Cauliflower Chocolate Cake with Sweet Potato Frosting
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.
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
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.
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.