Delicious Avocado Chocolate Cake (G.F. + Dairy-free)
Rich, chocolatey cake that is made with sweet potato instead of flour and avocado icing. 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 conventional cakes!
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.