This past week was my husband’s birthday. He loves the peanut butter chocolate combo. Who doesn’t??
We went out to dinner the night before, eating way too many tortilla chips at the Mexican restaurant and feeling super stuffed.
Since that felt over-indulgent, kind of gluttonous, we had a simple soup and cake for his actual birthday dinner. However, as I was making the cake I couldn’t bring myself to make the frosting from vegan butter or so much confectioners sugar, as the recipe called for.
Is there a healthy way to make cake?
Yes, yes there is. Jane Esselstyn makes the BEST kale cake. You can certainly find that in the Engine 2 Cookbook.
The cake we’ve been using for years was as “healthy” as I could make it, omitting the oil and using less sugar…but let’s face it, it’s still birthday cake!
In my recipe binder I found a cake I had made once and forgot about, it used sweet potatoes. Score for me, I had batch cooked a bunch of sweet potatoes a few days ago.
How happy was my husband to get a chocolate-peanut butter cake?? As psyched as I was that sweet potatoes can be frosting!
Happy Birthday, Enjoy!
Vegan Chocolate cake recipe
We’ve been making a variation* of Minimalist Baker’s Vegan Chocolate Cake for years.
*I use more applesauce instead of the coconut oil and about half the sugar. Taste it before putting it in the oven to make sure you like it.
Sweet Potato Peanut Butter Frosting Recipe
- 1 cup sweet potato, (peeled, cooked and cooled)
- 2/3 – 3/4 cup sugar (whichever kind you generally use, or maple syrup, use less milk if using the maple syrup)
- 1/2 cup peanut butter powder (or cocoa powder if you’d rather make this chocolate frosting)
- 1/2 cup almond butter
- 1/4 tsp rounded sea salt
- 2-5 tbsp nondairy milk
Mix ingredients in a food processor or blender until very smooth. Adjust sweetener or milk to desired sweetness and consistency. Puree until very smooth, refrigerate until ready to use on the cake.