270g soy milk 60g olive oil 2 free range eggs ½ cup sweet potato (mashed) 240g wholemeal self-raising flour 40g cocoa powder 60g brown sugar ¼ cup fresh or frozen raspberries
Method
Preheat oven to 180*C
Peel a medium sized piece of sweet potato and cook in the microwave or boiling water until soft.
Remove from the heat and drain off excess water into a cup. Use the excess water to mash the sweet potato until it is smooth.
Set aside and allow to cool.
Sift flour, cocoa powder and sugar into a bowl and mix together.
In a separate bowl pour the milk, olive oil, eggs and sweet potato and blend together.
Make a well in the centre of the dry ingredients, add the wet mixture and the raspberries, and mix until just combined trying to keep the raspberries in tact.
