100 Mile week = Sweet Potato Chocolate Cake {+nutrition tips & why we use these ingredients}



For all those who saw this same post a few weeks back and are wondering why the heck we are posting it again.. let me explain. We are re-doing our website because the old one was crap. So we are in the process of re-posting the good content from the old site plus all new stuff and VLOGS, videos, recipes, running topics and more.

So you guys, running our first 100 mile training week was a blast! It is crazy to think that we just started running consistently last January 2016, we have come so far! 

katie run scoot.jpg

For all of you out there who just started running, keep it up because you will improve so so much in just one year if you are consistent! :)

The week started out on a high because it was sunny, but by Wednesday we were feeling a little tiered as the rain hit (we are very affected by the weather) and the fact that it had been nearly 2 weeks without a rest day.. it was all adding up! 

To top it off, on Thursday I (katie) did something funky to my left calve during our tempo run.. It was like a cramp mid tempo, that I had never experienced before.. I didn't think anything much of it, kept running and the sharpness went away pretty quickly. However a dull pain persisted and I was beginning to wonder if i did something really bad.

The next morning it was bad.. so so tight and I was scared.. Was the idea of running my first 100 mile week over because of this stupid calve pain! I had never had any issues with my calves before so this was seriously random you guys!

(learn more about my potato cleanse here in our Q&A video:)

On top of this I was doing my POTATO CLEANSE week, and so I knew that people may claim that it had something to do with nutrition, but you guys, trust me, it didn't. I have been eating a variety of foods throughout this week besides mostly potatoes, sweet potatoes and yams, and I assure you i am getting more nutrients that most runners.  


I rolled, as per Coach Gwen's suggestion.. I slept, and I went on a really really slow run that next day. I was about to take the day off, but then I thought that I would just try running on flat ground, at a really slow pace, and see how it felt. If the pain was still bad, or worse, I would stop, if it was ok.. then green light and the idea of achieving my 100 mile week was still golden! It was fine! In fact, it seemed that the slow running may have helped the calve recover. (I was doing like 9:30- 10 min miles). 

sweet potato chocolate cake top


It was Friday morning and I was feeling like I needed some chocolate in my life.. but how could I incorporate chocolate into my potato cleanse, without making a recipe I have made before?

I wanted something new, something i never make... CAKE!! I never make cake! Why? Because cake is usually lame. its usually too try and too full of crap ingredients, including the frosting which is usually based in fat like butter or coconut oil.. but not this one that I came up with!!!

How could I justify making cake and eating it right now on this potato cleanse? It didn't take me long to figure this one out!

Friday night was our MOVIE night with our running friends, we were going to watch: 

A DECADE ON - An ultra-running documentary covering the story of ultra-runner Brian Morrison and his journey to complete the Western States 100 Mile Race! This film is epic you guys, and it is by none other than Ethan Newberry of the Ginger Runner! If you guys have not seen this documentary, watch it NOW.. its right here…


So I made this cake so I could bring it to our movie night and share it with all our non-plant-munching running friends.. What did they think?


You guys, this is seriously the best cake I had ever tried, and they agreed!

The moistness and flavor of this cake is just perfect... it was all dreams come true.. in one happy movie night.. A decade On paired with this Chocolate Cake.. is a MUST for you and your family and running friends! JUST DO IT!!! 

balsamic vinegar


I did my research about how to use sweet potatoes in a chocolate cake..I have experimented with sweet potato banana bread and I love it.. so I knew that there was something good going on here.

But there must be a few secret ingredients that just make that chocolate cake really pop! And YES.. there is..

The secret ingredient in this cake is BALSAMIC VINEGAR.. sounds gross right? That is what I thought, but I needed to try it for myself.


The next challenge was the sugar. No one wants to use regular sugar these days, we need something HEALTHY that will not slow us down the next day on the trails!! All the recipes I found used regular sugar or something like that to sweeten, and I know that the most healthful sweetener out there is DATES, date sugar, date paste. This is because it is the ONLY sweetener that contains the fiber, and is actually a whole food! We found this out from Dr. Greger of Nutritionfacts.org of course, and you should educate yourself by watching the video right there... 

