This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.
Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin and line with baking parchment.
Place the ground oats and almonds, baking powder and salt in a large bowl and whisk until well combined.
Place the cooked sweet potato in a blender along with the coconut milk, almond milk, maple syrup and vanilla extract and blend until smooth.
Pour the wet ingredients into the dry and mix well until smooth; the batter should be very thick. Stir in the chocolate chips.
Scrape the batter into the prepared tin and spread it level.
Bake for 25-30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Leave the cake to cool in the tin. It must be completely cold before serving otherwise the texture will be too wet.
Store in an airtight container for up to three days.