Chocolate Raspberry Cake

*Double the entire recipe for a two-layer cake



3/4 cup orange sweet potato, peeled, cooked and cooled

1 cup pure maple syrup

1 TBSP balsamic vinegar

2 tsp pure vanilla extract

1 cup whole-grain spelt flour

1/2 tsp sea salt

1/4 cup cocoa powder

1 tsp baking powder

3/4 tsp baking soda


1 loosely packed cup orange sweet potato, peeled, cooked and cooled

2/3 cup pure maple syrup

2 cups dates, covered with 1 1/4 cups boiling water (Allow to sit in
blender for 10 minutes)

1/2 cup cocoa powder

1/2 scant cup raw cashew butter or almond butter

1/4 rounded tsp sea salt

1 tsp pure vanilla extract

Raspberries for garnishing and to slice and put between layers if baking more than one layer.


Preheat oven to 350°F. Lightly spray an 8” x 8” brownie/cake pan or a 9” round cake pan and put in a piece of parchment paper. In a blender, purée the sweet potato, maple syrup, balsamic vinegar, and vanilla extract until completely smooth. In a large bowl, combine the flour, sea salt, cocoa, baking powder and baking soda. Add the wet ingredients to the dry (Add 2-3 tablespoons of water to blender to rinse out any remaining purée and pour into bowl). Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove and let cool on a cooling rack.

For the frosting, place the sweet potato, maple syrup, cocoa powder, cashew butter, sea salt and vanilla extract in a blender or food processor and purée until very smooth. Taste, and add more sweetener if desired. Purée until as smooth as possible, scraping down blender container, as needed. Transfer to a container and refrigerate until ready to use.

If you're making a two-layer cake, spread frosting between layers. Slice raspberries in half and cover bottom cake layer. Top with remaining cake layer. Frost entire cake. Use excess frosting to pipe borders. Garnish with raspberries.