Chocolate Sweet-Potato Snack Cake
Here's a variation on the Chocolate Pumpkin Snack Cake in my book, Wildly Affordable Organic. This year-round version uses sweet potatoes instead of pumpkin. It's also cholesterol and dairy free because it uses ground flaxseed instead of eggs and coconut oil instead of butter. The result is light and tender, with a good cocoa flavor and just a faint hint of spiciness from the sweet potato.
Active time: 15 minutes. Total time: about an hour. Makes 8 servings.
2 tablespoons finely ground flaxseed