1 teaspoon Vanilla, 1 Cup (170 g) Mashed Sweet Potato
- Turn the mixer to the lowest speed. Add half of the dry ingredients, followed by half of the milk. Repeat with the remaining ingredients mixing only until just combined.½ Cup (125 ml) Non Dairy Milk
- Pour the batter into the prepared pan. Bake for 35-40 minutes, until the top springs back when gently poked. This is a very moist cake, so be careful not to under bake as the center will sink.
- Remove from the oven and cool for 15 minutes in the pan. The remove the cake from the pan and cool on a wire cooling rack.
Notes
SERVING SUGGESTIONS: top with powdered sugar, whipped cream, chocolate ganache or even buttercream. This makes a great moist chocolate cake!
STORAGE: Store leftover cake in an airtight container at room temperature for up to 3 days.