Sweet Potato Fudge Cake with Peanut Butter Soak

Cake: 

• 1 cooked and peeled sweet potato, ideally about 200–250 g

• 3 eggs

• ½ cup maple syrup

• ½ cup oat flour or blended oats

• 3 tbsp cacao powder

• 1 ½ tsp baking powder

• 1 tsp vanilla extract

• Pinch of sea salt

• Sprinkle of cinnamon

• 2 tbsp olive oil, or melted butter

• ¼ cup milk

• ½ cup dark chocolate chips

Choc peanut butter soak

• ¼ cup smooth peanut butter

• 3 tbsp cacao 

• 1/2 cup warm milk or cream

• 1–2 tbsp maple syrup

• Pinch of sea salt

• Optional: splash of vanilla

• Icecream to serve 

Preheat oven to 180°C and line a small baking dish with baking paper.

In a large bowl, mash the cooked sweet potato until smooth.

Add the wet ingredients. Whisk until smooth and creamy.

Add the dry ingredients: oat flour, cacao powder, baking powder, salt and cinnamon. Stir until combined.

Fold through the dark chocolate chips.

Pour the batter into the baking dish and spread evenly.

Bake for 20 to 30 minutes, or until set.

While the cake is baking, make the peanut butter soak. Whisk together the soak ingredients. 

Once the cake is out of the oven, poke small holes over the top while it’s still warm. Pour over the peanut butter soak and let it absorb.

Let cool for at least 10 minutes before slicing.

Serve with a scoop of ice cream and flaky sea salt.