Sweet Potato Carob Fudge Cake
Preheat oven 180°C/350°F/Gas Mark 4. Line a loaf pan with baking paper.
A decadent treat for sure! And quite rich so try not to over indulge if you can! Delicious served with home made dairy free ice cream, whipped coconut cream and/or cashew cream vanilla icing.
1 cup cooked sweet potato mashed
1/3 cup rice malt syrup
1/3 cup coconut oil
1/4 cup chocolate protein powder (I use Nutra Organics Clean Protein Cacao Choc)
1 tsp baking powder (gluten free)
1/2 cup carob powder (I use Nutra Organics Organic Roasted Carob Powder)
1/2 tsp pink Himalayan salt
1/2 cup chopped 90% dark chocolate
Mix all ingredients together in a food processor until thick and smooth. Spoon into loaf pan and bake for 35 min.
Test with a skewer if it comes out slightly moist, it will be ready for a delicious moist fudge or if you prefer a cake texture wait until the skewer comes out clean.
Allow to cool for 5 mins in the pan.
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