Blackout Healthy Paleo Chocolate Cake
Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious.
Grandma came pulling up the driveway in her California blue Prius.
Baskets of blueberry muffins, purple pansies, and root beer made it’s way into the house.
Grandma visiting is always the best.
I love her presence, hugs, and value her investment in our family.
I grew up with my family making frequent trips to visit grandma and grandpa’s house on the cliff by the pacific ocean.
Things haven’t changed much since.
I still love to visit grandma. And I love it when she visits me!
After playing tourist in Leavenworth, doing the whole listening to the accordion players in their lederhosen, picking out taffy flavors, and finding a steal on some local ceramics, we headed back for dinner and dessert!
So, about this blackout cake…
Three things you should know about this insanely-decadent-cake-you-want-on-your-side, cake for breakups, cake you want for anniversaries, birthday parties, and summer picnics. Ready?
- Chocolate
- Chocolate
- And oh! Did I forget to mention, chocolate?
It’s the healthy cake that my Grandma said she would take over cheesecake. Over cheesecake, guys. This cake is for real.
And did we forget to mention that earth shattering fact that this cake has more veggies stuffed in it than your favorite cobb salad?
That’s right! We are talking straight up chocolate-salad-cake, people.
My sweet grandma watched me scoop, mix, and pour in the hot kitchen this afternoon.
Every few minutes, she would peer over in intrigue and ask, “now what do you do with that?” referring to the sweet potato, coconut oil, or avocado.
Sweet times- literally.
My Grandma, who would dare not touch a grain of quinoa or stalk of kale a few years ago and lives off her love of bread and butter said this cake was healthy enough for an excuse to eat dessert for breakfast.
That’s my kind of thinking!
Well, now that you have been convinced by my wheat-and-dairy-regular-sugar-eating grandma that you should eat this super moist gluten free cake, all that’s left say is, “I hope you top this blackout chocolate cake with more chocolate!”.
If you need help with that, see my notes. 🙂
That’s all.
Enjoy my sweet friends!
More liket this:
Life-Changing Paleo Chocolate Cupcakes
Best Paleo Chocolate Chip Cookies
For all those asking, these are the 6″ spring for cake pans I use- I love them!
- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder or regular
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 3/4 cup sweet potato cubed
- 1/2 cup avocado
- 1/2 cup soft medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
| Info |
| Cook Time | 45-50 minutes |
| Prep Time | 20 minutes |
| Servings |
servings
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Optional toppings: chocolate chips and/or chocolate glaze.
How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Rate this recipe!
Recipe Notes
Optional toppings: chocolate chips and/or chocolate glaze. How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use. |
Ingredients
Cake
Frosting
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- Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
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Nutrition Facts
Blackout Healthy Paleo Chocolate Cake
Amount Per Serving
Calories 368
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 12g
60%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 31mg
10%
Sodium 341mg
14%
Potassium 742mg
21%
Total Carbohydrates 58g
19%
Dietary Fiber 13g
52%
Sugars 29g
Protein 9g
18%
Vitamin A
211%
Vitamin C
4%
Calcium
12%
Iron
16%
* Percent Daily Values are based on a 2000 calorie diet.
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126Comments
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Wondering how long it keeps. Imagine store in the fridge.
Hi Liz, it hasn’t lasted more than 1 day around my house, so I’m not exactly sure, but yes- it should be stored in the fridge for a few days I’m guessing, then the freezer for longer term. 🙂
Hi! I’m super excited to make this cake but I was just wondering if the sweet potato in the cake in cooked before it’s blended into the batter?
Hi Hanna, the sweet potato in the cake is not cooked, but the sweet potato in the frosting is steamed. 🙂 Enjoy!
I can’t wait to try this!! Just to make sure, the sweet potato in the cake is raw, right? I see the sweet potato in the frosting is steamed
Yes- the sweet potato in the cake is raw and steamed in the frosting. 🙂 Enjoy!
