Something unbelievable happened on Sunday night. Our amazing cooker -oven, grill, dinner plate warmer and gas hobs in one combination- just stopped working. I was cooking tasty home made chips in the grill with full heat when suddenly the cooker caused a short and the wall switch started melting! Oh no! Many people would first react by thinking of all the safety risks but not me. My first thought was literally ”oh no how am I supposed to bake next week”. Our cooker is still broken, the electrician arrives today to fix the wall switch and then we will see what is cooker’s destiny whether it still works or if we need a new one. My dear Aussie husband comforted me by saying ”darling just think that you either get a perfectly functioning new cooker or the old one is even better than before ”. I wish I could think such an optimistic way. Being so, you may need to wait for some new recipes. I thought in the meanwhile I would post the cake I managed to bake just before the cooker broke down. This cake is my own recipe. I wanted to use sweet potato in a chocolate cake so I thought I would give it a try and in fact it worked pretty well. It gives the moisture and the sweet flavour compliments the chocolate cake. This is again a fully vegan recipe, so totally egg and dairy free and gluten free too. Of course you can use butter and milk where ever I have used the replacement products.
2 dl (1 cup) sweet potato puree
1/2 dl (1/4 cup) rice milk
1 1/2 dl (3/4 cup) dark brown sugar
1/2 dl (1/4 cup) vegetable oil
1/2tsp vanilla powder
a few drops of vanilla extract
1/2 tsp vanilla sugar
3/4 dl (almost 1/2 cup) coco powder
1/2dl (1/4 cup) sugar
3 tbs golden syrup
2dl (1 cup) gluten free self raising flour
1 tsp baking powder
50g grated dark dairy free chocolate
1. Preheat the oven to 190 celsius degrees.
2. Cook sweet potato cubes and puree them.
3. Mix together sweet potato puree, oil, rice milk, sugars, vanilla powder, coco powder, golden syrup and flour. In the end add the grated chocolate.
4. Bake for 40min. Test with a fork to make sure the cake is fully cooked.
1/2 dl (1/4 cup) oat cream
1/2dl (1/4 cup) raspberries
1 tsp vanilla sugar
1-2 tbs caster sugar
1. Mash the raspberries with the fork. Mix the oat cream and raspberries together and add sugars.
30-50g dairy free margarin (butter goes perfectly too, in fact probably better due to the salty nature!)
1/2 dl (1/4 cup) oat cream
1dl (1/2 cup) icing cugar
3-4 tbsp coco powder
1. Whisk together the dairy free margarin and oat cream.
2. Whisk in the icing sugar and finish with adding the coco powder.
Build the cake. After cooking it, let it cool down first, cut it into halves, fill with the raspberry oat cream mix and coat with the delicious chocolaty icing.