Chocolate Protein Cake with Sweet Potato Icing

May 29, 2019


1 1/4 cups each of almond meal & plain flour (can be replaced with gluten free)
1cup almond milk
1/3 cup maple syrup 
1/4 cups coconut milk
2 Tbsp Two Islands Chocolate Pea Protein Powder 
1 Tbsp cacao
1 Tbsp apple cider vinegar
3 tsp baking powder 
1/4 tsp baking soda 
1tsp vanilla bean extract 
Pinch of salt 


400g orange sweet potato (peeled & cubed)
2 Tbsp cacao powder 
3 Tbsp honey
1 tsp vanilla bean extract 
1 Tbsp coconut oil, melted
Pinch of salt



1. Preheat oven to 180C.

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, acv, maple syrup, vanilla bean extract, almond meal & salt. Sift in the flour, cacao, baking powder and soda then mix. 
4. Pour half of the mix 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.


This recipe was created for Two Islands by Kirsten of  .