Chocolate Chip Confetti Birthday Cake
It’s my birthday, and I’m going to bake a cake! A paleo birthday cake made of sweet potato of course! Did you expect anything less?
Remember my paleo sweet potato cookie skillet? I took that recipe, doubled it, made a few tweaks and wahboom (please someone get that reference haha!)- a birthday cake that’s fit for the Banana Diaries! As a kid, I was a huge fan of confetti cake. I’m talking like lick the batter, add extra sprinkles fan. So it feels fitting to have my favorite cake paleo-fied to ring in 24 trips around the sun.
The key to this cake is making sure that the sweet potato (Japanese if you want it to be like traditional yellow cake!) is thoroughly baked. Not steamed, not broiled, not whatever other way you cook a sweet potato. Just bake the potato, you won’t be disappointed! You can line the oven with some tin foil, set it to 375F and bake the sweet potato for at least an hour, depending on the size.
I used two huge Japanese sweet potatoes for this one (one weighing about 25 ounces and the other 18 ounces…yikes!). I then mashed then cooled them overnight once in a container to create that resistant starch and to also help the chocolate chips from melting!
The other key is to melt the coconut butter before adding it in. Coconut butter hardens in cold temperature, so make sure that you melt the coconut butter (I usually stick my Artisana Coconut Butter jar on the stove top while the oven is on to melt it without burning it) and then stir it in once the other ingredients are thoroughly combined.
Once you master all of that (I know, super hard), your cake will be out of this world! I honestly am having a little bit for breakfast on this morning because it’s my birthday, and why the heck not?!
Be sure to tag me on Instagram using @the_bananadiaries and hashtag #iyamlove if you make the cake! I cannot wait to see your creations! Lots of love and happy Wednesday!Print
A sweet potato based paleo birthday cake that takes like funfetti!
- 2 extra large Japanese sweet potatoes (skin removed, pre-baked, and mashed)
- 4 eggs
- 1/2 cup Artisana coconut butter (melted)
- 2 tsp cinnamon
- 2 tsp vanilla bean powder OR 1 inch seeds scraped from vanilla bean pod
- 1/2 cup 100% chocolate chips
- 1/4 cup organic sprinkles
- 1 cup coconut cream
- 1 tsp Artisana coconut butter (melted)
- 1 tsp vanilla bean powder OR 1 inch seeds scraped from vanilla bean pod
- 1 tsp ground green leaf stevia
- Preheat oven to 400F and line a round cake pan with parchment paper and coconut oil.
- In a large bowl, combine sweet potato, eggs, cinnamon, and vanilla bean.
- Add in coconut butter and stir in well.
- Add in optional toppings.
- Pour ingredients into cake pan and bake for 50 minutes or until toothpick comes out clean.
- Remove from the oven and let cool completely.
- While the cake is cooling, combine in a small bowl all ingredients for the frosting.
- Store in the fridge to thicken while the cake is cooling.
- Frost the cake and serve!