The Richmond Home

Mini sweet potato cake 🍯🍠

Refined sugar-free, gluten free, dairy free ☑️

65grams mashed sweet potato
1 small egg
50grams all purpose/gf flour
2 tbs melted coconut oil (25ml)
2 tbs pure maple syrup (30ml)
1/4 tsp vanilla extract
1/4 tsp baking powder
1/8 tsp baking soda
Pinch of salt
Pinch of cinnamon
60grams dark choc chips/chopped choc plus more for topping

roast or boil/steam your sweet potato till soft (I usually roast mine for 30-40mins), mash and let cool completely. pre-heat your oven to 175. In a small/medium bowl add egg, vanilla, maple syrup and coconut oil, mix till combined. then add all your dry ingredients and mix in, don’t over mix!! fold in your chocolate chips gently.

transfer into your mini cake pan (I usually make this in a little 10cm baking pan, so anything of a similar size that can go in the oven will work). sprinkle more chocolate chips ontop!

bake for 20-25mins/until a toothpick comes out clean, take out the oven and leave to cool for 10mins…enjoy!!! 🍫👩🏾‍🍳🍠🍯

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