Vegan Super Bowl Sweet Potato Brownie Cake
It’s Super Bowl Sunday!
Whether you watch the game today or just the half time show (me), I hope you make something fun. Enjoy this sugar-free, oil-free Sweet Potato Brownie cake - may the best team win!
HERE is a video of me making my Super Bowl Cake https://youtu.be/ccMWGVuYNlQ
Ingredients
1½ cups mashed cooked sweet potato
12 medjool dates, pitted
½ cup boiling water
¼ cup unsweetened almond or oat milk
¾ cup cacao or carob powder
1 ½ cups rolled oats, blended into flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup vegan chocolate chips (optional)
For the Cashew Cream Icing*
1/3 cup raw cashews
½ teaspoon vanilla extract
¼ cup water
Instructions
Soak the pitted dates in boiling water for 20 minutes.
Preheat the oven to 350°F and line an 8 inch square brownie pan with parchment paper or use a silicone baking pan.
Combine the sweet potato, dates (and soaking liquid), almond milk and cacao powder in a food processor and process until smooth.
Add the oat flour, baking powder and baking soda and stir it in using a spatula. The mixture is very sticky and fudgy so it will be hard to process without stirring it together first. Process a few times to make sure the flour and baking agents are well combined.
Fold in the chocolate chips or nuts if using and pour the batter into the brownie pan. Smooth out the top bake for 30 minutes.
While the brownie is baking and cooling you can make the optional football field. Cover a large board with green tissue paper and then tape white ribbon on the board for the yard lines. Use a white marking pen to write the yard numbers next to the lines. You can decorate the end zone with the colors and logos of the teams that are playing. Cover the board in clear plastic wrap and use tape to secure it on the back of the board.
Remove the brownie from the oven and cool before cutting into the shape of a football. Carefully remove from the pan and use a paring knife to perfect the football shape. Place the football on the decorated board or on a large platter.
Make the cashew cream by adding all the ingredients to a small blender cup and blending until very smooth. Refrigerate for one hour. Pour the cream into a piping bag and pipe on the laces of the football and serve.
* You could use whipped up coconut cream instead
