(Double this for a 2-layer cake)
3/4 cup peeled, cooked, and cooled orange sweet potato
1 cup pure maple syrup
1 tablespoon balsamic vinegar
2 teaspoons pure vanilla extract
1 cup whole-grain spelt or white whole wheat flour
1/2 scant teaspoon sea salt
1/4 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
Preheat oven to 350°F.
Lightly spray an 8” x 8” brownie/cake pan or a 9” round cake pan and put in a piece of parchment paper.
In a blender, puree the sweet potato, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.
In a large bowl, combine the flour, sea salt, cocoa, baking powder, and baking soda.
Add the wet ingredients to the dry (Add 2-3 tablespoons of water to the blender to rinse out any remaining puree and pour it into a bowl). Mix until just well incorporated.
Transfer to the prepared pan, bake for 21–23 minutes, remove and let cool on a cooling rack (cake should spring back in the middle when lightly touched).
(Double recipe for 2 layer cake. Makes enough to pipe borders and write a birthday message)
1 loosely packed cup peeled, cooked, and cooled sweet potato
2/3 cup honey or pure maple syrup
2 cups dates, covered with 1 1/4 cups boiling water. Allow to sit in blender for 10 minutes
1/2 cup cocoa powder
1/2 scant cup raw cashew butter or almond butter
1/4 rounded teaspoon sea salt
1 teaspoon pure vanilla extract
Raspberries or strawberries
Place the sweet potato, maple syrup or honey, cocoa powder, cashew butter, sea salt and vanilla extract in a blender or food processor and puree until very smooth.
Taste, and add more sweetener if desired. Puree until as smooth as possible, scraping down blender container, as needed.
Transfer to a container and refrigerate until ready to use.
If you're making a 2 layer cake, spread frosting between layers.
Slice raspberries in half and cover bottom cake layer.
Top with remaining cake layer.
Frost entire cake.
Use excess frosting to pipe borders.
Garnish with raspberries or strawberries.
Keep referigerated.