Raspberry Chocolate Cake
- ½ cup sweet potato cooked, no skin
- ¼ cup coconut oil melted + extra for greasing pan
- 3 oz unsweetened baking chocolate melted
- 1 cup fresh raspberry puree from about 2 cups raspberries
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup medjool dates pitted
- 1 cup unsweetened cocoa powder
- ⅔ cup almond flour
- 1 cup fresh raspberries garnish
- Bake a whole sweet potato at 400° F for about 40 minutes or until soft. Set aside. This can be done a day or two in advance, simply store the potato in the fridge.
- When you’re ready to bake, preheat the oven to 325° F and lightly grease an 8-inch non-stick spring pan, glass pie dish or cast iron skillet with coconut oil.
- Melt the unsweetened chocolate using the stovetop or in a microwave. Set aside to cool.
- Add the raspberries to a food processor or blender and pulse until mostly smooth but still have texture. Remove and set aside in a large bowl.
- In a small mixing bowl, whisk the apple cider vinegar, water, baking soda and baking powder.
- Add the skinned sweet potato, dates, cocoa powder, melted coconut oil and apple cider vinegar mixture into a food processor and blend until well combined, scraping down the sides as needed.
- Add this mixture to the raspberry puree bowl. Add in the melted unsweetened chocolate and almond flour and stir until everything forms a batter.
- Pour the cake batter into your pan and bake for 60 minutes. Let the cake cool slightly before removing! Garnish with fresh berries and enjoy.
Where’s a cake when you need one? Oh, right here. This one is a real crowd pleaser. Sometimes it’s tough to cut into pretty slices, so don’t be scared to grab a spoon to scoop this baby out. Make ahead tip: This recipe is a perfect one to make 1-2 days in advance. Simply keep it wrapped completely in foil to keep it fresh.