Chocolate Chip Sweet Potato Cakes for Two
Almost fudgy in consistency, these nut-free, vegan cakes are free from added sugar and oil!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 6 T oat flour
- 1/4 c oats
- 2 T wheat germ
- 1/4 t baking powder
- 1/8 t sea salt
- 6 T sweet potato puree cooked, peeled, mashed
- 6-8 T milk of your choice
- 1 t vanilla
- 1/4 c chocolate chips
Preheat the oven to 350 degrees.
Mix the flour, oats, wheat germ, baking powder, and sea salt together.
Stir in the sweet potato, vanilla, and milk, starting with six tablespoons of milk.
Add 1-2 more tablespoons of milk, as needed to moisten all dry ingredients.
Fold in two tablespoons of chocolate chips.
Pour the batter between two small ramekins (mine each hold about one cup).
Top each cake with one tablespoon of chocolate chips.
Bake the cakes for 17-20 minutes.
Cool a bit and enjoy!
Fat: 9.6 g Carbs: 43.5 g Sugar: 14.2 g Protein: 8.2 g; WW SmartPoints: 11;
Nutrition facts are per cake, and are based on using seven tablespoons of unsweetened almond milk.