Sweet Potato Chocolate Buckwheat Cake

It has been a while, I know.. but I have a delight that will make up for the lost time! This moist, chocolate cake with sweet potato is so good. The texture is unlike any other gluten free cake I have baked – a combination of steamed sweet potato, yoghurt and melted dark chocolate all come together in a harmony of perfection!



100g of good quality dark chocolate (I used 85%)

115g of unsalted butter, cubed

3 large eggs, separated

1/2 cup of honey or maple syrup

1/3 cup yoghurt

A teaspoon of vanilla powder

3/4 cup mashed steamed sweet potato

3/4 cup of almond flour

1/2 cup of buckwheat flour

A handful of pumpkin seeds

A pinch of salt, to taste

(recipe adapted from David Lebovitz)

  1. 1. Preheat the oven to 180ºC. Butter a 20cm cake pan and line the bottom with a round of parchment paper.
  2. Over a bain-marie, melt the butter and chocolate together and then let cool slightly.
  3. Whisk together the egg yolks, honey and yoghurt. Add vanilla, salt and the sweet potato.
  4. Add the above mixture to the melted chocolate and butter.
  5. Add almond and buckwheat flour to the mixture. Stir until well combined.
  6. Whisk egg whites in to soft peaks and fold in to chocolate mixture until just combined.
  7. Pour batter in to cake pan, level the top and sprinkle some pumpkin seeds and bake for 25 – 35 minutes until cake is set but the centre is still soft. Let cool and then remove from pan and serve!

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