130 g pitted dates soaked in water
200 g ground almonds
4 + 2 tablespoons cocoa powder
4 tablespoons coconut oil
¼ teaspoon baking soda
60 ml almond milk
2 medium-sized sweet potatoes
1 teaspoon vanilla extract
3 tablespoons maple syrup
Preheat the oven to 180°C (350°F). Grease and line an 8-inch cake pan. Drain the dates and blend them using an electric blender into a smooth puree.
Combine the puree with all the ingredients and mix well. Divide the mixture into the greased and lined baking tins.
Bake in the oven for 15 minutes, then take out and transfer to a wire rack. Let it cool completely.
Steam the sweet potatoes until soft and tender. Peel the skin and blend it with the buttercream ingredients.
Whisk until smooth, and adjust the sweetness with maple syrup, salt, or cocoa powder. Let it cool before frosting the cake.
Assemble the cake by layering it with buttercream frosting and decorating it with chopped pistachios.