Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration
2cups raw sweet potatominced
3/4cup black cocoa powder
1/2cup maple syrup
1/2cup coconut oil
1/4cup coconut flour
2teaspoons baking powder
1/2teaspoon sea saltor more salt to taste
1 1/2cup mashed sweet potatosee notes on how to make
1/2cup avocado 1cup medjool datespitted
1/2cup cocoa powder
1teaspoon vanilla extract
1/4teaspoon sea salt
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 combine with rest of frosting ingredients until smooth (about 5 minutes). Chill until ready to frost.