The Best Chocolate Cake in the World

The title is a direct quote from my daughter. She specifically requested this cake for her birthday this year, and I was so happy to oblige as it is seriously one of the best cakes I have ever eaten. It is moist, fluffy, and oh so chocolaty. The best part? It is made of only 100% real, non-processed, and whole-grain foods. The frosting has a base of sweet potatoes and the cake's main ingredient is whole-wheat flour...there are no empty calories here and one slice will definitely fill up that belly, basically guilt-free!

The recipe fills two cake pans and you can either add the chocolate frosting between the layers or make the vanilla cashew cream frosting for the filling to make it even fancier. The recipe calls for boiling water to be added at the end which essentially helps "bloom" the chocolate flavor of the cocoa powder. Don't be surprised at this point as the batter will be very, very watery. Just add it to your greased and parchment-lined cake pans and it will bake perfectly. I recommend making the frostings ahead of time so they have time to thicken up before spreading. While there are a few parts to put together for this cake, I guarantee this cake will convince even the biggest skeptic, that you don't have to miss out by eating plant-based, whole-foods.

---

Chocolate Cake Recipe
vegan, plant-based, refined sugar-free

Ingredients:
Frosting

• 2 sweet potatoes
• 1/2 cup unsweetened cocoa powder (I prefer the darker Dutched Cocoa)
• 1/2 cup maple syrup or honey
• 2 Tbsp almond butter or tahini
• 2 tsp pure vanilla extract
• 1/2 tsp salt
• Plant-based milk, to thin as necessary (approx. 1/4 cup)

Vanilla Cashew Cream Frosting

• 1 cup raw cashews
• 1-2 tsp fresh squeezed lemon juice
• 1/4 cup plant-based milk
• 3 Tbsp maple syrup or honey
• 1 tsp pure vanilla extract

Cake

• 1 cup plant-based milk
• 1 Tbsp apple cider vinegar
• 2 cups whole-wheat flour
• 1 3/4 cups maple syrup or honey
• 3/4 cup dutched cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup extra virgin olive oil
• 2/3 cup unsweetened apple sauce
• 1 Tbsp pure vanilla extract
• 1 cup boiling water

Instructions:
Chocolate Frosting

1. Microwave sweet potatoes 2 x 2 min. each (or until cooked through) and let cool.
2. Scrape out the flesh of the sweet potatoes into a food processor along with the rest of the ingredients and process until smooth. Use immediately or store in the fridge for later.
3. The frosting will thicken in the fridge so I usually add up to a ¼ cup of plant-based milk so it is easier to spread, the amount of plant-based milk will depend on the dryness of the sweet potatoes.

Vanilla Cashew Cream Frosting

1. Soak cashews for 1 hour in boiling water (if you don't have time to soak, I recommend using a food processor to make a fine powder before adding to the blender so you don't get big chunks of nuts in your frosting).
2. Drain the water from the cashews (if you soaked them).
3. Add all the ingredients to the blender and blend until smooth while scaping down the sides. You may need to blend a couple of times to get it completely smooth.
4. Cool in the refrigerator until it thickens up (about 30 minutes).

Cake

1. Preheat oven to 350°F and grease two 9 inch cake pans with extra virgin olive oil and line the bottoms with parchment paper.
2. Add the apple cider vinegar to the plant-based milk and set aside.
3. Start your water cooker or add 1 cup water to a sauce pan and heat to boil.
4. ​Next place all the remaining ingredients, except the boiling water, in a mixing bowl. Use a hand mixer to combine.
5. Now add in the milk/vinegar mixture and the boiling water and carefully use the hand mixer until a smooth, runny batter is made.
6. Pour the batter evenly between the two pans and bake for 30-35 minutes, until a knife comes out clean.
7. Let cool for 10 minutes, then remove the cakes from the pans.
8. Add the vanilla cashew cream frosting on one layer, add the second layer and spread on the chocolate sweet potato frosting. 
9. Store in the refrigerator.