CHOCOLATE TRUFFLE CAKE

sweet treats
Written By Flóra Szalai

CHOCOLATE TRUFFLE CAKE

Indulgence in the most delicious way. This cake is made using sweet potatoes, cacao and almond flour. It’s packed with protein and fibre to leave you feel full and satisfied, in more ways than one (wink wink).

       Makes 9 slices

INGREDIENTS

INGREDIENTS

  • 2 ½ cups cooked sweet potato (about 2 large)

  • 1 ½ cups ground almonds (almond flour)

  • ¾ cup cocoa powder (unsweetened)

  • ½ cup tahini (or almond butter for a sweeter flavour)

  • ½ cup maple syrup (or honey)

  • ¼ cup coconut oil, melted

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • Pinch sea salt

  • 100g 85% dark chocolate (melted)

TOPPINGS (OPTIONAL)

  • Melted chocolate (add a little coconut oil for extra glossiness)

  • Berries (I used raspberries)

  • Sprinkling of chopped nuts (I chose pistachios)

METHOD

1. Preheat oven to 180°C (170°C fan) and line a springform cake tin with baking paper.

2. Wash the sweet potatoes, poke them with a fork and put them into the pre-heated oven for around 40-50 minutes until cooked. Once the potatoes are cooled, peel and add the flesh into a food processor. Blend until smooth.

3. Melt the chocolate in the microwave or using a double boiler.

4. In a large bowl, combine the blended sweet potato with the rest of the ingredients, including the melted chocolate and stir until thick and glossy. Or you can add all the ingredients into the food processor if it is big enough.

5. Pour the batter into the cake tin and using the back of a spatula or metal spoon, press the batter down and smooth it out.

6. Bake for 30-35 mins (should be fudgy, not dry).

7. Leave to cool completely before removing from the tin. Cover in melted chocolate and top with any additional ingredients you like - berries and nuts are a great combo.

  • Per Slice

    • Calories: ~315 kcal

    • Protein: ~7.5 g

    • Carbohydrates: ~28 g

    • Fiber: ~6 g

    • Fat: ~20 g

      • Saturated fat: ~6.5 g

      • Monounsaturated fat: ~9 g

      • Polyunsaturated fat: ~3.5 g

    • Iron: ~2.7 mg

    • Calcium: ~110 mg

    • Potassium: ~440 mg

    • Magnesium: ~95 mg

    • Folate: ~30 mcg

    • Zinc: ~1.4 mg

    • Vitamin E: ~2.5 mg

    All values are an estimate.

These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.

Flóra Szalai
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