I also used maple syrup in my version because I love that flavor too,  but if you would rather use all date sugar, or some coconut sugar, go for it!! 


Now which flour to use in this cake? Well this is a no-brainer because I like to use whole food ingredients, its Gluten-Free, and I can blend my own rolled oats into oat flour to make the best home-made flour! SO thats what I did..


So for this recipe, and for all other things good, I suggest using garnet yams... they are just the best.. no need to type on! I boiled them, but steaming or baking them works too. I even left the skin on, because i cannot be bothered to remove it (too lazy) and the skin contains tons of VITAMINS & MINERALS! So leave the skin on! 


I suggest using a high-speed blender for this, and for everything else in your life if you are a runner or a vegan... and especially if you are a plant positive runner, you NEED a good blender. We use and love the Vitamix Blenders! Because I left the skin on, the high-speed blender totally destroys any evidence of the skin, and you get a perfectly smooth creamy consistency!


If you want to learn more about WHY you should eat oil-free, the benefits for everyone, for runners, and how to.. read our full article on it sometime, find it here!

sweet potato chocolate cake top slice out


Here it goes you guys! This makes 2x 9" cakes so you can stack them, because there is no other way.. go all out baby!!!


The wet ingredients to blend:

  • 1 1/2 cup mashed/smashed/mushy steamed/boiled/baked yams with skin on (you will need 2 more cups for the frosting below)
  • 1/2 cup water
  • 1 banana
  • 1/2 cup maple syrup (or date paste, or sugar of choice)
  • 2 tablespoons balsamic vinegar
  • 4 teaspoons vanilla extract (organic is a must)

The Dry Ingredients:

  • 2 cups oat flour (blend 2 cups oats into a flour in your blender)
  • 1/2 cup date sugar (coconut sugar or equivalent of any sweetener)
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 - 1/2 cup vegan mini chocolate chips (optional)


  • Preheat oven to 350F. Lightly coat 2 x 9" round cake pans with coconut oil cooking spray, and cut a small round piece of parchment paper to line the bottom of each pan. (this is essential to get the cake off the bottom of the pan, because its so moiste this is a must).
  • Blend the wet ingredients until completely smooth in a high speed blender
  • Mix the dry ingredients in a large mixing bowl.
  • Pour the blended mixture over the dry ingredients (make sure you use a spatula to get all the puree out of that blender!!!) and mix until well combined. 
  • Pour this amazing cake mix evenly divided into the two cake pans. 
  • Bake for 20 to 25 to 30 minutes.. Check them at 20 minutes and poke with a wooden tooth pic. All ovens are different, ours sucks so we had to bake it for 30 minutes until the toothpick test came out nearly clean. 
  • Remove from oven and cool completely on a cooling wrack. 


Now its time to make the FROSTING!! Do not skip the frosting, it is the best part!!!


  • 2 cups of that same cooked yam, (mashed)
  • 1/2 cup cocoa powder
  • 1/2 -3/4 cup sweetener of choice, we used more date sugar but you can use maple syrup too (if you like it really sweet do 3/4 cup)
  • 1/2 cup almond butter (omg you guys this makes it so good)
  • dash non-dairy milk if needed to blend if too thick


  • Put everything except for the non-dairy milk into a high-speed blender and blend it up! If it is too thick, add a dash of the milk. It should be thick and creamy but the consistency is really up to you here!
  • Once the cakes are cooled, place remove them from the pan and remove the parchment paper lining and place it onto a cake dish or pretty plate. Frost that first one using about 1/2 the frosting. Now remove the second cake and paper and place it on top of the frosted bottom cake.
  • Now frost the top one and the sides.
  • Decorate with whatever vegan toppings you want!
  • We used more vegan chocolate chips and large coconut flakes, but next time we are going to do Slices strawberries :)
sweet potato chocolate cake side

please share this recipe with friends, family, runners, and people wanting to include more plants into their diet!

Comment below and let us know if you like it, if you made it, if you have questions, :)

Love you guys!
-Katie and Gwen