I have few words to describe this cake. Moist, delicious, fluffy, super quick, loaded with goodness and oh so good. If you love magic bean cakes but are looking for a paleo-friendly and dairy-free version, this one's for you. You will never want to eat a normal chocolate cake again. Enjoy!!! Recipe inspired by Kira Westwick's Chocolate Brownie Recipe.
Magic Sweet Potato Chocolate Cake
4 cups finely grated raw sweet potato (loosely packed)
1 cup Raw cocao
1/2 cup coconut flour
1 1/2 teaspoons baking powder
1 cup maple syrup
1 cup coconut oil
1 teaspoon cinnamon
1 vanilla bean scraped
4 eggs
Preheat oven to 180 degrees celcius and line two round cake tins with baking paper. Whisk or process maple syrup, coconut oil, vanilla bean and eggs in a food processor or mixer. Sift the cocao, coconut flour and baking powder into wet mixture and add the sweet potato. Mix or process on medium speed until well combined. Pour into prepared tins and bake for approx 35 minutes or until the sides come away from the tin and it is cooked in the middle. Leave to cool for 20 minutes before flipping onto cooling rack. Spread the avocado chocolate cream on one cake, place the other cake on top and top with more avocado cream.
Avocado Chocolate Cream
1 whole avocado (seed and skin removed)
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup raw cocao
Place all of the ingredients into a bowl and use a food processor or mixer to combine ingredients until smooth. Avoid over mixing as the oil will begin to separate from the avocado.
4 cups finely grated raw sweet potato (loosely packed)
1 cup Raw cocao
1/2 cup coconut flour
1 1/2 teaspoons baking powder
1 cup maple syrup
1 cup coconut oil
1 teaspoon cinnamon
1 vanilla bean scraped
4 eggs
Preheat oven to 180 degrees celcius and line two round cake tins with baking paper. Whisk or process maple syrup, coconut oil, vanilla bean and eggs in a food processor or mixer. Sift the cocao, coconut flour and baking powder into wet mixture and add the sweet potato. Mix or process on medium speed until well combined. Pour into prepared tins and bake for approx 35 minutes or until the sides come away from the tin and it is cooked in the middle. Leave to cool for 20 minutes before flipping onto cooling rack. Spread the avocado chocolate cream on one cake, place the other cake on top and top with more avocado cream.
Avocado Chocolate Cream
1 whole avocado (seed and skin removed)
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup raw cocao
Place all of the ingredients into a bowl and use a food processor or mixer to combine ingredients until smooth. Avoid over mixing as the oil will begin to separate from the avocado.
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