raw sweet potato
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Best Paleo Avocado Chocolate Cake
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Best paleo chocolate cake you will ever have! Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration! Are you ready for this easy gluten free chocolate cake recipe?
Print Recipe Best Paleo Avocado Chocolate Cake Best paleo chocolate cake you will ever have! Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration! Are you ready for this easy gluten free chocolate cake recipe? Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt or more salt to taste
- 1 1/2 cup mashed sweet potato see notes on how to make
- 1/2 cup avocado
- 1 cup medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.77
You: Rate this recipe! Info Cook Time 45-50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 239
Rating: 3.77
You: Rate this recipe! Ingredients Cake
- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt or more salt to taste
- 1 1/2 cup mashed sweet potato see notes on how to make
- 1/2 cup avocado
- 1 cup medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 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 combine with rest of frosting ingredients until smooth (about 5 minutes). Chill until ready to frost.
Healthy Chocolate Sweet Potato Avocado Muffins
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Healthy-decadent-fudgy-chocolate muffins made with sweet potato, avocado, and cauliflower! Flourless, nut free, paleo, and gluten free muffins made with veggies. The best way to get your kids to eat their veggies is these double chocolate muffins!
Print Recipe Healthy Chocolate Sweet Potato Avocado Muffins Healthy decadent fudgy chocolate muffins made with sweet potato, avocado, and cauliflower! Flourless, nut free, paleo, and gluten free muffins made with veggies. The best way to get your kids to eat their veggies is these double chocolate muffins! Ingredients- 2 cups raw sweet potato minced
- 1 medium avocado pitted, peeled
- 1/2 cup raw cauliflower minced
- 1/2 cup cocoa powder
- 2 large eggs
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
- 6 tablespoons maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- chocolate chips for sprinkling on top
Rating: 4.29
You: Rate this recipe! Recipe Notes
These muffins are purely veggie based, so they are really moist! If you’re not into that, then I’d say pass this recipe up. But if you are looking for the healthiest veggie chocolate muffin of your life, you just found it.
Info Cook Time 1 hour Prep Time 10 minutes Servings muffins MetricUS Imperial Course Bread Votes: 7Rating: 4.29
You: Rate this recipe! Recipe Notes
These muffins are purely veggie based, so they are really moist! If you’re not into that, then I’d say pass this recipe up. But if you are looking for the healthiest veggie chocolate muffin of your life, you just found it.
Ingredients- 2 cups raw sweet potato minced
- 1 medium avocado pitted, peeled
- 1/2 cup raw cauliflower minced
- 1/2 cup cocoa powder
- 2 large eggs
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
- 6 tablespoons maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- chocolate chips for sprinkling on top
- Preheat oven to 350F.
- In a food processor prepare your minced sweet potato and cauliflower.
- Add all ingredients (except chocolate chips) in a high speed blender and puree until smooth.
- Line muffin tray with paper liners and fill 3/4 the way full with batter. Then sprinkle with chocolate chips (optional). I use large bakery style muffins and it makes 5 muffins and takes 1 hour 20 minutes to bake. To make 10 regular muffins reduce cooking time to about 60 minutes. You will know they have finished cooking when a knife inserted into the middle of a muffin comes out clean. Cool before eating (this allows the muffins to set up). The muffins should be really moist inside. Store in fridge or freezer.
Blackout Healthy Paleo Chocolate Cake
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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.
Print Recipe 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. Ingredients Cake- 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
Rating: 3.69
You: 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.
Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 210Rating: 3.69
You: 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- 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
- 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.