Ingredients
1/4 cup coconut flour
1 cup cocoa powder
1/2 cup sugar of choice white, brown, coconut, or sugar free subs
2 teaspoon baking powder
1/2 teaspoon salt
2 cups mashed sweet potato 3-4 large sweet potatoes
2 large eggs * or vegan subs
1/2 cup maple syrup
1/2 cup coconut oil
1 teaspoon vanilla extract
1 cup chocolate frosting
Instructions
Preheat the oven to 180C/350F. Grease a 9 or 10-inch cake pan and set aside.
In a high speed blender or food processor, add all your ingredients and pulse until smooth and combined. Transfer the cake batter into the greased cake pan.
Bake the cake for 45-50 minutes, or until a skewer comes out clean.
Allow the cake to cool completely, before frosting it.
Notes
This makes a single layer cake. For a 2 layer or 3 layer cake, double or triple the ingredients.
* I’ve tried this with Bob’s Egg replacer, and it worked very well. I cannot vouch for flax eggs or chia eggs.
TO STORE: Store cake in the refrigerator, in a sealed container. I recommend eating the cake within 2 weeks. Any longer and the cake will become even moister.
TO FREEZE: Place slices of cake in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
