Cacao and Sweet Potato Mousse Cake

I whipped up this delightful chocolate mousse cake for my birthday and to be honest I was feeling a little off colour, a bit grumpy and in need of something sweet, lush but nourishing. And if you look carefully at our autumn harvested sweet potatoes, you can see on the newspaper the words Happy Birthday. How funny!

It is amazing how versatile vegetables can be and they can easily they can take pride of place in sweets and provide us with nutrition as well as creating cakes we can indulge in knowing they are healthy. I am incredibly fond of sweet potato or kumara as we call in my home country New Zealand. It reminds be of my childhood days spent in my parent’s garden and where I first learnt to grow food, where I first discovered the joy of planting a seed and watching it come to fruition. and all the joys that come along with that pastime. Kumaras are bursting with goodness – they are a rich source of fibre, contain an array of vitamins and minerals including iron, calcium, selenium, potassium, most of our B vitamins, vitamin C, beta carotene and they have a low glycemic index. How good is that!

When we combine that with the rich chocolatey flavour of raw cacao packed with magnesium, iron and antioxidants, we are truly in for a luscious experience. According to scientific research, cacao can help with stress, blood pressure, heart health and depression. But most importantly, it gives me that delicous chocolate fix I crave without any of the nasties like dairy, refined sugar and fats. Yay!

Our autumn sweet potato harvest


  • 1 sweet potato 320g, peeled and cut into pieces
  • 22 fresh medjool dates 300g, pitted and chopped
  • 1 vanilla pod scraped
  • 3/4 cup of organic cacao 75g
  • 1 cup of almond meal 120g
  • 1/2 cup of buckwheat flour 75 g
  • 3 tablespoons of coconut flour 20g
  • 1/2 cup of desiccated coconut 50g
  • 1 1/2 tspn of baking powder
  • 4 organic eggs
  • 3/4 cup of almond or nut milk
  • 50 g of dark chocolate (80%), finely grated


  • Preheat the oven to 160 celsius (fan forced).
  • Grease and line with baking paper a 22cm cake tin
  • Steam the sweet potato then remove skin and when cool cut into small pieces.
  • Place the dates in boiling water and set aside for 10 minutes. Then drain.
  • Place all the ingredients into a food processor and process until combined.
  • Spoon mixture into lined cake tin.
  • bake for 35 – 40 minutes or until a skewer comes out cleanly.
  • Allow to cool and then place in the refrigerator.
  • Sprinkle with grated dark chocolate
My birthday cake – yummy!