An ultra-rich, moist and decadent chocolate cake filled with rosemary infused blackberry jam and a skinny decadent chocolate frosting made with a secret ingredient. Curious? Keep reading! As always, this recipe is healthy, vegan, dariy free and refined sugar-free.
Can you believe this rich and smooth frosting is vegan and healthy? The texture (and taste!) is just like the butter version, so it’s very easy to spread on the cake and nobody will actually notice that he’s eating… sweet potatoes! Yep! I told you it was a stunning ingredient!
Sweet potatoes are such a versatile ingredient and thanks to their natural sweetness, they’re just amazing as a sugar replacement and to give a dense texture to many desserts. I simply combined them with cacao powder, coconut cream, coconut oil, and only a little maple syrup.
But the Rosemary- infused blackberry jam is definitely what makes this cake special. Doesn’t this sound heavenly? Yes. And I swear, it tastes even better! Just cook some fresh or frozen blackberries with maple syrup and 1-2 rosemary sprigs. Your house will smell amazing!
Chocolate cake with Rosemary infused Blackberry jam
For the Rosemary infused Blackberry chia jam
- 260 grams /2 cups frozen or fresh blackberries
- 2 tbsp black chia seeds
- 100 grams / 1/3 cup maple syrup
- 1/2 lemon zest and juice
- 1-2 sprigs fresh rosemary
For the sweet potato frosting
- 350 grams cooked sweet potato* about one large
- 50 grams/ 1/4 cup coconut cream
- 1 1/2 tbsp maple syrup
- 1/2 tsp vanilla bean paste
- 1/4 cup cacao powder
- 1 tbsp melted coconut oil
- pinch pink salt
For the chocolate cake
- 350 grams all purpose flour (GF flour 1:1)
- 90 grams brown sugar
- 100 grams light brown sugar
- 90 grams cacao powder
- 1 tsp baking soda
- 1/2 tsp pink salt
- 1/2 tsp cinnamon
- 120 grams vegetable oil
- 200 ml non dairy milk I used oat milk
- 1 1/2 tbsp /20 ml apple cider vinegar
- 150 ml espresso coffee, hot
- 1 tsp vanilla bean paste
- 1/4 cup unsweetened applesauce
For the filling
- 3 tbsp vegan cream cheese
- 3 tbsp coconut yogurt
- 4 tbsp rosemary & blackberry chia jam
Make the Blackberry jam
- Add blackberries to a small saucepan, stir occasionally and cook until tender, about 5 minutes.
- Stir in remaining ingredients, bring to a boil, and then simmer for an additional 15 minutes.
- Remove from heat and remove rosemary sprigs. Transfer to jars and allow jam to continue to thicken as it cools.
Make the frosting
- Place all the ingredients in a blender or food processor and blend until smooth.
- Pour the mixture in a small bowl and place in the refrigerator to thicken for at least 1 hour.
Make the chocolate cake
- Preheat the oven to 180°C
- Grease and flour three 15cm/6-inch round cake pans.
- In a small bowl, combine non dairy milk with apple cider vinegar to make buttermilk.
- In a medium bowl, sift together flour, light brown sugar, brown sugar, cacao powder, cinnamon and baking soda.
- Add the applesauce, buttermilk, oil, and vanilla. Mix well. Then, pour in the hot coffee and whisk just until combined.
- Pour the batter into the prepared pans.
- Bake for 30 minutes or until a toothpick comes out clean.
- Remove and cool for 10 minutes before turning the cake onto a wire rack to cool completely.
- If you prepare the cake one day ahead, wrap the sponge cakes into plastic wrap and keep them at room temperature. Once you’ve frosted the cake, keep it in the refrigerator.
Assemble the cake
- Place the first chocolate cake layer on a plate.
- With a piping bag, pipe a circle of chocolate frosting on the outer part of the cake.
- Spread 3 tbsp of the cream cheese in the center and top with 2 tbsp of the blackberry jam.
- Add the second cake layer and proceed in the same way.