631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976
631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976

Black-Out Chocolate Birthday cake

This nutrient-dense Chocolate Black-Out birthday cake is out of this world! Packed with super immune-boosting foods like sweet potatoes, raw cacao, avocado, dates and cinnamon, this is a cake you don’t have to feel guilty about. It’s so easy and so dreamy its hard to believe. I can’t take credit for the base of this cake- or the icing. I copied it off the internet a while ago and don’t know who to credit. I have changed it around a bit to include more immune system supporters and reduced the sugar, but whoever figured this out GOOD JOB!! You are my birthday cake hero. I encourage all of you to try this recipe. You will be surprised at how delicious it is. As we are all working to keep our immune systems strong, and we know that gluten, dairy and sugar are not a good option, this cake might be the answer to your sweet tooth’s prayers.

 

Cake

ingredients

3 cups raw sweet potato minced

3 large eggs

1 cup raw cacao powder

3/4 cup coconut/date sugar

3/4 cup maple syrup or sugar-free lacanto syrup

3/4 cup coconut oil

1/2 cup coconut flour

2 tablespoons organic ground dark roast coffee (I used Bulletproof’s The Mentalist)

3 teaspoons baking powder

1/2 teaspoon cinnamon

Pinch of cayenne pepper

3/4 teaspoon sea salt

Frosting

ingredients

1 cup mashed steamed sweet potato

1 cup medjool dates pitted

1/2  avocado

1/2 cup cashew butter or any other nut/seed butter option like sunflower seed butter, pumpkin seed butter or almond butter.

1/2 cup maple syrup or, for a sugar-free option, use Lacanto syrup

1/2 cup raw cacao powder

1 teaspoon vanilla extract optional

1/4 teaspoon himalaya or sea salt

Instructions

  1. Preheat oven to 350F. Line the bottom of two 6″ cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then combine all ingredients for the cake in the food processor until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for 45 minutes, then chill in freezer or fridge while you make frosting.
  4. For frosting, steam sweet potato cubes, drain water, and mash. I find that letting the sweet potatoes cool in the fridge for an hour before blending makes for a better consistency in the frosting. Combine with rest of frosting ingredients in a food processor or blender until smooth (about 5 minutes).  Frost cake and top with sprinkles or other decoration.

Enjoy!

By Tapp Francke-Ingolia

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