Paleo Chocolate Birthday Cake
Decadent paleo Chocolate Birthday Cake with a coconut cream frosting for a completely paleo, gluten free, and refined sugar free treat! Made with sweet potato, it’s extraordinarily fudgy yet suits all tastebuds!
Are you more of a chocolate or vanilla kinda person? I’m guessing since you clicked on this recipe that Chocolate Birthday Cake is kinda your jam 😉 It’s Jared’s jam too, which is why I made him this paleo Chocolate Birthday Cake for his 28th birthday!
Do you remember my funfetti chocolate chip birthday cake I made for my 24th birthday? Well, this recipe is similar, only it’s a chocolate version! And guess what? It was a hit. Everyone loved it, from Jared to our friends to Jared’s family! Trust me, it ain’t easy making a recipe that everyone will love, but this cake sure does check all of the boxes.
It’s fudgy, moist, gooey, chocolatey, and oh so decadent. Just what you want in a chocolate birthday cake. It also feels incredibly indulgent while also being made with real food ingredients. One of these days, I’ll master making a more traditional cake (made with flour and eggs and sugar- because those are real food ingredients as well! Just a little different!). For now, this paleo version will do the trick!
I already knew that the cake part would come out well. If you’ve been reading my blog for a while, you know that I’m a huge fan of baking with sweet potatoes. The part I got really jazzed about was making the frosting. It came as a huge surprise, because I wasn’t sure if it would actually work!
Made with only coconut cream, a little coconut sugar, and vanilla, this frosting was so easy and SO thick! I added cacao to part of it for a triple chocolate layer in the middle, then did the rest with vanilla. Feel free to go that route or mostly chocolate then some vanilla or all chocolate or all vanilla!
To make this chocolate birthday cake extra rich, I used my favorite Imlak’esh cacao powder. Their quality is just by far the best that I’ve seen. I also used these really easy, side-removable cake pans so that you don’t have to flip the cake over and lose half of it (that would not be fun! It’s happened to me many a times lol).
Now for making sure the frosting is absolutely whipped up, you’re going to want to use a hand mixer. I honestly did not invest in one until literally last week, but let me tell you, it’s a game changer. I was never able to make real frosting before (I would always stick to avocado frosting haha!). Those days are long over! This is the one that I use- it’s actually really reasonably priced and comes in a few different (and cute) colors. It’s basic, which is honestly just what I need!
Last but not least, you’re going to want candles. What is a birthday without candles!? Hope you love this recipe as much as I do (and everyone else apparently!).
Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!
Paleo Chocolate Birthday Cake
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
Description
Decadent paleo Chocolate Birthday Cake with a coconut cream frosting for a completely paleo, gluten free, and refined sugar free treat! Made with sweet potato, it’s extraordinarily fudgy yet suits all tastebuds!
Ingredients
Cake
- 2 extra large Japanese sweet potatoes (baked and cooled, skin removed (should be about 25 ounces together))
- 4 large eggs
- 1/2 cup coconut oil (melted)
- 1/4 cup coconut butter
- 1/2 cup raw cacao
- 2 tsp vanilla bean powder or extract
- 1 tsp sea salt
- 1/3 cup coconut flour
- 1/4 cup maple syrup
Frosting
- 2 cans coconut cream (refrigerated overnight, and water removed (save for smoothies))
- 2 tbsp coconut sugar
- 2 tsp vanilla bean powder or extract
Instructions
Cake
- Preheat the oven to 400F and grease 2 9″ cake pans with coconut oil.
- In a food processor, blend on high speed the sweet potatoes until it’s a creamy mash.
- Add in eggs, coconut oil, coconut butter, vanilla, sea salt, coconut flour, and maple syrup.
- Puree until a thick and consistent batter.
- Pour half of the mixture into each cake pan and bake for 30 minutes.
- Remove from the oven and let cool.
Frosting
- Make sure that you refrigerate the coconut cream cans for at least 2 hours prior to using (optimal overnight).
- In a large bowl, scrape out the coconut cream on top of the coconut water (you can save the water for a smoothie or just to drink, but for now, set it aside in case you need to make the frosting less thick).
- Using a hand mixer, begin to whip the frosting until it’s thick like whipped egg whites.
- Add in the coconut sugar, vanilla, and if needed, a tbsp at a time of the coconut water until you’ve reached the desired consistency.
- Before frosting the cake, make sure the cake layers are completely cooled (best if refrigerated) to ensure that the frosting doesn’t melt while decorating the cake.
- Frost and serve!
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