Kumara Chocolate Cake



Peel and slice kumara and cook in a small amount of water until soft approximately 10-15 minutes.

Meanwhile, preheat oven to 175 degrees Celsius. Grease a small cake pan, about 19 cm diameter.

Blend the kumara, soy milk, cocoa powder, sugar and vanilla essence together. In a large bowl, combine the flour, baking powder, baking soda and salt. Gently combine the dry and wet ingredients, and pour into cake pan.

Place in the oven and bake for 25 -35 minutes, or until an inserted toothpick comes out clean.

Cool completely before frosting.

To frost:

Melt the coconut oil in a small pot over low heat. Remove from the heat and stir in the maple syrup, vanilla essence, and pinch of salt.

Add the cocoa powder and combine thoroughly. Spread over the cake evenly then refrigerate to set the frosting.



  • ¾ C cooked kumara, mashed
  • 1 C soy or almond milk
  • ½ C brown or raw sugar
  • ½ C cocoa powder
  • 1 C wholemeal flour
  • 2 tsp vanilla essence
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt


  • ¼ C coconut oil
  • 2 Tbsp maple syrup
  • ¼ tsp vanilla essence
  • ½ C cocoa powder
  • Pinch sea salt