Sweet potato chocolate cake and caramelised walnuts
1 1/2 cups almonds
1/2 cup brown rice flour
800g sweet potato, peeled and chopped into 3 or 4 chunks each (chopping makes steaming time shorter)
8 tbsp cacao powder
3/4 cup honey (or maple syrup)
1/2 cup coconut oil
3 tbsp chia seeds (soaked in 12 tbsp water)
pinch of sea salt
Toppings ingredients (this is optional but adds a nice crunch to it)
1/3 cup walnuts, coarsely chopped (or any nuts of your choice)
1 tsp coconut oil
1 tsp maple syrup
dried rose petals (optional, to add colours)
Pre-heat the oven to 180 C (fan)
Place the peeled sweet potato chunks in a steamer and let them cook for about 20 min or until very soft. ( I sometimes do this step the night before, so it takes me less time to prepare the recipe the next day)
While these cook, let’s prepare the rest of the ingredients!
Add the almonds to a baking tray and let them roast for 10 min.
Next, add the chia seeds and water to a cup. stir well andlet them sit for at least 10 min until they absorb the water.
Now, let's make the cake!
Once the almonds are roasted, add them to the food processor along with the brown rice flourand let them blend until they form a combined flour.
Place the formed flour in a large bowl and set aside.
To make the wet mixture: Add the cooked sweet potato, coconut oil, honey, cacao powder and see salt to the food processor. Let them blend until very smooth.
Scoop out 1 cup of the mixture and set aside to use later as the icing. (place it in the fridge only 5 min before spreading it on the cake so it firms up a bit, but not more as it will solidify)
Add the soaked chia seeds, that should now have a gel-like consistency, to the rest of the mixture in the food processor and pulse a few times until it blends into the mixture.
Add the wet mixture over the flour in the bowl and stir well to cover all the flour.
Grease a cake tin with melted coconut oil and pour the cake mix into the tin then place it in the oven for about 45 min.
While the cake is cooking, melt the coconut oil in a small pan then add the walnuts and maple syrup.Stir for about 5 min then remove and set aside.
Once the cake is cooked, allow it to cool down completely before removing from the tin as it needs time to stick together!
Once cooled down, remove from the tin and spread the icing evenly all around the cake and on top. Sprinkle the caramelised walnuts and rose petals (if using)then keep it in the fridge!