Rich, chocolaty cake that is made with sweet potato instead of flour and avocado icing. Have you ever baked with sweet potato??? It seriously is killer delicious!!! You would never know it is made with sweet potato and avocado! It is made with only coconut sugar. It is perfect for baby’s first birthday, for that health-nut relative, or for any occasion! It is easily made in the food processor, easy to freeze for later when you want a sweet treat, and it is much healthier than convention! A great treat for CHOCOLATE freaks like me! Yum!!!
Sorry I have been MIA lately! I made this cake for my mom back at the end of July and it was the last thing intended to put up on the blog! Since then I have been busy with my Physical Therapy Assistant program. I am 32-years-old and back in college, with a husband and three babies. BUT it is really fun and I am enjoying it so much! When I am not with my hubby, and kid-o’s or in the kitchen making healthy meals and delicious chocolate treats, I really love being in the lab, learning how to be a PTA!
I seriously crave this cake! Be sure to put any lefters in the freezer right away to keep it fresh! I seriously doubt the left-overs will even last you a week, but you can leave them in freezer for up to a month or two.
As soon as I can I will do a video for this one. And I will write out the recipe to make a 9-inch cake instead of a 6 inch, so you have that option as well!
Delicious Avocado Chocolate Cake (G.F. + Dairy-free)
Equipment
- Food processor
- Two 6" spring form cake pans
Ingredients
To Make a 6" Cake:
- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 TBSP vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt maybe a tad more for taste
Frosting:
- 1½ cup mashed sweet potato steaming hot (see notes)
- 1/2 cup avocado
- 1 cup medjool dates pitted
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350°F. LIne the bottom of two springform cake pans with parchment paper.
- Mince the raw sweet potato in a food processor. Then in a blender combine all ingredients for cake until smooth.
- Divide batter amongst the two cake pans. Bake on 350°F for 45-50 minutes, then chill in freezer while you make the frosting.
For the Frosting:
- Steam sweet potato cubes( see notes), then drain water and combine with the rest of frosting ingredients until smooth (about 5 minutes). Chill until cake is cooled off and you are ready to frost.
- I recommend keeping the left-overs in the freezer since the frosting is made of avocado (see notes below about how to do that).
Notes
- The steaming hot sweet potato is what really get the frosting smooth like icing. Make sure the potato is hot when you mix in with avocado and other ingredients.
- This cake is delicious to make and freeze for when you want to eat it again at another time. Cut the cake into big slices, cover each with parchment or wax paper, and seal in a quart-size freezer baggy in the freezer for up to one month.
