Cauliflower Chocolate Cake with Sweet Potato Frosting

Cauliflower Chocolate Cake with Sweet Potato Frosting
Dairy Free Gluten Free Nut Free Sugar Free Vegan
Time: 45 mins, Serves: 2

Chili and chocolate pair so well together, so a shot of my BAE @firecidershirecity was the obvious pairing with more of my vegan, CAULIFLOWER chocolate cake with sweet potato frosting. DO the Chili Chocolate dance!

Recipe is courtesy of @lilsipper.

Ingredients

1 cup (3 servings) of Nuzest Clean Lean Protein Chocolate

1 tsp baking powder

1 tsp baking soda

1/2 cup unsweetened cacao powder

1 cup pureed cauliflower (pre-steamed)

2 eggs (or flax eggs for vegans)

**Sweet Potato Buttercream Frosting**

1 1/2 cup sweet potato puree (roasted then pureed or canned)

2 oz. (1/4 cup) pure cacao mass or chocolate of choice

Clean Lean Protein

Clean Lean Protein

17.6oz (20 Servings)

$44.95 USD

Method

Pre-heat oven to 350 F.

Mix dry and wet ingredients separately then combine everything in a large bowl.

Mix well until a thick batter forms (it will be dense).

Spray ramekins with oil and bake for 20-25 minutes.

Let cool and top with my 2 ingredient sweet potato buttercream frosting (recipe below) and warmed cherries to garnish if desired.

**Frosting Method**

Melt cacao/chocolate then blend in a blender with sweet potato puree.

Refrigerate at least 5 hours or overnight to allow frosting to thicken to a firm, "frosting-like" consistency.

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