I do not see you notes on how to top this cake? Am I missing that?
Hi Melissa, see the recipes notes. 🙂
Kaylie, I have looked over your entire post and I, too, do not see where you posted any additional “notes” on this recipe. Please be so kind as to give real information as to where to look(I.e. top-middle-bottom of post, next to, under, following, etc.) instead of simply repeating your initial instructions that clearly did not work the first time. Thank you so much !!!
Hi Darla, I wrote it in the first copy, but then I forgot it all got deleted when my internet went down! Sorry for sending you on a wild goose chase, the notes have been updated and should be easy to find right next to the recipe now. 🙂 Thanks!
Hello, I can’t find the notes either. Are they in a separate link?
Kaylie, thank you SO MUCH! I so want to make this recipe for my new husband and couldn’t figure it out! It looks BEYOND amazing and if it tastes only half as good as it looks, I know it will still be a winner!
Thank you so much Darla! Just to be clear, were you unable to figure out the recipe/were the instructions clear? You said you weren’t able to figure it out? Thanks 🙂
Hey there, can another size cake pan be used if we don’t have 6 inch? Any suggestions on another size or bake time adjustments? Thank you!
Sure, you could try a five or 7 inch, if you want a layer cake, but you would need to adjust the cooking time about 5-10 minutes more or less depending on the size. If you want to make a large one layer cake, that would also work.
Also, could I sub gluten free flour instead of coconut flour? Do those have an equal ratio?
No, you have to use coconut flour, because it absorbs the liquid. Sorry!
Hi Kaylie 😊 I will be making this cake for my sister’s birthday per her request! Is it necessary to use black cocoa? Would dark or regular work or would it alter the taste?
Thanks!
Hi Liz, yes you can use regular cocoa. 🙂 Enjoy!
How do you think cacao powder would be instead of cocoa? Or is cocoa what makes it?
Hi Ashley, I’m not sure- I would have to try it. 🙂
I have a 6″ pan that is 3″ tall. It’s not spring form. Could I use this and then cut it into two layers? I’m thinking of making this with a Paleo German chocolate topping for my husband’s birthday.
Hi Jessica, I suggest cooking one layer at a time in the six inch pan for best results. Enjoy!
Oh my goodness. As if these drool worthy photos weren’t enough the fact that this is made with SWEET POTATOES completely just stole my heart. My birthday is next month and I am definitely putting this on my baking list! 🙂
Yay!! Enjoy!
Help!!! mine didnt work!! your’s looks amazing! mine turned out to be thin, not soft (not rock hard either)and fluffy – an actually a little tasteless ??? any idea where i’ve gone wrong?? all your other recipes work for me!! Thank in advance
Hi Roni, it probably had to do with your sweet potato- being too wet and bogging the recipe down.
Mine was also really thin. I haven’t tasted it yet but it isn’t what I expected it to look like.
I am not sure what you mean by mincing the sweet potato, also what do you mean by too wet and bogging down?
Hi Nicole, to mince is to finely chop- I do this in my food processor. Where do you see the other things, for context. Thanks! Hope that helps 🙂
Hi! This recipe looks absolutely incredible! Is it possible to substitute flax seed eggs? Or will it change the texture?
Hi Lindsey, I don’t think that would work without being really gummy…
Can I double this recipe for a larger cake?
For sure! That would be delicious. 🙂
Do you put the minced sweet pototae in blender too?
Yes! 🙂
Kaylie, I cannot thank you enough for this recipe. First of all, I had never even made a cake before, but I got the nerve to try it for my husband’s birthday. I’ve been gluten-free / paleo for about a year, but he isn’t. I had to substitute maple syrup with coconut nectar because that’s what I had, and I think that I overcooked it a little. Nonetheless, this turned out to be the MOST DELICIOUS cake that I have ever had, even before change of diet!! Rich in flavor but not too sweet, with a thick, fudge-like consistency that is still melt-in-your-mouth moist. The icing as well, just amazing. So, so, incredibly delicious and also such a moral booster knowing you can have a professional flavor without sacrificing ingredients, that a beginner like me can accomplish! My experiments definitely do not always go as planned, and this exceeded expectations. My husband loved it, too, and was also COMPLETELY shocked when I told him the ingredients. We truly appreciate your passion and thank you for sharing these with us!
