Power outage solid paleo chocolate cake. Best gluten free chocolate cake-made with sweet potato and avocados! A simple paleo birthday or festivity cake that is soggy and delightful.
My Grandma, who might set out not contact a grain of quinoa or stalk of kale a couple of years back and lives off her adoration for meat and potatoes said this cake was solid enough for a reason to have dessert for breakfast.
Indeed, since you have been persuaded by my wheat-and-dairy-standard sugar-eating grandmother that you ought to eat this overly wet gluten free cake, all that is left state is, "I trust you top this power outage chocolate cake with more chocolate!".
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INGREDIENTS
Cake
- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder or regular
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Frosting
- 1 3/4 cup sweet potato cubed
- 1/2 cup avocado
- 1/2 cup soft medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
INSTRUCTIONS
- Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
For more detail : bit.ly/2siLAmE
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