A double chocolate sweet potato cake so perfectly rich and decadent, you’ll want to save room for seconds (and thirds).
This decadent sweet potato cake is made with dreamy chocolate and a creamy coconut chocolate frosting, and then topped with fresh berries. Serve it for a special occasion to impress (hello, dinner for two) or as a festive cake everyone will love.
Similar to sweet potato brownies, this cake packs in all the chocolatey goodness of raw cacao mixed with the richness of puréed sweet potatoes for the cake. The icing packs another layer of chocolate, combining thick coconut cream with dark chocolate. Best part is, this luxurious treat is completely gluten-free and has zero dairy.
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To get started, whisk the coconut flour, cacao powder, baking powder, and salt in a small bowl. In a large mixing bowl, combine the mashed sweet potato, eggs, honey, coconut oil, and vanilla extract. Whisk well until you get a smooth homogeneous mixture.
Next, sift the dry ingredients into the bowl with the wet ingredients and whisk until the batter is nice and thick. Transfer to the prepared cake pan and bake for 30 to 40 minutes, or until an inserted toothpick comes out clean.
As the cake bakes, prepare the frosting by melting the chocolate chips in a double boiler. Add in the coconut cream and whisk until smooth. Let the mixture chill in the fridge for at least 2 hours, or until it is firm to touch.
Once the cake is ready, remove from the oven and let it cool for at least 30 minutes in the pan. Then, remove the frosting from the refrigerator and beat with an electric mixer until it becomes light and fluffy. Spread the frosting over the cake and top with a mixture of strawberries, blueberries, and raspberries. Let chill for at least 15 minutes before serving and enjoying.
“Let’s Elope Cake”, aka Chocolate Sweet Potato Cake
5 mins
“Let’s Elope Cake”, aka Chocolate Sweet Potato Cake
Felicia Lim- 9” round cake pan
- Small mixing bowl
- Large mixing bowl
- Electric mixer
For the Cake:
- ½ cup coconut flour
- 1 cup cacao powder
- 2 t baking powder
- ¼ t salt
- 1 cup cooked, mashed sweet potato
- 4 large pasture-raised eggs
- 1/3 cup honey
- 3 T coconut oil, melted
- 1½ t vanilla extract
- 1 T water
For the Coconut Frosting:
- 1½ cup dark chocolate chips
- 2 14-oz cans coconut cream, chilled overnight
- 1 cup fresh berries for topping (raspberries, blueberries, and blackberries)
- To Make the Cake: Preheat the oven to 350°F. Grease and line a round cake pan with parchment paper.
- In a small bowl, whisk the coconut flour, cacao powder, baking powder, and salt together.
- In a large mixing bowl, combine the mashed sweet potato, eggs, honey, coconut oil, vanilla, and water together. Whisk well until combined.
- Sift the dry ingredients into the bowl with the wet ingredients and whisk to combine.
- Pour the batter into the prepared cake pan and bake for 40 minutes, or until an inserted toothpick comes out clean. Let the cake cool for at least 30 minutes before removing from the pan.
- To Make the Frosting: While the cake is baking, melt the chocolate chips in a double boiler and add in the coconut cream. Whisk until you get a smooth mixture.
- Chill the mixture in the fridge for at least 2 hours, or until it’s firm to touch.
- Once the cake is cool, remove the frosting mixture and use an electric beater to mix until fluffy. The color should resemble a milk chocolate hue.
- Spread the frosting over the cooled cake and top with fresh berries. Let the cake chill in the refrigerator for 15 minutes before slicing.
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut flour (Nutiva)
Raw cacao powder (Healthworks)
Baking powder (Hain)
Raw honey (Bee Farms)
Cold pressed coconut oil (Viva Naturals)
Vanilla extract (Frontier)
Semi-sweet chocolate chips (Enjoy Life)
Coconut cream (Native Forest)
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