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
Scale
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!