AuthorTiziana SantiDifficultyBeginnerThis is probably my favorite cake, its guilt-free, full of nutrients, fudgy, and really chocolaty. This is the base version of the recipe and you can alter ingredients based on what you have on hand. You can add cranberries or other dry fruits or substitute the honey for agave syrup. Add Orange zest to the frosting or cardamom, just let your imagination flow .
Peel the potato, cut it in quarters and boil until soft. Mash the potatoes well, then add the other ingredients; vanilla, Walnuts, cacao, coconut flour, oat flour, coconut oil. Mix well, agave syrup, and pour onto a baking tray or cake form. Bake for about 35-45 min. 180 degrees. Let it cool.
Frosting:
Melt the oil and add all frosting ingredients in a bowl and whisk up. Cover the cake with frosting and place in the fridge to harden. Decorate the top with walnuts, Flower petals, or orange zest, whatever you like. Enjoy!
© Copyright Sound Chef
Ingredients
Directions
Peel the potato, cut it in quarters and boil until soft. Mash the potatoes well, then add the other ingredients; vanilla, Walnuts, cacao, coconut flour, oat flour, coconut oil. Mix well, agave syrup, and pour onto a baking tray or cake form. Bake for about 35-45 min. 180 degrees. Let it cool.
Frosting:
Melt the oil and add all frosting ingredients in a bowl and whisk up. Cover the cake with frosting and place in the fridge to harden. Decorate the top with walnuts, Flower petals, or orange zest, whatever you like. Enjoy!
© Copyright Sound Chef
Will tey this later, delicious, got ingredients, and love/ need gluten and sugar free recipes thanks!
Enjoy!