Gâteau à la patate douce et aux pépites de chocolat (vegan, sans gluten, pauvre en FODMAP)

Ingrédients

• 215 g (2 cups + 2 Tbsp) finely ground oats/oat flour
• 230 g (2 cups) ground almonds
• 4 tsp baking powder
• 1/2 tsp salt
• 120 g (1/2 cup) cooked, mashed sweet potato
• 200 ml (1/2 + 1/3 cup) full fat coconut milk (tinned, NOT the drinking variety)
• 100 ml (1/3 cup + 1 Tbsp + 1tsp) unsweetened almond milk (or another thin non-dairy milk)
• 200 g (1/2 cup + 2 Tbsp) maple syrup
• 3 tsp vanilla extract
• 150 g (5.3 oz) dairy free chocolate chips

Préparation

1. 1

   Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin and line with baking parchment.

2. 2

   Place the ground oats and almonds, baking powder and salt in a large bowl and whisk until well combined.

3. 3

   Place the cooked sweet potato in a blender along with the coconut milk, almond milk, maple syrup and vanilla extract and blend until smooth.

4. 4

   Pour the wet ingredients into the dry and mix well until smooth; the batter should be very thick. Stir in the chocolate chips.

5. 5

   Scrape the batter into the prepared tin and spread it level.

6. 6

   Bake for 25-30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

7. 7

   Leave the cake to cool in the tin. It must be completely cold before serving otherwise the texture will be too wet.

8. 8

   Store in an airtight container for up to three days.