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Chocolate Marshmallow Einkorn Cake (Vegan)

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 30 mins Rest Time: 2 hrs Total Time: 2 hrs 50 mins
Servings 8
Description

My daughter Grace says she hates chocolate, and her little sister Lily is a chocolate monster (like me). I made this cake for Lily's birthday and both girls loved it! It is inspired by Dreena Burton's Chocolate Sweet Potato Cake and Miette Bakery's Tomboy Cake.

Ingredients
    Chocolate Einkorn Cake
  • 1.5 cup Sweet Potato (Cooked and peeled)
  • 1 cup Water
  • 1/2 cup Maple Syrup
  • 2 tbsp Balsamic Vinegar
  • 2 tsp Vanilla Powder (Ground Vanilla Bean)
  • 2 cup Einkorn Flour (All Purpose)
  • 1 cup Sugar
  • 1 tsp Sea Salt
  • 1/2 cup Cacao (Can substitute Cocoa Powder)
  • 2 tsp Baking Powder
  • 2 tsp Baking Soda
    • Vanilla-Marshmallow Frosting
  • 1 jar Natural Marshmallow Fluff (I use Toonie Moonie)
  • 1 jar Vegan Vanilla Frosting
Instructions
  1. Chocolate Einkorn Cake

    Preheat oven to 350 degrees F. Grease sides of a springform pan and line bottom with parchment paper.

    Add into blender: sweet potato, water, maple syrup, vinegar. Blend until well combined.

    Add into bowl: flour, sugar, salt, vanilla powder. Mix with a whisk to combine.

    Pour wet from blender into bowl with dry. Mix briefly with a spatula, then pour into springform pan.

    Bake 30-35 minutes, until a toothpick comes out clean. Cool completely before removing from pan and frosting.

  2. Vanilla-Marshmallow Frosting

    Mix the marshmallow fluff and frosting together in a bowl. Spread onto the cooled chocolate cake and decorate with maraschino cherries.

Keywords: Einkorn, chocolate, cacao, sweet potatoes
Read it online: https://foodasmedicineforkids.com/recipe/chocolate-marshmallow-cake/