This is a cake which always satisfies, the sweet potato adding a healthy element and a fudge-like consistency to this party-worthy pudding.
I recently made it egg-free and dairy-free for a dairy-intolerant and vegan diet, which you can do by substituting the butter and egg; I’ve explained how within the recipe ingredients and method below.
Please source your chocolate carefully for the allergies you’re catering for. For nut/legume-free, I use Dr Oetker. Kinnerton offers a nut, dairy, egg and gluten free bar of dark chocolate, too.
Ingredients:
- 250g sweet potato, peeled and cut into small chunks
- 200g Plain Chocolate (dairy-free as well as nut/peanut-free if required), broken into pieces
- 100ml olive oil, plus extra for greasing
- 150g light brown muscovado sugar
- Either 2 eggs or 2 ‘chia eggs’ (mix 2 tbsp chia seeds with 5 tbsp water, whisk and set for 15 minutes)
- 175g self-raising flour
- ½ tsp baking powder
- 100g ‘free from’ milk chocolate (dairy-free as well as nut/peanut-free if required), chopped
- 2 tbsp golden syrup
- 25g butter (or coconut oil or other butter substitute if dairy-free).
Method:
1. Cook the sweet potato in a medium saucepan of boiling water for 12–15 minutes until tender. Drain, return to the pan and mash until smooth.
2. Stir in 100g of the plain chocolate and allow to melt.
3. Grease a 1-litre loaf tin and line with greaseproof paper.
4. Preheat the oven to 160°C, gas mark 3.
5. Put 125ml of the oil, the sugar, eggs or chia eggs, flour and baking powder in a bowl and whisk until smooth.
6. Stir in the sweet potato mixture and 75g of the milk chocolate.
7. Add to the tin and level the surface.
8. Bake for about 50–60 minutes or until risen and firm to the touch. A skewer inserted into the centre should come out clean. Transfer to a wire rack to cool.
9. Melt the remaining plain chocolate in the microwave or in a bowl over a pan of simmering water. Stir in your butter or butter substitute, and the golden syrup.
10. Once the sauce has thickened but not set, spread the chocolate over the top of the cake and scatter with the remaining chopped free from milk chocolate to decorate.
Please remember to check all your ingredients for your allergens and any ‘may contains’ warnings.