| Ingredient | Qty | Unit |
|---|---|---|
| Whole Wheat Flour | 1 | cup |
| All-Purpose Flour | 1.5 | cup |
| Cinnamon | 0.5 | tsp |
| Maple Syrup | 1.5 | cup |
| Chocolate Chips | 0.75 | cup |
| Sweet Potato | 2 | count |
| Coconut Oil | 2 | tbsp |
| Apple Cider Vinegar | 2 | tsp |
| Olive Oil | 8 | tbsp |
| Almond Milk | 2 | cup |
| Vanilla Extract | 2 | tsp |
| Cocoa Powder | 1.25 | cup |
| Salt | 1.125 | tsp |
| Baking Soda | 2 | tsp |
Start with the Sweet Potato frosting (make ahead). Preheat the oven to 425 degrees and place the sweet potatoes on a roasting pan. Make sure you poke holes before baking and bake for about an hour (60 mins).
Let the potatoes get cool enough to handle, and scoop out the flesh in to a food processor. Add chocolate chips, cocoa powder, coconut oil, and salt.
Blend everything until creamy (the warm sweet potatoes should help melt the chocolate chips). Store covered until ready.
For the cake - preheat oven to 350 degrees. Graese two 8-inch cake pans.
Stir together the flours, cocoa powder, baking soda, salt, and cinnamon.
Add wet ingredients to the same bowl: almond milk, maple syrup. olive oil, apple cider vinegar, and vanilla extract.
Stir everything until combined and pour batter evenly in to two cake pans. Bake for 25 to 30 minutes, or until a knife comes out clean.
Let everything cool completely, and then frost.