Sweet Potato Chocolate Chip Cake (Vegan, Gluten Free, Low Fodmap)

This moist, delicious sweet potato chocolate chip cake is easy to make and is
totally vegan, gluten free and suitable for the low fodmap diet.

Servings: 16 squares

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
25 minutes

Dessert

Baking Vegan

cake

Instructions

1 Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin
and line with baking parchment.
2 Place the ground oats and almonds, baking powder and salt in a large bowl and
whisk until well combined.
3 Place the cooked sweet potato in a blender along with the coconut milk, almond
milk, maple syrup and vanilla extract and blend until smooth.
4 Pour the wet ingredients into the dry and mix well until smooth; the batter
should be very thick. Stir in the chocolate chips.
5 Scrape the batter into the prepared tin and spread it level.
6 Bake for 25-30 minutes until a skewer inserted into the centre comes out clean
or with a few moist crumbs but no wet batter.
7 Leave the cake to cool in the tin. It must be completely cold before serving
otherwise the texture will be too wet.
8 Store in an airtight container for up to three days.