GF Chocolate Sweet Potato Mud Cake

I’ve been working with Chief Nutrition to create some gluten-free protein brownies, and I’ve been testing (and re-testing!) the recipe over the past month. My first few attempts ended up more like a rich, chocolatey sweet potato mud cake than a brownie, but honestly, it was so delicious! I’ve made it for friends (and even a friend’s husband), and everyone loved it, they kept asking for the recipe. So, I thought I’d share it here, because I know it’s going to be a repeat in my own kitchen. It’s way too yummy not to! Don’t worry, the proper brownie recipe is coming soon too.

P.S. I haven’t tested this one with any other protein powders. I don’t think collagen would be a straight swap for the whey, I think it would likely make the cake a lot more moist. If you do try it with collagen, you might just need to bake it a little longer (but I haven’t tested it myself, so can’t say for sure!).

CAKE INGREDIENTS

  • 1¼ cups cooked sweet potato

  • 1 egg

  • ½ cup chocolate whey protein powder

  • ¼ cup quality cacao powder

  • ½ cup almond meal

  • ½ cup melted butter

  • ⅓ cup cup coconut sugar

  • 1 tsp baking soda

  • 1-2 tsp vanilla extract

GANACHE INGREDIENTS

  • 1x block dark chocolate

  • ½ cup cream

INSTRUCTIONS

  1. Slice two sweet potatoes lengthways and place them cut-side down on a lined baking tray. Bake until soft.

  2. Remove from the oven and let them cool slightly, just enough to easily peel off the skins. To measure out the 1¼ cups of sweet potato, simply press the soft, cooked flesh into your measuring cups.

  3. Now add all the cake ingredients to a food processor and blend until smooth.

  4. Pour the mixture into a lined square tin and bake for 25 minutes, or until a skewer inserted into the centre comes out clean.

  5. Remove from the oven and allow to cool down.

  6. In a small saucepan, melt the dark chocolate and cream together over low heat, stirring until smooth and combined.

  7. Pour the ganache over the mud cake (it’s fine if the cake is still slightly warm) and refrigerate until set.

  8. Slice into squares and enjoy!

For more yummy GF sweet recipes, see my