Vegan Decadent Double Chocolate Truffle Cake
A rich, fudgy chocolate cake secretly made with whole, natural ingredients like sweet potato and ground almonds. High in protein and fibre, this dessert is so delicious it feels naughty, but it's actually nourishing!
Ingredients
tahini8 tbspor almond butter for a sweeter flavour
coconut oil4 tbsp
baking powder1 tsp
vanilla extract1 tsp
sea salt1 pinch
dark chocolate150 g85% cocoa
raspberries150 gfor topping
pistachios30 gchopped, for topping
almonds150 g
cocoa powder12 tbsp
honey24 tsp
sweet potatoes3 wholearound 600g
Instructions
Chef's Tips
For the fudgiest texture, ensure you do not overbake the cake. It should still look slightly moist in the centre when removed from the oven.
If you prefer a sweeter flavour, substitute the tahini for almond butter in the batter.
This cake stores well in an airtight container in the refrigerator for up to 4 days.
We advise buying whole almonds and grounding them yourself in a blender as it's a lot cheaper than buying ground almonds.
Prepare the Sweet Potato and Oven
Preheat your oven to 180°C (170°C fan). Line a springform cake tin with baking paper. Wash the sweet potatoes, poke them several times with a fork, and place them in the preheated oven to bake for 40 to 50 minutes until fully cooked and soft. Once cooked, remove and allow them to cool completely.
Prepare the Batter Base
Blend the almonds until a fine powder is achieved, being careful not to over blend into a butter. Remove the almonds from the blender and set aside. Once the sweet potatoes are cool, peel them and scoop the flesh into a food processor. Blend until completely smooth. In a separate bowl, melt the 100g of dark chocolate in the microwave or using a double boiler.
Mix the Cake Batter
In a large mixing bowl, combine the blended sweet potato flesh and the ground almond with the cocoa powder, tahini, honey, 3 tbsp of melted coconut oil, baking powder, vanilla extract, and sea salt. Pour in the 100g of melted dark chocolate. Stir all the ingredients together until a thick, glossy batter forms. Alternatively, if your food processor is large enough, you can add all the ingredients to it and blend until combined.
Bake the Cake
Pour the batter into the prepared cake tin. Use the back of a spatula or metal spoon to press the batter down and smooth out the surface. Bake for 35 minutes. The cake should be fudgy, not dry.
Cool and Firm
Remove the cake from the oven and allow it to cool completely in the tin on a wire rack. For easier slicing and a firmer texture, place the cooled cake in the refrigerator for at least 60 minutes before removing it from the tin.
Decorate
Melt the remaining 50g of dark chocolate along with 1 tablespoon of coconut oil for extra glossiness. Spread the melted chocolate evenly over the cooled cake. Arrange the raspberries around the edge and sprinkle the chopped pistachios over the top to finish.
