Easy chocolate ganache. Directions: Preheat the oven to 350ºF. Sweet Potato Chocolate Cake GF vegan with Avocado Chocolate Frosting I am taking a moment from my wonderful busy-ness at the moment to share a plateful of deliciousness with you all. Cook over medium high heat until boiling then turn to medium-low and simmer until the sweet potatoes are fork tender, about 5 minutes. I’ve been planning menus and ingredients list for my work a retreat chef and also happily planning the myriad of different sessions for my summer school . Mix 8 oz (or about 1 cup) of roughly chopped dark non-dairy chocolate with 3/4 cup coconut milk in a pot over medium heat. Place the peeled and cubed sweet potato for the cake and the frosting (3 medium-large sweet potatoes total) in a large saucepan and cover with water one inch above the potatoes. … Add the inside of about a half of a sweet potato, a drizzle of maple syrup, some vanilla, and almond butter, and combine well. Remove from heat and let cool for 10 mins before adding on the cake. The vegan cake is my classic chocolate vegan cake just amplified so that it bakes fat, fluffy slices and the topping is a revelation-instead of butter use sweet potato to give it sweetness, creaminess and volume without adding butter or a lot of sugar! Grease two 8-in square or round pans. Toss in a few chocolate chips and microwave for 1-2 minutes. Whisk until the chocolate is completely melted.
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