February 14, 2014 February 14, 2014/ Morgan
So while working on ANOTHER recipe I accidentally made cake! Oops! Who accidentally makes cake?! Haha! (Maybe accidentally on purpose eh?) What a beautiful and delicious accident.
Of course you could make cupcakes with this batter but I am feeling like cupcakes are SO played out. There’s something so satisfying about a slice of cake – maybe because it has become more of a special occasion thing than a cupcake.
This cake is so chocolately and delicious that it doesn’t need a thick layer of frosting masking the cake. Just a bit of homemade unsweetened vegan yogurt and some pomegranate seeds were all I needed to turn this simple cake into an elegant affair. I swear pomegranates fancy up any meal! Strawberries, raspberries, or really any berries would be absolutely lovely on this.
Also this happens to be so fun and easy that you could get your kids involved! Plus with vegan cake they can lick the spoon with no fear of salmonella or other ickies!
Preheat your oven to 350 degrees. Prepare a 9×9 square cake pan either by using parchment paper to line it or just use a non-stick silicone pan like this one. You can also use a circular cake pan if you prefer!
Blend the sweet potato, soy milk, cocoa powder, sugar and vanilla together in a blender or with an immersion blender.
In a large bowl mix the pastry flour, baking powder and baking soda together. Stir in the chocolate mixture until combined. Do NOT mix the flour in with a blender!!! Just gently fold it together with a spoon or whisk. Pour into your baking dish.
Place in the oven and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Let cool completely before serving. I love it served with just a dollop of unsweetened vegan yogurt and fruit! Powdered sugar would be good as well. You could also drizzle some warmed up jam or preserves on top or even spread on some chocolate pudding!
February 14, 2014/ Morgan/ 
