Recipe | Sweet Potato Brownie Cake

by Kristen Morrison

We celebrate nature's colours in all its forms, and this festive season, we are excited to share this stunning & delicious recipe by kristenmorrison.co featuring raspberry powder, berries & flowers for a brilliant, festive treat all year round.

Nobody will know it's healthy!

 

SWEET POTATO BROWNIE CAKE

Paleo | Vegan | Free from gluten, dairy, cane sugar & grains

For this recipe, you will need 2 x 24cm spring form pans

INGREDIENTS

  • Psyllium eggs (1/8 cup psyllium husk, ½ cup water, stir and let sit for 10 minutes
  • 3 cups (750g) Sweet potato (steamed in oven (120 degrees, 1 hour)
  • 2 cups raw, unsalted cashews
  • ½ cup coconut oil (melted) + extra to grease the pans
  • ¾ cup cacao
  • 2 tsp cinnamon
  • ½ cup pure maple syrup
  • 2 tsp bi carb soda


METHOD

  1. Cut sweet potato in half longways, and cut each half in half again.
  2. Place pieces onto lined baking tray, then cover and place into preheated oven at 120 degrees for 1 hour. Do NOT use oil, but keep the sweet potatoes covered to allow them to steam gently.
  3. Allow to cool and then transfer to the fridge the day before baking. (these will keep in the fridge for up to 4 days).
  4. Make the psyllium egg and set aside
  5. Place the jar of solidified coconut oil (with the lid on) into a ‘bath’ of very warm tap water so it melts gently.
  6. Pre heat oven to 170°C
  7. Line cake tins with baking paper (on the base) and grease sides with coconut oil.
  8. Blend the steamed sweet potato (with skin) in the food processor
  9. Scrape down the sides of the bowl, then add the cashews and the maple and blend until relatively smooth
  10. Scrape the sides again, then add the cacao, cinnamon and bicarb and blend again until smooth
  11. Add the melted coconut oil and the psyllium egg and blend until all combined
  12. Split the mixture evenly between cake tins and smooth the top surface as much as possible.
    *Alternatively, transfer all batter into a 28cm x 24cm tray to make 16 brownie slices.
  13. Bake for 1 hour
  14. Cool to fridge temperature

Use or freeze cakes within 5 days*

CASHEW FROSTING

INGREDIENTS

  • 1⅔ cups raw unsalted cashews,
  • ½ cup coconut oil, melted
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp apple cider vinegar
  • ⅛ tsp sea salt
  • ¼ cup boiling water
  • Freeze Dried Raspberry Powder (to decorate)

METHOD

  1. Place cashews into food processor and blitz until fine
  2. Scrape sides, then add the melted coconut oil and blend until combined.
  3. Scrape sides, then add all other ingredients (except boiling water) and blend until combined.
  4. Scrape sides, add the boiling water and blend for approximately 30 seconds until smooth.
  5. Transfer to a freezer-proof mixing bowl and freeze for 1.5 hours
  6. The duration of this next step depends a lot on your freezer temperature. Take frosting out of the freezer and whip with beaters. It may take some time to whip up but continue scraping sides with a spatula and whipping for 1 minute after each scraping. If it still doesn’t whip, return to freezer for another 30 minutes and try again.
    You will know when the frosting is adequately whipped because the frosting will become pale and light, almost like whipped cream.
  7. Ice completely cooled cakes immediately and put in the fridge.
  8. Shortly before serving, top with fresh berries, roses or other edible flowers, and dust with raspberry powder using a very fine sieve (such as one you may use in a tea diffuser).

Use or freeze assembled cake within 5 days

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