Found a great wheat-free chocolate cake recipe and I used it to create this Christmas cake:
Then I modified it to make cupcakes pictured above… with less sugar & fat!
I reduce the sugars by replacing the recommended 2 cups of dates for the cake to 3/4 cup of dates.
I reduce fat by exchanging the frosting’s 2 cups of cashews to 1/3 cup cashews + 2/3 cup drained white beans.
Banana & sweet potato flour can be bought, or created by dehydrating item, then grinding it to a powder.
INGREDIENTS
My Adapted Cake:
1 3/4 cups cooked and cooled sweet potato
3/4 to 1 cup water
1 Tsp balsamic vinegar
3/4 cups dates
2 tsp vanilla
1 1/2 cups banana flour
1/2 cup sweet potato flour (or oat flour)
2/3 cup cacao powder
1 tsp baking soda
1 tsp baking powder
My Adapted Frosting:
1/3 cups raw, unsalted cashews
2/3 cup drained/rinsed white beans
3/4 cup nut milk of choice
1 Tsp cacao powder
1 tsp vanilla
Coconut or date sugar (to taste)
Desiccated unsweetened coconut for garnish
INSTRUCTIONS
- Peel and cut up 2 sweet potatoes and boil in water until soft.
- Drain and cool.
- Add water, sweet potato, dates, balsamic and vanilla to blender and blend till smooth.
- Add remaining ingredients to a bowl and stir.
- Add blender mixture to the bowl of dry ingredients and stir.
- Pour into muffin pan lined with papercups or silicone cups.
- Bake for 20 minutes at 350 degrees.
- Remove from oven and cool on baking racks.
- Add all frosting ingredients to blender and blend until smooth.
- Frost and decorate, as desired.