30 Minute Healthy Chocolate Cake

FOR THE CAKE

1. Line the bottom of a 23cm round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
2. Preheat the oven to 180°C.
3. Pierce the sweet potato all over with a fork, then place on a plate or paper towel. Microwave on high for 6 to 8 minutes until the flesh is very soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
4. Combine the flour, baking powder, cocoa powder, salt & baking soda in a medium bowl.
5. Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
6. Pour the batter into the prepared baking pan and bake for 17-20 minutes or until the top is just cooked and the centre is still a bit gooey. You want the top to look totally cooked, but when you insert a skewer into the middle of the cake it’s still a bit sticky.
7. Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.

FOR THE FROSTING

Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.