Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190C/fan 170C/gas 5. Pierce the sweet potatoes in several places, then put on a small tray. Bake for 1 hour or until soft throughout, then remove from the oven and leave until cool enough to handle.
Put the dates in a medium bowl and cover with just-boiled water. Leave to soak for 30 minutes. Drain, reserving 2 tbsp of the soaking water, and put the dates and reserved water in a mini food processor. Blitz until smooth.
Oil the bases and sides of two 20cm loose-bottomed sandwich tins using ½ tsp of the oil, then line the bases with baking paper. Put the almond milk in a jug, add the vinegar and leave to sit. Sift the dry ingredients into a large bowl. Make a well in the centre and add the puréed dates, almond milk, oil and vanilla. Beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 minutes or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10 minutes, then turn out onto wire racks to cool completely.
Scrape the insides of the sweet potatoes into a medium pan. Add the chocolate and, on a low heat, continuously mix until the chocolate is melted and the mixture is mostly smooth. Transfer the mixture to a food processor while still warm, along with the orange zest and juice. Blitz for 2 minutes until completely smooth. If the mixture looks too thick, add 1-2 tbsp of just-boiled water and continue to beat until smooth. Leave to cool, then spread all over the cake. Decorate with the grated chocolate.