Although I concede that this mud cake is perhaps not as decadent, as rich, or as sweet as the traditional version we think it is a fine substitute! I hope you like it.
Caramel Mud Cake
500 grams flesh of oven baked sweet potatoes (I used a 650 gram raw weight sweet potato)
12 medjool dates, seeds removed
2 tablespoons hulled tahini
1 teaspoon vanilla
1/2 cup coconut flour, sifted
1 teaspoon baking powder
3 eggs
Pinch of salt
Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line a round 20cm cake tin.
In your blender or food processor puree the sweet potato flesh and dates until smooth. Add the remaining ingredients in the order listed above, mix until well combined.
Pour the mixture into a prepared tin and bake for 45 minutes or until the top is golden and an inserted skewer comes out cleanly. Allow the cake to cool slightly before removing from the cake tin and placing the cake onto a cooling rack. Cool the cake completely prior to icing.
Caramel Frosting
3 heaped tablespoons hulled tahini
3 heaped tablespoons honey
3 heaped tablespoons coconut oil
1 teaspoon vanilla
Blend all ingredients until smooth. Pour the mixture directly over the cooled cake for a runny icing or refrigerate the mixture and allow it to set slightly for a thicker frosting consistency.
Isn’t it heavenly? Enjoy!!