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Sorry guys this is my second dessert post in two weeks! But this one needed to be shared! Some of you may have seen this recipe on my instagram post which I shared on Mother’s day! I tried a quick tweak of my Sweet Potato Chocolate Mug Cake by swapping the maple syrup with molasses. I also tried steaming it in the Instant Pot and the result was an unbelievably moist and decadent mug cake! It was so good and so many of you messaged me saying they tried it too and that it was so delicious! That made me drool and so I had to make it again this week. And I tried to make it even better by creating an additional chocolate sauce to go with it! That upped the decadence factor to 10 out of 10! And considering this cake is AIP, it means it is free from all of the 8 common allergens (eggs, soy, gluten, dairy, shellfish, tree nuts, peanuts and fish. Unbelievable right?
What are the main ingredients in this recipe? Are any substitutions possible?
- Sweet Potato: Sweet potatoes are a personal favorite of mine when it comes to baking. My fudgy chocolate brownies are a reader favorite! Sweet potato rolls and sweet potato paratha(tortillas) are two other recipes which everyone loves! You can use any kind of sweet potato – regular yellow fleshed or white sweet potato. You have to boil it with skin on beforehand. That gives the best texture to the mashed potato for this recipe. I have not tried this recipe with any other starchy vegetable.
- Molasses: The real star in this recipe is the molasses! Molasses are a great natural sweetener which is also highly nutrient dense as they are rich in iron as well as B6 and a lot of trace minerals like selenium and manganese. Dr Sarah Ballantyne of The Paleo Mom thinks this about unsulfured molasses – ” this should just be considered a good food, rather than a special treat”. In fact a recent instagram post by Sarah on molasses is what gave me the idea to use molasses in this recipe! I used blackstrap unsulfured molasses but you can use any unsulfured molasses too! The molasses give it a nice caramel like flavor which combined with the carob or cocoa makes a perfect combination!
- Cassava Flour: I like to use Otto’s Brand or Anthony’s Goods Premium(not organic) I do not recommend any other cassava flour brand.
- Coconut Flour: Coconut flour can be substituted by tiger nut flour in this recipe if you have a coconut allergy.
- Carob: To make it AIP elimination compliant, you need to use Carob. I like this brand of carob.
- For making the ‘chocolate sauce’, if using carob, I recommend using this brand of Carob. If you cannot find that, use palm shortening instead of coconut oil as many other brands of carob tend to separate when mixed with coconut oil.
- Coconut Oil and Coconut milk: You may replace the coconut oil with palm shortening and the coconut milk with water to keep this recipe coconut free.
So what I am trying to say is that this dessert is actually good for you! It will rejuvenate you both mentally and physically! Alright let’s not waste any more time here and get straight to the recipe!
Here is my video on how to make this cake!
- ¼ cup boiled and mashed sweet potato (any variety of sweet potato will work)
- 2 tbsp cassava flour (Otto's or Anthony's Goods Premium)
- 1 tbsp coconut flour (use tiger nut flour for coconut free)
- 1½ tbsp cocoa powder or carob (use carob for AIP elimination phase)
- 1 tsp coconut sugar
- ¼ tsp baking soda
- a generous pinch sea salt
- 2 tbsp coconut oil, melted (use palm shortening for coconut free)
- 2 tbsp dark unsulfured molasses (or blackstrap molasses)
- ¼ cup coconut milk (use water for coconut free)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp coconut oil, melted or palm shortening melted (if using carob, use palm shortening)
- 1 tsp cocoa powder or carob (use carob for AIP elimination phase)
- ½ tsp raw honey
- pinch sea salt
- Grease two 4 oz ramekins or one 8 oz ramekin or a large coffee mug with coconut oil.
- Add the mashed sweet potato to a bowl and add all the dry ingredients(the flours, cocoa or carob, coconut sugar, the baking soda and salt ). Using a spoon or a fork just mix all the ingredients loosely. Then add all the rest of the ingredients except the apple cider vinegar and mix well using a whisk. make sure there are no lumps and you get a smooth mixture.
- Lastly, add the apple cider vinegar and mix. Immediately pour the mixture into the greased ramekins. Follow instructions below for either the Instant pot or the microwave.
- Place a steamer rack inside the insert pot of the Instant pot.
- Pour 1 cup water into the insert pot.
- Now place the ramekin or ramekins carefully on the steamer rack.
- Close the lid and turn valve into sealing position.
- Pressure cook for 5 mins.
- Once pressure cooking time is done, you can either wait for pressure to release naturally or do a manual pressure release.
- Get the ramekins out and let cool for about 5 mins. Then using a butter knife carefully go around the edge of the ramekin to loosen the edges of the cake. Invert a dish on top of the ramekin and flip the plate and pat the ramekin gently to slowly release the cake.
- Serve cake topped with chocolate sauce.
- Place the ramekin or the mug inside the microwave and cook for 90 seconds on high power.
- Let cool for 7-8 mins before serving!
- Serve cake topped with chocolate sauce.
- Mix all ingredients in a small sauce pan and place on low heat for about 30 seconds. Stop heat and just stir with a whisk to form a smooth sauce. Alternatively, you can heat the coconut oil in a cup or a bowl in the microwave for 30 seconds and then add the rest of the ingredients and stir to get a smooth sauce.