This is a cake you can feel good about serving. Made with all-natural ingredients like oats, sweet potatoes and maple syrup, this cake is great for birthdays, holidays or any occasion! (It's low on sugar!)
4 to 6 servings
For the ganache:
1 medium sweet potato, roasted and chilled
3/4 cup non-dairy milk
1/4 cup tahini (or almond butter)
3 T maple syrup
1/4 cup raw cacao powder
For the cake:
1/2 cup oat flour
1/2 cup almond flour
2 T flaxseed meal
1/2 t baking powder
1/4 t baking soda
2 T coconut oil, melted
1/2 cup non-dairy milk
1 t vanilla extra
2 T applesauce
2 T raw cacao powder
Preheat the oven to 350 degrees. Spray a six-inch cake pan with cooking spray.
Remove the orange flesh from the sweet potato skin and add to a small bowl. To that, add 1/2 cup milk, tahini, syrup and cacao powder. Using a hand mixer, blend until silky smooth. (Set the remaining 1/4 cup milk aside.) Set the ganache in the fridge to chill.
Grab two mixing bowls. In one mixing bowl, stir together all dry ingredients (except the cacao powder). Add the wet ingredients to the same bowl and mix until just combined. Split the batter in half and put half the batter into the second bowl. Add the cacao powder and stir.
Put the vanilla batter in the prepared pan. Bake for about 15 minutes, or until a toothpick comes up clean. Allow to cool a bit before removing from pan and placing it on a cooling rack. Re-spray the baking pan and add the chocolate batter. Bake for about 15 minutes, or until a toothpick comes up clean. Allow to cool in the pan for a bit, then remove. (If you have two six-inch cake pans, you can bake at the same time. Alternatively, if you do not have a six-inch cake pan, an eight-inch pan can work, but put both batters in at one time. You will not be able to get a layer cake.)
Once cakes are fully cooled, it's time to prepare the cake! Place one cake on a plate, and layer on a hefty spread of ganache. Top with the second cake.
In the ganache bowl, add the rest of the milk and blend. It should be a bit runnier. Frost the entire cake with the ganache and allow to firm up in the fridge for about an hour.
Place birthday candles on top (even if it's not your birthday), and then eat a slice! (But don't eat the candles!)