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For the cake

  • 1 cup sweet potato mashed – see note below
  • 1 cup self-raising flour NOT self-rising flour. To make self-raising flour, mix 1 cup all-purpose flour with 1.5 teaspoons baking powder.
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 eggs lightly whisked
  • 1 teaspoon vanilla
  • ½ cup olive oil light
  • ½ cup maple syrup

For the chocolate mousse ganache

  • 2 avocados ripe
  • ½ cup cocoa powder
  • ½ cup maple syrup


For the cake

  1. Line the bottom of a 9 inch 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 355F/180C.
  3. Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is 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, 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 18 minutes or until the top is just cooked and the centre is still a bit gooey.
  7. Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.

For the frosting

  1. 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.


Cooking time: Once you’ve practised making this cake a couple of times, it will only take 30 minutes from start to finish. You have to add a bit of time for cooling/frosting, of course!