Preheat your oven to 350 and double prep the cake pan.
In a medium mixing bowl, use a whisk to mix together the flour, baking powder, baking soda, salt and unsweetened cocoa powder.
Next, in a mixing bowl, beat together the sweet potato puree and the brown sugar until blended. Then stir in the almond milk, vinegar, and and vanilla.
For the next step we will add the dry ingredients from the first bowl to the mixing bowl.
Add the melted chocolate and mix until just combined. Transfer the cake batter to the prepared cake pan. Shake the pan onto the counter and smooth the top with a spatula as needed to evenly spread the batter out. Then bake the cake for 60-65 minutes or until an inserted toothpick comes out clean.
Allow the cake to cool for at least 15 minutes before inverting it into a wire rack to chill thoroughly. For the topping, melt the remaining chocolate chips pour it over the cake.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.- see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.See foodwineandlove for details on this recipe.
originally posted:
December 20, 2021
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!