Easy gluten-free cake made with sweet potatoes. This paleo birthday cake is a rich chocolate blackout cake topped with a creamy sunbutter frosting, made with sweet potatoes. This cake will knock the socks off your guests.

• 2 cups sweet potato minced
• 2 large eggs
• 3/4 cup black cocoa powder
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/2 cup coconut oil
• 1/4 cup coconut flour
• 1 tablespoon espresso powder
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt

• 1 cup mashed sweet potato
• 1 cup soft medjool dates pitted
• 1/2 cup avocado
• 1/2 cup sunflower butter or other nut butter for non-nut-free option
• 1/2 cup maple syrup
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract optional
• pinch of salt to taste

• 2 cups sweet potato minced
• 2 large eggs
• 3/4 cup black cocoa powder
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/2 cup coconut oil
• 1/4 cup coconut flour
• 1 tablespoon espresso powder
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt

• 1 cup mashed sweet potato
• 1 cup soft medjool dates pitted
• 1/2 cup avocado
• 1/2 cup sunflower butter or other nut butter for non-nut-free option
• 1/2 cup maple syrup
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract optional
• pinch of salt to taste

1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake 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, then drain water, and mash, then combine with rest of frosting ingredients until smooth (about 5 minutes). Frost cake and top with sprinkles or other decoration.