It is super, crazy busy here. We are in the process of moving houses. Which means my kitchen is... well... in two places at once.
But does that stop me from signing up for the Secret Recipe Club's monthly challenge? Heck no!
But knowing that things would be... well... a bit all over the place (literally), I had to get an early start.
This month I was lucky enough to be assigned to Fit Mama Real Food, run by the impressive Heather who, as you might imagine, has a passion for both fitness and healthy eating - two things interests I happen to share with her!
She has some really interesting and delicious looking recipes on her page, with all kinds of healthy substitutions and alternatives. While everything looked great, I zeroed in on my choice right away. I mean, the post was titled irresistible chocolate brownie cake. Who was I to try to resist??
And the twist? It's made with these beauties.
Yup - sweet potatoes. In a chocolate cake.
I baked the sweet potatoes then gave them a whirl with my immersion blender.
I had to add a little bit of water, since they were super thick (and Heather indicated that she'd used baby food sweet potatoes, which are much thinner), but it was quick and easy to do.
Then the cake comes together much like normal.
I added chocolate chips on top of mine. Because... why not?
And it baked up beautifully.
Little miss was a little wary to try it, because she knew about the sweet potatoes, but little man had no such qualms.
Heather, thank you so much for this awesome recipe and for all the fun you share on your blog!
Sweet Potato Chocolate Brownie Cake
(slightly adapted from Fit Mama Real Food)
1/2 cup milk of choice (I used coconut milk beverage)
1/2 cup olive oil, or substitute more milk (I used canola oil - it was what I had. And it worked great!)
2 tablespoons vanilla extract
2 cups sweet potato puree (I pureed three large sweet potatoes and added a bit of water as I pureed to thin it out)
2 cups whole wheat flour (I used one cup whole wheat, one cup all purpose)
1 teaspoon baking soda
1 teaspoon sea salt
2 teaspoon baking powder
1/2 cup cocoa powder
2/3 cup natural cane sugar (I used granulated sugar)
optional: chocolate chips to either mix in or sprinkle on top or both!
Preheat oven to 350 and grease a loaf pan and standard-sized 6 muffin pan. You can choose to only use a loaf pan and make no muffins, you will just need to bake it longer than listed below. I used a loaf pan and two mini-cake pans.
In a mixing bowl, whisk together milk, oil vanilla extract and sweet potato puree.
In a separate bowl, combine flour(s), baking soda, salt, baking powder, cocoa powder and sugar.
Stir wet ingredients into the dry and mix gently until just combined. Try not to over-mix.
Distribute batter evenly among the prepared pans, and, if desired, sprinkle chocolate chips on top.
Bake muffins for 12 minutes and the loaf for 25 minutes. My loaf took about 32 minutes (I used more than half of the batter) and my mini cakes took about 20. Make sure to keep an eye on yours, based on the pan sizes you chose.
Check with a toothpick for doneness before removing from the oven.
Allow to cool 5-10 minutes before removing from the pans.