Since we’ve moved to Australia our tradition became travelling during our birthdays. We don’t celebrate that day with cake, gifts or balloons like other people. What we have instead is a beautiful scenery and schedule filled with wonderful activities (you can read about one of these birthdays on Rottnest Island in this post). The thing is I love baking cakes as much as travelling. Experimenting with flavours using tummy friendly ingredients became my passion some time ago. So, as soon as we come back from our trips, I start creating ideas for a cake in my head. Few days after, the birthday cake is usually ready. This year I chose peanut butter and chocolate to work with. Plus, I decided to put a veggie into the cream. And that’s how I created peanut butter chocolate cake with sweet potato. I invited 8 testers to try my cake. Everyone loved it and even asked for more. How great is that? To be honest I haven’t thought the flavours would work with one another so well. The cake tastes wonderful. Give it a go, please!
Servings: 12
Sponge
- 1/2 cup coconut oil
- 110 g coconut flour
- 40 g cacao powder
- 20 g tapioca flour
- Pinch of salt
- 6 large eggs
- 1 cup coconut milk
- 3/4 cup honey (you can use maple syrup or rice malt syrup instead)
- 1 tsp vanilla extract
- 1 tsp baking powder
Cream:
- 1 cup cooked sweet potato puree
- 3/4 cup smooth peanut butter
- 1 can coconut cream or 2 cans coconut milk (place it in the fridge for at least 24 h)
- 1/3 cup of honey
Directions
- It’s best to prepare the cream a day before or at least few hours in advance.
- Take the coconut cream out of the fridge and remove the lid.
- Scoop out the coconut fat, placing it in the bowl.
- Pour the remaining liquid into a jar, saving it for another use (I like adding it to my morning smoothie).
- Add sweet potato puree, peanut butter and honey to the bowl with coconut fat and mix well.
- Place it in the fridge overnight.
- The next day preheat the oven to 170°C (325°F).
- Grease 2 x 20 cm (8inch) spring form cake tins and line them with baking paper.
- In a bowl combine coconut flour, tapioca flour, cacao and baking powder.
- Separate the eggs.
- In second bowl mix yolks, coconut oil, honey, coconut milk and vanilla extract. Add dry ingredients and mix again.
- In another bowl whisk the egg whites with pinch of salt till stiff. Gently fold them into the chocolate cake butter.
- Pour cake mixture into prepared cake pans.
- Bake for 25 minutes or until the skewer comes up clean.
- Remove it from the oven and allow to cool completely.
- Take the prepared cream out of the fridge, and using a hand blender whip the peanut butter cream until light and fluffy.
- Top the first sponge with half of the frosting.
- Carefully place the other sponge on the top and spread the rest of the cream.
- Decorate the cake however you want. I used bliss ball from this recipe and 95% dark chocolate.
- Store in the fridge.
