1. Preheat your oven to 180°C (conventional oven) or 160°C (fan oven). Line a 20cm cake tin with baking paper.
2. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl and mix until well combined. Add the milk, sweet potato puree, oil, vinegar, and vanilla to the bowl. Mix until just combined.
3. Pour the batter into your cake tin and smooth the top. Bake the cake for 55-60 minutes or until you can insert a toothpick in the middle and it comes out clean.
4. Let the cake cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.
5. To make the chocolate ganache, heat the cream in a small saucepan. Remove from the heat and add the chocolate to the hot cream. Mix, then let the mixture sit for 5 minutes or until the chocolate has melted. Stir the mixture until smooth. Let the mixture cool at room temperature for 2 hours (you can let it cool in the fridge, but it won’t firm up evenly).
6. When the cake has completely cooled, top with the ganache and serve.

Note: To make sweet potato puree, peel and chop the sweet potato and steam for 15 minutes or until very soft. When cooled, puree with a stick blender or food processor.

Anthea Cheng is a vegan food blogger, recipe developer, food photographer and chef. After opening a boutique cake business in 2014, she launched Rainbow Nourishments to meet like-minded people and share her love of vegan food.