I had posted of Facebook that I will be attempting a WFPB chocolate cake – and also posted a picture. This recipe was inspired by Jill Dalton’s Vegan Sugar & Gluten Free Chocolate Birthday Cake. My cake turned out well. There has been a lot of interest in the recipe for this cake – I am therefore posting it on priority. Needless to say, everyone that I served the cake to enjoyed it thoroughly.

Ingredients
1 3/4 cups cooked and cooled sweet potatoes
1 cup water
1 tbsp balsamic vinegar
2 cups dates
2 tsp vanilla
1 1/2 cups raw banana flour (I used potato flour instead)
1/2 cup oats flour
2/3 cup cacao powder
1 tsp baking soda
1 tsp baking powder
For The Frosting
2 cups cashew nuts, unsalted
1 cup coconut milk
4 tbsp cacao powder
1 tsp vanilla
10 medjool dates
Method
Peel and cut the sweet potatoes
Boil till soft
Drain and cool
Add water, sweet potatoes, balsamic vinegar, vanilla and dates to a blender
Blend till smooth
Add the remaining ingredients to a bowl and mix well
Add the blended dates to this and mix well
Pour into two parchment paper lined baking trays and spread evenly
Bake for 30 minutes at 175°C
Remove from oven and cool on baking racks
Add all the frosting ingredients to a blender
Blend till smooth
Put one cake on a tray
Spread a layer of frosting
Put the second cake on top and spread the remaining frosting
Decorate as desired
Enjoy!