This cake has been a go to this holiday season.
3/4 cubbed sweet potatoes
1/2 cup water
1/4 cup maple syrup
1 Tbsp Apple Cider Vinegar
2 tsp vanilla powder
1 cup spelt flour
1/3 coconut sugar
1/4 cup chocolate chips (I used dark chocolate)
1/4 cup chocolate powder
1tsp baking sola
1 tsp baking powder or cream of tartare
1/4 tsp xantham gum
Pell the persimmons and put in a food process. Mix and then add the gum. Mix a little more and let it set in the fridge for 10 minutes before putting on the cake
Coconut whipped cream
1 coconut milk can
1 Tbsp maple syrup or 1 Tbsp coconut sugar
Set the can in the fridge for a minimum of 1 hour. Then open the can and with a spoon carefully take off only the top part. Add the sweetener of choice and mix by hand of with an electric beater.
Yogurt and pumpkin spice powder
Preheat the oven at 350F.
In a food processor put the first 5 ingredients in and mix. then add the rest of them. Put in a non stick cake pan and cook for 25. Let it rest our for at least 10 minutes and more if you want a less fudge cake. Add the topping of choice.