....quite a name isn't it? Originally, it's called Sweet potato brownie, but because something went slightly wrong (possibly the fact that I didn't spray the dish and baked it in an oven dish rather than a cake tin) it turned out to something that resembled more of a mud cake - except, it tastes sooo good! Next time, instead of steaming the sweet potato, I think I will roast it, so the batter will be slightly thicker!
This cake has no sugar in it other than natural sweetners, how about that?! It had one of the richest and smoothest texture I have tasted before! I have been wanting to make a cake that contained vegetables, and boy will I make this again! No one will notice the fact that you haven't added granulated sugar either!
Healthy Sweet Potato Brownie Mud Cake
(Serves 12, about 210 calories each - Now how's THAT for a treat? You can have two slices without feeling guilty!)
1 ripe avocado
1 small sweet potato, peeled, chopped and roasted (or 1 cup sweet potato purée)
1/2 cup unsweetened applesauce
1/4 cup date paste (I soaked 5-6 dates in boiling water)
1 tsp pure vanilla extract
1/2 cup flour
1/2 cup cocoa powder
1/2 tsp sea salt
1 tsp bicarbonate of soda
1/2 cup walnuts, roughly chopped
1/4 cup date paste (or 5-6 dates soaked)
1/4 cup hazelnut butter
1/2 cup fat free plain Greek Yogurt
1/4 cup cocoa powder
1 tbsp coconut oil, melted (I used sunflower oil)
2 scoops vanilla flavored whey protein powder (original recipe uses 3)
2-3 tbsp agave syrup (optional and depending how sweet the protein powder is)
1/3 packet stevia (optional)
Dash of water and milk
Dessicated coconut for decoration (optional)
- Pre-heat the oven to 190ºC. Spray a 22cm cake tin with cooking spray and line if with baking paper.
- In a bowl, add the avocado, sweet potato, apple sauce, dates, vanilla extract & eggs. Use a stick blender and mix until you have a lump free smooth paste. In another bowl, mix flour, cocoa powder, sea salt, and bicarbonate of soda. Gently combine the two mixes and fold the walnuts through.
- Pour the mixture into the cake tin and bake for about 25 minutes (I had to leave it in for another 10 minutes because I used a smaller and deeper baking dish) or until a butter knife inserted into it comes out clean.
- Set the brownie on a wire-rack to cool for about half an hour. While the brownie is cooling, make the topping, combining all the ingredients and pulsing with the stick blender until you've got a nice creamy chocolate sauce. Pour over the brownie and spread out evenly with a spatula.
- Leave the brownie on a wire rack until it reaches room temperature, then transfer into the fridge until it has completely cooled. Cut into 12 squares and enjoy!
PS. this actually keeps together better when you've left it for a day or two, and it is just as scrummy too!
Should be eaten withing 2-3 days, keep refrigerated!
Oh, and on an artsy note, here's what happened when I couldn't find any fridge magnets that I liked, me and my boyfriend made some plaster one and pimped them up ourselves!
I went for the more classic colour scheme, next time I will try with some different patterns I think!
....perhaps something like this? Aye, he funked the simple plaster right up!