Following on from the post I did last a couple weeks back of the vegan and gluten free brownies - I adapted the recipe to turn it into a CAKE because I would honestly die for cake. It is pretty much the exact same ingredients but different measurements and let me tell you it was GOOD! It did not even last a day in my house.


200 grams mashed sweet potato

240 ml plant based milk

120 grams RUNNY peanut or almond butter

200 grams sugar

180 grams gluten free self raising flour

75 grams cocoa

1 1/2 tsp baking powder

1/4 tsp sea salt

Icing - I used Betty Crocker's tempting chocolate icing because it is accidentally vegan and gluten free!


1. Preheat oven to 180 degrees celcius.

2. Place the mashed sweet potato and 120ml milk in a blender and blend. Then add the sugar and the peanut butter, and whizz until smooth. Transfer to a large bowl.

3. In a separate bowl, sift all the dry ingredients and mix until combined.

4. Add the dry ingredients to the wet mixture in 3 batches, folding well each time. Fold gently until no dry flour and then add 120 ml milk and mix, but do not over mix.

5. Transfer cake better to a lined cake or loaf tin (it should be fairly thick).

6. Bake for about 50-55 minutes. Allow to completely cool before applying icing.