for 12 pieces

To prepare

300 g

sweet potatoes , peeled, cut into approx. 2.5 cm pieces

Dough

1 dl	sunflower oil
1	organic orange, use a little grated zest
1 dl	sparkling mineral water
1 tbsp	white wine vinegar
250 g	white flour
120 g	sugar
2 tsp	baking powder
20 g	Maizena cornflour
½ tsp	nutmeg
1 pinch	salt

Icing

50 g	vegan dark chocolate, finely chopped
1 dl	vegan cream substitute
½ tbsp	instant coffee
1	organic orange, use a little grated zest

How it's done

To prepare

Place the sweet potatoes on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the upper half of an oven preheated to 180 °C. Remove, allow to cool slightly, purée.

Dough

Place the oil and all ingredients up to and including the vinegar into a bowl with the sweet potato puree, mix with a whisk. Mix together the flour and all the ingredients up to and including the salt, add to the bowl, mix quickly to form a smooth dough. Transfer the dough to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Place the chocolate in a bowl. Place the cream substitute and coffee powder in a small pan, heat while stirring, pour over the chocolate. Melt the chocolate while stirring, continue stirring until a creamy mixture is formed. Spread the icing on top of the cake, allow to dry, top with the orange zest.

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