Ooey Gooey Vegan Chocolate Cake

You asked for a healthy chocolate cake without eggs. Well, here it is! Super-luscious, ooey gooey chocolate cake, soft, and creamy, made with nutrient-dense real food. Sweet potato, chia seeds, coconut butter, and cacao make a perfect chocolate decadence cake! It’s very easy to make this in a food processor or a blender. This is my third experiment in vegan cakes, and it came out fantastic. There’s just a hint of orange, because chocolate and orange taste divine together. Make it infinitely more lusciously decadent when you drizzle 2-minute Paleo Chocolate Sauce on top! Serves 6.

Vegan Chocolate Cake

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Ingredients

    Wet Ingredients:
  • 1 1/2 cups cooked sweet potato (about 275 grams)
  • 1 large organic orange
  • 1 cup Just Like Sugar Table Top natural chicory root sweetener, or 2 2/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 3/4 cup raw honey, or your favorite sweetener.
  • 1 tablespoon vanilla extract
  • 2 tablespoons chia seeds, ground fine
  • 1/2 cup coconut butter, melted (Put the jar in a pan of hot water to melt)
  • 1/4 cup coconut oil, melted (Put jar in pan of hot water)
  • Dry Ingredients:
  • Pinch salt
  • 1/4 teaspoon decaffeinated coffee powder or crystals
  • 1/2 cup pure cacao powder
  • 2 tablespoons carob powder (optional for darker brown color)
  • 1 1/2 cups almond meal/flour

Instructions

  1. Cut a circle of parchment paper to line an 8-inch round pan or springform pan. Preheat oven to 350º F.
  2. Wet Ingredients:
  3. Peel the sweet potato, cut into cubes and place in a small saucepan with 1/2 inch of filtered water. Bring it to a boil and then turn down to simmer for 8 to 10 minutes or until soft. Drain well. Allow to cool, then place into a food processor or blender.
  4. Zest the orange into the machine. A micro-plane grater is helpful. Save an orange slice for a garnish, if you want. Use a knife to cut away the bitter white outer pith from the orange. If your orange has seeds, slice it crossways and remove seeds from each slice with the tip of a knife. Place orange pulp in the machine.
  5. Add sweetener and vanilla to the machine. Process well until orange pulp is liquefied and it is smooth and creamy.
  6. Grind chia seeds in a hand-held coffee grinder or high-speed blender. Add to the machine and mix well. Add coconut butter, coconut oil and mix again.
  7. Dry Ingredients:
  8. Add salt, coffee powder, cacao, and optional carob, to the mixture in the food processor. Process well. Add almond meal last and mix well again. (If you're not using a food processor, you can mix the dry ingredients by hand in a mixing bowl. In that case it's best to sift in the coffee, cacao and carob to avoid lumps. Then add the wet ingredients to the mixing bowl and stir.)
  9. Bake & Serve:
  10. Spoon batter into baking pan and spread smooth. Bake 35 minutes. Cool in the pan for at least 2 hours. It takes time for it to cool to room temperature, and then the cake will be firm. Remove to a serving plate.
  11. Serve with Paleo Chocolate Sauce or a slice of orange. Enjoy!