By Lulu, 20 oct 2021
Prep Time: 80 Min
– 1 cup sweet potato puree – 1 ⅔ almond milk – 1 tbsp apple cider vinegar – 2 tsp vanilla extract – 2 cups all-purpose flour – 1 ½ cups brown sugar – ½ cup chocolate chips – ½ tsp salt – ½ cup cacao powder – 2 tsp baking powder – 1 tsp baking soda – *vegan butter or regular butter to grease the cake pan Topping: – ¾ cup chocolate chips, melted
Cook Time: 60 Min
In a large bowl, mix together the sweet potato puree with milk until combined.
Add in the brown sugar, cacao powder, vanilla extract, and apple cider vinegar. Stir together with whisk until blended.
In a small bowl melt ½ cup of the chocolate chips in the microwave for 60 seconds and then stir it into the sweet potato batter until well mixed
In another mixing bowl whisk together the dry ingredients. Add your dry ingredients to the bowl of wet ones and then stir to combine.
Pour your batter into the prepared baking pan, shake the pan over the counter to remove air bubbles from the cake and then level the top with a small rubber spatula
Bake the cake in the oven for 60-65 minutes or until a toothpick can be inserted and come out clean or with just a few moist crumbs.
Let the cake cool for 15 minutes in the pan before inverting it onto a wire rack to cool completely.
Melt ¾ cup of chocolate chips in the microwave for another 60 seconds and then stir until smooth. Drizzle over the top of the cake.
If you do not have apple cider vinegar on hand any other vinegar, like red wine vinegar or white vinegar will work just fine in its place. Apple cider vinegar does help to enhance the chocolate flavors better than other vinegar options so keep that in mind.