Eggless Sweet Potato Chocolate cake

I originally planned a steamed modak for today’s post.But then both my kiddos’ asked for a chocolate cake. I didn’t want to miss the opportunity so made a cake with sweet potatoes. yes, sweet potatoes, this too has love-hate relationship with many. I know quite a few who hate it for its sweet taste. Trust me, sweet potato fry with chili powder tastes out of the world, soo like potato fry.
Even my kiddo’s hate sweet potatoes. But trust me, being a vegetarian, we can’t be hating so many veggies. If you start hating, you will be left only with potatoes, you can’t be eating them 365 days!!!!
When i was clicking this cake,my lil one came running, and licked a slice straight from the board, he mopped the plate clean and didn’t have a clue it has a veggie that he hates most!!!  Magic of mommy or magic of chocolate, never bother to find out!
For the Chocolate Ganache
200 grams Lindt dark chocolate (70% cocoa)
100 ml whipping cream
1/4 cup icing sugar (optional)

  • Let the chocolate be at room temperature. Chop the chocolate into small chunks, Keep it ready in a bowl.  
  • Take cream in a microwave safe bowl/mug, heat it 30 seconds, it should just be warm to melt the chocolate. Pour the warm cream over thechocolate and let it sit undisturbed for a minute. 
  • Using a whisk slowly combine the cream and chocolate until smooth. If you feel chunks of chocolate, heat the ganache in bursts of 10 seconds in a microwave and whisk smooth.
  • Refrigerate until use. The ganache thickens as it cools. So i always make the ganache just after making the cake, so it is all ready and in correct consistency to frost/fill the cakes.
  • Some might not like the taste of dark chocolate, that too 70% or 90%, in that case, once the ganache cools, whisk it with 1/4 cup of icing sugar. This is purely optional, we at home love the 70% dark chocolate ganache, so i never add sugar to it.

Inspired from Jenny can cook
For the Cake
1 & 1/4 cups of Whole Wheat flour (i used Aashirwad brand)
1/4 cup of cocoa
1/2 cup of sugar
1 tsp baking powder
1 tsp baking soda
2/3 cup of sweet potato puree
1/2 cup buttermilk/laban, @ room temperature
1/2 cup oi1
2 tbsp Egg replacer powder mixed with 1/4 cup of water, (check notes for other) or 2 Eggs
1/4  nutmeg powder
1/4 tsp cardamom powder
1/2 tsp ginger powder
1/4 tsp cinnamon powder
a pinch of salt
Sweet Potato Puree

  • Before starting the cake, let us prepare the sweet potato puree, wash and peel one large sweet potato. Chop the sweet potato into big chunks. I used Microwave to cook, In a microwave safe bowl, take the sweet potato chunks, add enough water to cover them, microwave cook for 8-10 minutes or until they are done. 
  • Once done, remove the bowl, strain the excess water, do not throw away the water, use it soups or making dal/sambar. Let the sweet potatoes cool completely.  Take the cooked potatoes in a mixer grinder and blend until smooth.
Making the Cake
  • Preheat the oven to 180C. In a large bowl, sift together whole wheat flour,cocoa,  baking soda, baking powder  and all the spice powders along with salt. To this add sugar and whisk well to combine.
  • In a small bowl, combine egg replacer powder and water, mix well and let it sit for a minute or two to thicken.  In a measuring jug, take buttermilk/laban, add oil to it, whisk well to combine. 
  • Now to the flour mix first add the buttermilk-oil and using a electric beater combine, as you combine add the egg replacer mixture and sweet potato puree to this and whisk well to combine.
  • The batter might be too thick, if thick, then add another 1/4 cup of water to it and combine.
  • Grease 2 4 inch bake tins, line them with parchment paper. Divide the batter into two prepared cake tins. Bake the cake for 45-50 minutes or until a skewer inserted in the middle comes out clean.
  • Once done, remove the cake from the oven, let it sit for 5 minutes, then unmould the cake onto a wire rack and let it cool completely.
Frosting the cake
  • Once the cake is completely cool, scrap the top of the cake with a serrated knife, for a even surface. 
  • Add some honey or sugar syrup. i added honey to soak the cake.Spread half the ganache on top and spread it thick using a spatula.  Garnish it with some roasted almonds, cut and serve.
Sending this vadai to Kids Delight – Hide & Seek with veggies, happening in my space, an event hosted by +srivalli jetti 

I have used Bob’s red mill Egg replacer powder for 2 eggs in the recipe. This can be substituted with Flaxseed/chiaseed egg.
1 egg = 1 tbsp flaxseed meal/chiaseed meal mixed with 3 tbsp water