Gluten Free Sweet Potato and Dark Chocolate Skillet Cake

Lets Eat Cake!!

I received a lot of requests to get this recipe up on my blog and personally I have been wanting to share this recipe because it is a perfect example of how we can marry our emotional needs to wanting things like “chocolate cake” while packing in some nutritional value along with it.

This recipe is super easy to do and it really satiates that need and desire for a super moist and chocolatey cake.  I actually omitted the maple syrup because I generally do not like things very sweet but most people will want to add at least 1/4 cup to 1/2 cup of maple syrup.

For athletes especially or people that are carb cycling, sweet potato is a fantastic way to refuel energy, blood sugar regulation as well as muscle recovery for the body.  Sweet potatoes are antioxidant rich and anti-inflammatory, great for skin and full of important vitamins such as Vitamin A, B6, C and are full of potassium and magnesium.  They also add a nice sweetness and moisture to baked goods without even knowing there is any sweet potato in it.

Preheat your oven to 400 degrees

1 1/2 Cup Nut Milk ( I used unsweetened hemp milk, almond milk, regular milk or buttermilk could be used as well )
1 tsp Sea Salt
1 tsp Baking Powder
1 Small Organic Sweet Potato Cooked, Cooled and Peeled ** Chef’s Note bake sweet potato at 350 for 1 hour then peel and using a spoon scoop the flesh of the sweet potato out.
3 Organic Local Eggs
3 tbs Organic Olive Oil
1 tbs Organic Real Vanilla Extract
1/2 cup Organic Unsweetened Cocoa Powder
1 Cup Gluten Free 1 to 1 Baking Flour by Bob’s Mill
1/4 to 1/2 cup Organic Real Maple Syrup (optional but encouraged as the cake will not be very sweet without it )
3 tbs Chopped Organic Dark Chocolate

Chef’s Note ** You will need a iron skillet for this recipe but a regular baking pan can be used.  Use 1 tbs of Organic Unrefined Coconut Oil to grease the pan or skillet.

In a medium bowl, add unsweetened cocoa powder, sea salt, gluten free flour, baking soda.  Set aside.

In another medium bowl, crack eggs into bowl then add olive oil, cooked sweet potato, maple syrup, vanilla extract and nut milk.  Whisk fully with a fork. Now add the above dry ingredients until all the ingredients are fully combined.  Add chopped chocolate and combine.

Pour into greased pan and bake at 400 degrees for approx. 25-30 minutes till firm in the center.  Let cool.

For Ganache:

1 tbs Organic Unrefined Coconut Oil

1/2 of a 10 oz Bag of Organic 70% Dark Chocolate Chips

Use a double boiler or two pots of similar size placed on top of each other.  Add water to the bottom pot or to the double boiler.  Place other pot on top and add dark chocolate and coconut oil.  Place heat on medium to high heat till chocolate begins to melt then reduce heat slightly.  Use a spoon or spatula to combine the chocolate with the coconut oil till the chocolate is fully melted.  Once melted, use a spatula to cover the top of the cake.  This can be served with fresh berries and some coconut cream or ice cream!  I personally love mine on it’s own with a cup of tea.

Enjoy!  Let’s eat cake!  oxoxox -Chef Emery

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