Hi Raquel, this comment is everything- thank you so much for sharing how much you enjoyed it! I love to hear when others like chocolate cake made with sweet potatoes as much as me. 🙂
Hey, do you think I could replace the maple syrup with date syrup and the coconut sugar with date sugar?? 🙂
Hi Bailey, that should work!
Is the nutrition info for the whole cake? Or just a slice?
Hi Lisa, it’s per slice.
Hey! Really excited to try this but trying to cut down on the use of coconut oil. Do you think I could sub half melted vegan spread and half vegetable oil?
Hi Ella, that should work!
Hi Kaylie! I so appreciate you responding to everyone’s comments! My husband is egg free/gluten-free/paleo do you have any ideas for an egg substitute?
Hi Kristin, I haven’t tried an egg sub- I would think it would be a bit gummy subbing with flax eggs. The eggs really help with the texture of the cake. It might be worth a try though- although it will change the recipes and texture.
Hi, I made the cake and it looks great. I made the frosting and the glaze but I can t find instructions for frosting and glaze (not recipe but how to)
Hi Jay, the instructions are in the recipe as written above. 🙂
Can I substitute honey for the maple syrup? My birthday is coming up and I’m excited to make this!
Hi Lynn, yes- honey should work in place of maple syrup (it just has a stronger flavor in my opinion).
Hi! I’m excited to try the cake! When you say sweet potato you mean the white one not the red one (aka yams)? I just want to clarify. Thank you!
Hi Dinah, I used orange ones for this recipe.
Hi There,
Can someone please tell me what size cake pans you use for this cake? Thanks!
Hi there! My friend made this and recommended it to me as she and her husband raved about it. Can’t wait to make this! Questions: I only have 9″ cake pans, do you think that would work if I increased the recipe by 50%? Also, do you think it’s essential/worth it to get the spring form pans? Thank you!
Hi Cynthia, I always use spring form cake pans- it makes it SO MUCH EASIER! But if you can work it without- go for it! I think it would work if you increase the recipe. Enjoy! 🙂
Would it work to use an egg replacer instead of real eggs?
Hi Ariella, I haven’t tried an egg replacer with this recipe… also, I just don’t really cook with egg replacer, so I can’t say how it would turn out. Sorry! Let me know how it goes if you try it!
For the frosting, how long do you steam sweet potato? Thank you!
Hi Amanda, I steam the sweet potato until it is soft when poked with a fork. 🙂
Hi! My mom makes this cake all the time. It is the best chocolate cake ever!
Great to hear Meghan! Thank you. 🙂
Is there something else I can use in place of the dates?
Hi Jill, maybe maple syrup would work, but it might be too liquidy… I haven’t tried.
Hey Kaylie, can i cook in a cupcake tray? Should i change the coocking time?
Hi Alessandra, yes- cupcakes are a great idea! The cooking time will probably change, but I’m not sure what it would be, because I haven’t made these into cupcakes yet. I would just keep an eye on them… you will know they are done when they are still moist on top, but a toothpick when inserted into a cupcake comes out clean. Hope that helps!
Hubby is allergic to avocados, any alternative suggestions??
