YES, there’s sweet potato in it and NO, you won’t even know it’s there. The sweet potato adds an incredible texture to this wheat-free dessert. It’s sooooo decadent and fudgy but it’s gluten free and delicious!
1 cup cooked and mashed sweet potato
1¼ cups sugar, divided
1 cup almond flour (you can buy almond meal at Trader Joe’s)
½ cup unsweetened dark chocolate cocoa powder
1/8 tsp salt
¼ cup semisweet chocolate chips
2 Tbs vanilla soy milk
Preheat oven to 375 degrees. Coat 9-inch springform pan with cooking spray.
In a large bowl, blend sweet potato, ¾ cups sugar, almond flour, cocoa and salt with electric mixer until smooth. Separate the eggs, placing whites in a separate bowl. Add yolks to sweet potato mixture and mix to combine.
Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining sugar, beat 2 minutes more or until stiff, glossy peaks form.
GENTLY fold 1/3 of the egg white mixture into sweet potato mixture and then gently fold in the remaining egg whites. Pour batter into prepared pan and bake 45 minutes or until toothpick comes out clean. Cool completely.
Over low heat, melt chocolate in double boiler or in heat-proof glass bowl over simmering water in stock pot (don’t let the bowl touch the water). When chocolate has melted, remove from heat and add soymilk until combined. Spread over top of cake and let stand until chocolate sets.