Chocolate Cake

White Flowers

Determined to make a healthier, better, more natural version of one of my favorite foods. I must say it didn't disappoint either and I savored every little last crumb. I'm happy to share my version with you all! 



Ingredients

Cake:

  • 3 1/2 C minced raw sweet potato

  • 4 eggs (or flax eggs)

  • 1 1/4 C unsweetened cocoa powder

  • 1 C maple syrup

  • 2 Tbsp. Stevia sweetener

  • 3/4 C coconut oil

  • 1/2 C coconut flour

  • 2 Tbsp. vanilla

  • 3 1/2 tsp. baking powder

  • 1 1/2 tsp. salt

*Flax egg: 1 Tbsp.. ground flax + 3 Tbsp. water----> replaces 1 egg. Stir and let mixture sit and gel for 5 minutes. 

Frosting: 

  • 3 Large avocados

  • 1 tsp. vanilla

  • 2 Tbsp. Stevia

  • 3/4 c unsweetened cocoa powder 

Instructions

  1. Preheat oven to 350 degrees. Line (2) 9 inch pans with parchment paper on the bottom and spray a little oil on top. 

  2. In a food processor mince the sweet potato. Add to a high speed blender and add all the remaining ingredients. 

  3. Spoon out the chocolate mixture into prepared baking pans and cook for 55-60 minutes.

  4. Let cool completely. 

  5. Remove from baking pan, frost, and add the top layer. Frost the top layer and enjoy! 

Frosting:

  1. Place the peeled avocado, vanilla, stevia, and unsweetened cocoa powder in a food processor. Pulse until smooth. This recipe can easily be adjusted by doubled it if you fancy frosting more than cake! 

Chocolate Cake

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