Hi Sue, you can probably sub the avocado for more mashed sweet potato in this frosting.
hi, my choc cake is baking in d oven. I halved d recipe, I only use 1/4 cup of maple syrup. I did not add any coconut sugar.whats is d function of coconut oil? if I use 1/8 of coconut oil and 1/8 of water, will it work instead of 1/4 cup of oil? I don’t like too much of coconut oil in my cake. I did not add any vanilla coz I don’t hv any in my kitchen. wish I could post d pic oof d cake being baked in oven 😉
i baked it yesterday night and have it for breakfast just now. d taste is Amazing.im glad I just use maple syrup without d coconut sugar and next time I will just use 1/8 cup of coconut oil, 1/8 cup of cold water. because my coconut oil is in liquid form, whereas yours is in solid form. the sweetness is just nice. I halved d recipe and managed to get 3 individual glass bakeware. they are so cute.
Is there something I can use in place of avocado? I know how nutritious the avocado is but my 5 year old is allergic and I can’t make a chocolate cake without him stealing some!
Hi Crystal, you should be able to swap the avocado for more mashed sweet potato. 🙂
Absolutely delicious. I peeled the potatoes first, subbed raw sugar for coconut sugar and make 12 cupcakes that I baked at 350 for about 20 mins that came out to perfection. You’re a genius. I will keep this recipe forever!
Great to hear, thank you Aja!
Can the ages be swapped for apple sauce or banana to make it vegan?
Hi Rachel, I haven’t tried that so I cannot say- I feel like it might change it too much and be super fudgey… but it might still taste good?
Can I use a large bundt pan instead of the two spring form pans? I don’t have them. How will this affect the cook time?
That should work, I haven’t tried it, but the cooking time will probably be longer.
Epic recipe! Totally loved it!! You are a star. I reduced the sweetener quite a bit but was totally stoked with how it turned out (made mine into cupcakes). This will be my go to recipe for birthdays. Thanks so much for sharing. Also am so excited to learn about mincing raw sweet potato!
Thank you so much Alice!
I followed the recipe, but the frosting is bitter, what is making it bitter? I even added 1/8 coconut sugar and 1/8 maple to give it sweet to even out the bitter but its still bitter
I am making this today for my husband‘s birthday cake. I am using a 7 inch pan that is not springform but it does have a removable bottom. It is not a nonstick pan. I noticed you don’t grease the sides of your pan but just use the parchment paper on the bottom. Would you recommend greasing the sides of my pans?
Hi Tammy, you can do a light coat of oil, if that what your pan usually needs.
Did you use the dates?
Hi Tammy, yes- they are incorporated with the frosting. 🙂
I was actually trying to reply to the person who said their frosting was bitter to ask if they added the dates. I just finished making my cake and have a couple of questions. I don’t love the flavor of the frosting and wondering if i might have used too much or too little of either the steamed sweet potatoes or dates. It’s hard to get an accurate measurement on either without either a weight on the sweet potatoes or quantity on the dates. Any thoughts? Also, did your glaze harden once refrigerated? Mine did and had to put the container in warm water to remelt. It hardened on the cake as well as turning a dull color.
hi kaylie, is it possible to sub coconut flour for regular? cheers!
Hi Lauren, the measurements will not be the same if you swap coconut flour for regular. I would suggest trying 1 cup regular flour as a sub for the coconut in this recipe… it might even need a bit more flour.
Could I use oat flour instead of coconut?
Hi Megan, you could try that, but I would recommend using 4x the amount of oat flour to coconut.
I am wondering anyone has substituted the sugar for sweetner for a diabetic version?
how did you apply the chocolate chips to the side? did you frost the side and then roll it in it?
Hi Katy, I put chocolate chips in the palm of my hand, then spread them on the cake with my hand. 🙂
Do you measure the sweet potato for the cake after mincing in the food processor? Want to make sure I use the right amount. Thanks!
Hi Jeannie, I do measure it to make sure it’s 2 cups.
Hi! The glaze recipe is not seen and no directions on how you layered the cakes. And did you frost the sides and then press chocolate chips to side. I want to make this for my hubby’s birthday, but instructions are unclear. Thanks!
