Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Step 2

Drain away most of the water from soaking the dates, leaving behind a few tablespoons

Step 3

Use a food processor or blender (or hand-held blender) to blend the dates into a smooth purée (leaving a little water will make it much easier)

Step 4

Add the puréed dates into a bowl along with all the other ingredients and mix well

Step 5

Divide the mixture between two greased and lined round baking tins lined with baking paper (I used 18cm/7inch tins)

Step 6

Bake in oven for around 15 minutes

Step 7

Once out of the oven, transfer the cakes to a wire rack to cool completely

Step 8

Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender

Step 9

Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients

Step 10

Whizz until completely smooth. Taste and adjust ingredients as necessary - add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc

Step 11

Leave to cool before using to frost the cake

Step 12

Place one half of the cake onto a plate and spread just less than half of the buttercream onto it

Step 13

Place the other half of the cake on top of that and use rest of buttercream to spread on top and around sides of cake

Step 14

Decorate with rose petals or whatever else you fancy!

Step 15

Keeps covered in the fridge for up to a few days