Vegan Sweet Potato Chocolate Cake with Cashew Frosting

Sweet Potato Chocolate Cake with Cashew Frosting
Serves 6 • Total Time: 40 minutes • FODMAP rating: medium

This is a crowd favorite for many people! It's vegan AND delicious You won’t even be able to taste the sweet potato in it.

Ingredients
Cake
1 cup white whole wheat flour
½ cup coconut sugar
¼ cup cocoa powder
1 teaspoon baking powder, preferably aluminum-free
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup non-dairy chocolate chips
¾ cup cooked and peeled sweet potato (about 1 medium)
½ cup almond milk
½ tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
½ cup non-dairy yogurt, plain or vanilla

Cashew Frosting
1 cup raw cashews
½ cup coconut yogurt, unsweetened
1 teaspoon vanilla extract
½ teaspoon lemon juice
2 to 3 tablespoons maple syrup

Instructions
Cake
Preheat the oven to 350°F. Lightly spray a 9 inch cake pan with non-stick cooking spray. Add all dry ingredients in a large bowl and stir to combine.
In a blender, add the cooked and cooled sweet potato, almond milk, apple cider vinegar and pure vanilla and blend until smooth.
Add the blended mixture to dry ingredients including non-dairy yogurt and stir with a wooden spoon until just combined, being careful to not over mix.
Bake for 25-30 minutes until a toothpick comes out clean. Cool completely before frosting.
Frosting
Boil cashews for 15 minutes. Drain and rinse several times. After draining, blend on high-speed in bursts of 30 seconds with remaining ingredients, scraping down the sides until the mixture is smooth.
Transfer the mixture into a bowl and refrigerate for 1 hour to set.
Frost cake once the frosting is set and the cake is cooled.

*Don’t forget to preload on vegetables before you eat!
*Try experimenting with the frosting. You can leave out the coconut yogurt if preferred for a less tangy flavor.
*FODMAP Swaps: Instead of cashews for the frosting, try silken tofu; keep portions to recommended servings as whole wheat flour, sweet potatoes, plant-based milk and nut-based frosting can all contribute to a higher FODMAP content when consumed in larger portions
*Gluten-Free: Swap out whole wheat flour for a gluten-free alternate such as a nut flour, oat flour or a gluten-free labeled flour
*Nut-Free: Swap out cashews for silken tofu; soy, coconut or oat milk instead of almond milk