Chocolate protein cake with sweet potato icing

May 29, 2019

PREP 20/Mins
COOK 15/Mins
Serves 12 - 15/Serves


1 1/4 cup almond meal
1 1/4 cup gluten free flour
1 cup almond milk
1/3 cup maple syrup
1/4 cup coconut milk
1 serving (25 grams) Two Islands chocolate protein
1 tablespoon cacao powder
1 tablespoon apple cider vinegar
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla essence
Pinch of salt


400 grams sweet potato - peeled and cubed
2 tablespoons cacao powder
3 tablespoons honey
1 tablespoon coconut oil - melted
1 teaspoon vanilla essence
Pinch of salt

1. Preheat oven to 180 degrees fan bake.

2. Steam sweet potato until soft. Mash & allow to cool before mixing in a food processor with the rest of the icing ingredients.

3. In a large bowl mix together the coconut oil, milk, apple cider vinegar, maple syrup, vanilla essence, almond meal & salt.

4. Sift in the flour, cacao, baking powder, baking soda and mix well.

5. Pour half of the cake batter into a lined cake tin and bake for 12-15 mins until a skewer inserted comes out clean.

5. Repeat with the second half of the mixture.

6. Once cooled smooth a layer of icing onto the base layer of the cake.

7. Place the next layer of cake on top and cover in the remaining icing.

About the author

This recipe was created for Two Islands by Kirsten of