Brownie inspired Chocolate Dream

Did anyone here say chocolate and brownie?
We're in!
Today we have a gluten-free, nut-free and vegan chocolate cake with lovechoc chocolate for you, which was really delicious - at least for 20 minutes, because then it was already completely eaten.
By the way, the cake is very juicy and doesn't have the crumbly cake consistency you're used to. This is due to the relatively small amount of flour used for the cake.

Ingredients:
1 sweet potato
3 bananas
1 Msp. vanilla powder
1 pinch salt
160 ml coconut rice milk
10 heaped EL rice flour
1 pkg. baking powder
1 tablespoon coconut oil (+ to grease the oven mould)
1 bar of chocolate sweetened with coconut blossom sugar, e.g. from Lovechock​

Preparation:

1. Wash the sweet potatoes, cut into 4 equal pieces, cook and let cool.
2. Remove the skin.
3. Pour the sweet potato pieces into a blender.
4. Peel the bananas. Coarsely chop two of them and put them into the blender. Cut the third banana into small cubes and put aside.
5. Break or chop half of the chocolate into small pieces.
6. Add milk, salt, coconut oil and vanilla to the mixer.
7. Puree everything to an even mixture.
8. Pour the mixture into a mixing bowl and mix well with the rice flour and baking powder.
9. Fold in banana pieces and chocolate pieces.
10. Place the dough in a suitable oven dish greased with coconut oil and place in the oven at 180°C for 70-80 minutes.
11. Test the dough with a toothpick. If liquid dough sticks to the toothpick, simply leave in the oven for another 5-10 minutes.
12. Take it out of the oven and let it cool overnight.
13. The next day melt the other half of the chocolate (if necessary heat some more greasy coconut milk with the chocolate, then the chocolate becomes creamier) and spread over the chocolate cake.
14. Either serve immediately or as soon as the chocolate has hardened.
15. We have garnished the cake with frozen fruits.