It was my husband’s birthday a couple of days back and to celebrate it I made an amazingly fudgy and rich, chocolatey no-bake cake 🙂
This yummy cake goes well with either some indian chai or if you are a coffee lover like me, have it with some home made almond milk cappuccino. Or well, just eat the cake it’s perfect on it’s own and with its simple ingredients, easy and quick to whip up.
One of the ingredients I used in this recipe is jaggery. I have made sweet potato cake and brownies before using soft dates or coconut sugar as sweeteners and you can use these for this cake if you don’t have jaggery available.
However, if you do find jaggery, here is why I love to use it:
- Jaggery is a traditional, unrefined whole sugar made of sugar cane and date palm tree. When making it, there is no treatment with charcoal or or any kind of crystallisation (like they do for the white, refined sugars). Jaggery is made simply by boiling the syrup until wanted consistency. Once it is cooled down, it becomes soft and solid, with a colour ranging from golden yellow to golden brown, dark brown and like the colour of dark chocolate, depending upon the extent to which it was cooked.
- As the texture is semi-solid, it blends smooth with this cake and other similar no bake brownie or energy bite recipes.
- Because jaggery is much more complex and made up of longer chains of sucrose than just regular sugars it actually digests slower providing energy for longer time and acting as a digestive agent. Unlike processed sugar, jaggery is rich in minerals (mainly iron) and mineral salts which are healthy and beneficial to the body.
- Jaggery is used a lot in South India to balance the heat of all the spicy foods. It is also known to stir heat on the body causing sweating, a way for the body to cool down in the high summer heat.
Alright, as much as I’d love to carry on with the amazing jaggery, I know you all just want to know how to make this yummy cake! Here you go 🙂
What you need:
2 1/2 cups of boiled sweet potato
2/3 cup of raw cacao powder
1/2 cup of dry coconut flakes
2 tsp of cinnamon
5 tbsp finely ground jaggery OR 7-10 soft dates(dry but soaked all soft)
On top: I chose kiwi (goes really well with the fudgy chocolate taste) but you can get creative here with other fruits or maybe some ‘nicecream’ too!
How to do it:
Boil the sweet potatoes, let them cool down and drain the water out.
Add them to the food processor with the rest of the ingredients and blend until they become a sticky, brown dough. Adjust the consistency and sweetness with the amount of coconut flakes and jaggery/dates.
Press the dough into a small cake mould and keep in the fridge for an hour or two.
Decorate with anything you like!