This might be the lightest, fluffiest, most incredibly moist cake ever. Seriously it’s amazing. You could eat at least half the cake before you started to feel that nasty nauseous, lethargic feeling that a slice of normal cake often gives you! Yet it is still so awesomely decadent with its three layers of perfect chocolate sponge sandwiched between lashings of thick, creamy chocolate frosting, rows of sweet fresh raspberries and a sprinkling of crunchy almond flakes to finish. You’ll really impress everyone with this – they’ll never believe that it could possibly be so guilt-free when it looks and tastes this good! For me the best thing about it though is the sweet, but slightly sharp tart contrast between the berries and the chocolate – it’s so perfect! Not only does the cake taste fantastic, but it’s actually really good for you as it only contains the best, most natural ingredients so each bite is packed with the nutrition and love that your body needs. The sponge is made primarily of sweet potatoes, ground almonds, dates and water, while the main ingredient in the icing is avocado! Of course everything also uses raw cacao powder to get that wonderfully rich chocolate flavour that we all love, which is awesome as cacao tastes much better and more authentic than cocoa, while also doing wonders for your body. Unlike cocoa powder, the superfood cacao isn’t refined so it still contains all the original vitamins and minerals – it’s even packed with more antioxidants than almost any other food on the planet, while also containing lots of serotonin, which acts as a mood-booster and a natural anti-depressant! So eating chocolate cake really does make you happy!
For the cake
- 5 small sweet potatoes
- 2 cups of ground almonds
- 1 cup of buckwheat flour
- 1 cup of dates (preferably medjool)
- 3/4 of a cup of water
- 1/4 of a cup of raw agave syrup or pure maple syrup (add more if you like it sweeter)
- 3-4 tablespoons of raw cacao powder
- 1 tablespoon of cinnamon
- 2 teaspoons of vanilla bean paste
- a pinch of salt
For the icing
- 5 avocados
- 1 really ripe banana
- 1 cup of dates (preferably medjool)
- 3 tablespoons of raw cacao
- 3 tablespoons of raw agave syrup or pure maple syrup
For the toppings:
- 1 cup of raspberries
- a handful of almond flakes
Start by pre-heating th eoven to 180C. Then peel the sweet potatoes, before slicing them into chunks and steaming for about twenty minutes – until they’re really soft and almost close to disintegrating.
While the sweet potatoes cook place all the dry ingredients – ground almonds, buckwheat, cinnamon, cacao and salt into a large bowl and mix well. Keep this to one side.
Then make the icing – simple place all the ingrdients into a food processor (peel the avocado & banana first of course and remove the avocado and date stones). Blend for a few minutes until a smooth, thick, creamy mix forms. Place this into a new bowl and store in the fridge.
By this time the sweet potatoes should be ready. Transfer them into the (empty) food processor with the pitted dates, vanilla bean paste, water and raw agave and blend until smooth. Then mix this into the bowl of dry ingredients until a delicious cake mix appears.
Pour this into three separate cake tins and bake for about twenty minutes – until you can put a fork in and pull it out clean. Once the cake tins have cooled down, turn them upside down onto a plate or cooling rack for at least five minutes until they’re no longer hot at all.
Once cool, assemble the cake. Put the thickest cake on the bottom and spread a layer of icing over it before placing a circle of raspberries around the edge and a few in the centre for balance. Then place the second layer on top do exactly the same thing. For the final layer I sprinkled almond flakes on a layer of icing as I love the colour contrasts, but you can add more raspberries if you prefer. Then slice and enjoy!