Hi Nickie, the glaze is in the recipe notes. 🙂 How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Hi i was wondering if i could use a 12″ spring form pan and just make it one layer?
Hi Amber, yes! That will work!
Just made this in cupcake form with sunshine squash instead of sweet potato! Sooo goooood. We are having these for dessert before dinner tonight in honor of a beloved friend.
Can you use date syrup instead of chopped dates for the frosting?
Hi Eryka, that should work great! 🙂
Hi! I’m planning to make this recipe but am wondering if the coconut flavor from the flour comes through as I’m not a fan. Also, would subbing the coconut sugar for white sugar in equal parts work? Thanks!
Hi Aidah, the coconut flavor won’t come through and you can use regular sugar! 🙂 Enjoy!
I’m a little confused, do you mean cooked or raw sweet potato? Because I assume it’s cooked but I’m not entirely sure. Can you please confirm which it is. Thank you
Hi Nicole, for the cake the sweet potato is minced and mixed together with the batter all while the sweet potato is raw. For the frosting, the sweet potato is steamed, then blended. I hope that helps! Happy baking. 🙂
Do you think I could substitute applesauce or another oil for the coconut oil? This cake looks divine!
Hi Lauren, I like the applesauce idea- I don’t know if it will turn out the same, but it should be good!
Hi Kaylie,
I want to make this for my daughters 2nd birthday but only have two 8 inch pans and really don’t want to buy different sizes. How can I adjust the time and temperature accordingly?
Hi Kara, you can either bake the cakes in the 8″ pans and cook them for less time in the oven or make an extra 1/2 of the recipe and cook it a little bit longer. 🙂 Hope that helps!
Hi Kaylie, I am just wondering if I am suppose to melt the coconut oil as it is not specified in the note?
Hi Sophia,
Because we are using a food processor there is no need to melt the coconut oil. It will combine with the other ingredients. I hope you enjoy the cake!
Just had to say we’ve made this cake a couple years in a row now for birthdays and the whole family looks forward to it all year. It’s super decadent and a little goes a long way. Can’t tell you how much we love it!
Hi Ashley,
Yipee! I’m so glad you all love it and thank you so much for sharing!
What’s the difference between how the food processor would mix versus the blender? I hate washing blenders 😅and would already have the sweet potato in the (big heavy duty) food processor. Do you think it would not blend it smooth enough? Thank you!
Hi Tatiana,
Yes washing blenders is no fun 😅 You can use a food processor just make sure everything gets blended until completely smooth. You may need to scrape down the sides of the food processor more often.
In the notes it mentions chocolate glaze, I’m new to baking so how/ where do I incorporate this in the recipe?
How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Do you think these could be made into cupcakes? And if so, what do you think about timing? The recipe looks delicious!
Hi Ana, I have tried to make them into cupcakes and they turn out a bit flat, so I would maybe add more flour if you do cupcakes?
Hi kaylie, I made this cake for the first time this weekend and it came out all crumbly. I didn’t have a lot of maple syrup so I used half, but it was still moist. I also didn’t have springform pans. Do you have an idea of what might have gone wrong? How long do you freeze the cakes for?
I made this recently but it crumbled everywhere and didn’t hold at all :(. Did not use a springform pan and only had half the amount of maple syrup available. Was that the issue? How long do you normally leave it in the freezer before you can take it out for decorating?
Hi Katrina, I have never had an issue with it crumbling and the lack of maple syrup for sure would have that affect, sorry to hear that.
This is the most chocolatey, delicious and amazing cake in the world! I had huge reservations before I made it because I couldn’t imagine how sweet potato and avocado can taste good and pretend to be a cake! But my socks blew off my feet! The flavor is insane! I will be recommending this cake to everyone who will listen:-) Thank you so much for this recipe:-)
So great to hear and thank you so much!!
can you add a small amount of espresso powder to regular cocoa. My husband doesn’t like the taste of coconut – what can I use instead?
Yes! That should work!