Matt's Sweet Potato and Chocolate Loaf Cake

This is a very speedy cake to throw together once the sweet potato is cooked, and it’s low FODMAP friendly, and dairy and gluten free. It can be vegan too if you use an egg substitute. Serves 8.

You can serve it by itself, or with a spoonful of yogurt or low FODMAP friendly yogurt substitute.

I hope you like it.

100g rice flour
100g ground almonds or Brazil nuts
1 tsp bicarbonate of soda
75g cocoa powder
200g raw cane sugar, or soft brown sugar
A pinch of salt
250g cooked, peeled & cooled sweet potato, mashed
200ml olive oil
3 eggs

1 Preheat the oven to 170°C fan/180°C/gas mark 4. Grease and line a 20cm round cake tin with baking parchment.

2 Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder, salt and sugar in a large bowl.

3 Blend the sweet potato in a food processor or blender, then add the eggs one at a time, whizzing between each addition. (You can do this by hand if you don’t have a blender or food processor).

4 Pour in the oil and process until smooth.

5 Add the sweet potato mixture to the dry ingredients and mix to combine.

6 Pour into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is firm to touch.

7 Cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completely.