Frosting

1 cup water

1 medium sweet potato, peeled and cut in chunks

3 tbsp cacao powder

6 tbsp maple syrup

1 tbsp nut butter of choice

½ tsp vanilla

¼ tsp salt

¼ tsp cinnamon

1 tsp dandy blend (optional)

Cake

1 cup oat flour

5 tbsp cacao powder

1 cup coconut sugar or date sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp cinnamon

1 tsp dandy blend (optional)

¼ cup melted coconut oil or nut butter of choice

1 tbsp ground flax seed

1 tsp apple cider vinegar

1 ¼ -1 ½  cups water or plant milk

Procedure:

Pour water into instant pot and place sweet potato chunks in the bottom, place trivet over the potatoes.

For cake, spray or grease 7-inch cake pan with coconut oil, set aside. In large bowl, whisk flour, cacao, sugar, baking powder and soda, salt, cinnamon, and dandy blend, breaking up any clumps.  Add all remaining cake ingredients and mix until fully incorporated, don’t over mix. Pour into prepared pan and smooth top down for even cake. Place cake on top of trivet in instant pot. Cover cake with a heatproof plate or parchment paper to protect it from condensation.  Secure lid on pot and move vent to sealing. Select manual/pressure cook to cook on high for 42 minutes. When cooking cycle is complete, let pressure naturally release for 12 minutes, then move valve to venting to release remaining pressure. Remove lid and carefully lift trivet with cake out of the pot. Cool cake in pan for 30 minutes in the fridge then remove from pan and frost with prepared frosting.

To make the frosting, strain water off the cooked sweet potato and transfer potatoes to a bowl or blender. Add all remaining ingredients and mash with a fork if using bowl method. Puree in blender if using blender. Evenly spread frosting on prepared cake.