Sweet Potato Chocolate Loaf Cake

Описание: Are you like me and love a good chocolate cake, but you're on the hunt for one that doesn't use as much sugar in the recipe? Well, this recipe just might be the one you're searching for.

Come along as I share a riff on an old favorite of our family, "Crazy Chocolate Cake," only this one is even more crazy because I took out half of the sugar and replaced it with sweet potato! Besides being extra moist and super delicious, it's a perfect recipe for fall when sweet potatoes are abundant in every grocery store. Enjoy!

Sweet Potato Chocolate Loaf Cake
Ingredients:
3/4 c. cooked, mashed sweet potato (cooled)
1 c. plus 2 T. plant-based milk
1 T. vinegar
1 T. maple syrup
1 t. vanilla extract
2 T. oil (or sub 2 T. more sweet potato, applesauce or banana for oil-free)
1 1/2 c. flour
1/2 c. sugar minus 1 T.
1/3 c. cocoa powder
1 t. baking soda
1/2 t. salt
1 t. pumpkin pie spice or cinnamon (optional)

Directions
1. Preheat oven to 350F
2. Bake sweet potato until soft (~ 45 minutes in 400F oven) Cool completely. and mash 3/4 c.
3. Combine plant-based milk with vinegar and set aside to sour for a few minutes.
4. Combine the dry ingredients, sifting the flour and cocoa powder to remove any lumps.
5. Mix all the wet ingredients together until smooth and add to dry ingredients, stirring until smooth.
6. Prepare a loaf pan with non-stick cooking spray, and pour batter into pan.
7. Bake for 35-45 minutes, or until toothpick comes out clean. Every oven is different, and my cake was done at 42 minutes. I suggest starting with 35 minutes, and checking before baking further.
8. Cool cake on a wire rack at least 30 minutes before slicing.
9. Serve as is, with whipped cream, ice cream, or with a spread like the Soom Salted Chocolate Tahini spread pictured in the video.