Chocolate Cake
Determined to make a healthier, better, more natural version of one of my favorite foods. I must say it didn't disappoint either and I savored every little last crumb. I'm happy to share my version with you all!
Ingredients
Cake:
-
3 1/2 C minced raw sweet potato
-
4 eggs (or flax eggs)
-
1 1/4 C unsweetened cocoa powder
-
1 C maple syrup
-
2 Tbsp. Stevia sweetener
-
3/4 C coconut oil
-
1/2 C coconut flour
-
2 Tbsp. vanilla
-
3 1/2 tsp. baking powder
-
1 1/2 tsp. salt
*Flax egg: 1 Tbsp.. ground flax + 3 Tbsp. water----> replaces 1 egg. Stir and let mixture sit and gel for 5 minutes.
Frosting:
-
3 Large avocados
-
1 tsp. vanilla
-
2 Tbsp. Stevia
-
3/4 c unsweetened cocoa powder
Instructions
-
Preheat oven to 350 degrees. Line (2) 9 inch pans with parchment paper on the bottom and spray a little oil on top.
-
In a food processor mince the sweet potato. Add to a high speed blender and add all the remaining ingredients.
-
Spoon out the chocolate mixture into prepared baking pans and cook for 55-60 minutes.
-
Let cool completely.
-
Remove from baking pan, frost, and add the top layer. Frost the top layer and enjoy!
Frosting:
-
Place the peeled avocado, vanilla, stevia, and unsweetened cocoa powder in a food processor. Pulse until smooth. This recipe can easily be adjusted by doubled it if you fancy frosting more than cake!
Chocolate Cake
