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Moist chocolate cake with dulce de leche cream
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Moist cake with creamy dulce de leche filling, gluten-free and refined sugar free

Course: Dessert, tea time
Servings: 8 portions
Author: Gaspar Carreira
Ingredients
  • 2 large sweet potatoes 450g
  • 2 large eggs
  • 3/4 cup muscovado or coconut sugar 150g
  • 2/3 cup cacao powder 80g
  • 1/2 cup coconut flour 80g
  • 1/2 cup liquid oil (coconut or sunflower) 100ml
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp sea salt
Filling
  • 500 g sugar free dulce de leche
  • 1 cup coconut cream 200g
  • 4 Tbsp coconut oil, melted
Instructions
  1. Preheat the oven to 190°C. And flour two* molds of 16cm in diameter.

  2. Wash and cut the sweet potato into cubes, put it in the food processor and process it until it is finely ground, minced. Add the rest of the ingredients and re-process until everything is integrated.

  3. Divide the mixture in two and put each half in a mold and bake for 30-35 minutes or until it is firm on top and cooked to the center. It should not be dry, it's a moist cake.

  4. Unmold and let cool

Filling
  1. In a bowl put the dulce de leche with the coconut cream and beat well, add the melted coconut oil and mix, let cool 10 minutes.

  2. Assemble the cake, first the chocolate cake, 2/3 parts of the dulce de leche, then the other cake. I recommend you do it inside the cake mold. Let cool one hour, remove from the refrigerator and cover with the rest of the dulce de leche.

  3. Let cool and enjoy. Keep it in the refrigerator

Recipe Notes

* If you do not have 2 use 1, and bake one half of the mixture first and then the other half.