Raspberry Chocolate Cake

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  • 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
  • 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.