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?
When it comes to cake- I like mine in the dark chocolate version, covered in more chocolate.
Nothing beats a slice of chocolate cake; especially, when it’s packed with veggies!
This chocolate layer cake is probably the healthiest cake you’ll-ever-have-in-your-life.
Dead serious.
The base is made with raw sweet potato instead of flour and the frosting is oil-free and sugar-free; instead, I used sweet potatoes, avocado, and dates!
You better believe I’m craving seconds. 🙂
If you’ve ever seen the 1960’s Pollyanna film, then you know that those gigantic chocolate and vanilla cakes made for the bizarre were pretty much the most satisfying thing to watch being sliced and served.
This cake passes the Pollyanna cut test…
It slices like a cloud from heaven.
Btw, is there anything better than cutting into chocolate cake?
If so, please enlighten me! 🙂
Avocado sweet potato chocolate cake!
I’ve made this chocolate cake before, but since you all requested a video for this recipe, I figured I would go all out!
I tweaked the frosting recipe by the slightest and changed the overall concept and recipe a bit, but it’s still the same ol’ good paleo chocolate cake I made originally.
If you’re looking for the perfect birthday cake, celebration cake, or anything cake (you know, like: YOU JUST WANT TO EAT CHOCOLATE CAKE OCCASION CAKE) then this is the recipe you need in your life!
Tips for the pros:
You can make this recipe up and freeze the leftovers.
I like to individually wrap each of my slices, so when I’m craving cake- I’m all set to pound down a slice.
Or you can store a slice in these reusable stasher bags for on-the-go!
That awkward moment when your sister hears you saying, “I love you, you’re beautiful” and responds with “thank you”…
And you’re like, “You? I don’t even know you! I was talking to my cake…”
Hehehe, so been there done that. 🙂
- 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
| Info |
| Cook Time | 45-50 minutes |
| Prep Time | 15 minutes |
| Servings |
servings
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Rate this recipe!
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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 combine with rest of frosting ingredients until smooth (about 5 minutes). Chill until ready to frost.
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Nutrition Facts
Best Paleo Avocado Chocolate Cake
Amount Per Serving
Calories 372
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 338mg
14%
Potassium 734mg
21%
Total Carbohydrates 58g
19%
Dietary Fiber 13g
52%
Sugars 30g
Protein 9g
18%
Vitamin A
197%
Vitamin C
4%
Calcium
12%
Iron
16%
* Percent Daily Values are based on a 2000 calorie diet.
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181Comments
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This looks great. Any recommendation if I only have a 9″ springform or 8″ regular cake pans?
Thank you Michael, I would do a one layer 9″ cake if that’s the case. I haven’t tried it to say how it will work, but that’s what I would try.
Is it 2 cups of minced, raw sweet potato or 2 cups of sweet potato that we then mince? Just making sure!
It’s 2 cups minced raw sweet potato. 🙂
I used a 9” springform in a convection toaster oven and it took 40 min to bake. Also used butternut squash for icing instead of sweet potato and added 1/8 cup honey to sweeten and some extra cacao. Used sweet potato for the batter and didn’t end up with as dark of a cake as the photos but still really good!
I’m allergic to coconut, is there a substitute I can use for the ingredients that call for coconut (coconut sugar/oil/flour) ?
Hi Chelsea, the coconut oil can be replaced with butter and the coconut flour, not sure what that can be replaced with… maybe 1 cup almond flour and 1 egg? I haven’t tried this so I cannot say how it will work, but that’s my best guess. 🙂
Hi! You can replace almond a coconut flour in a 1:1 ratio and coconut sugar can be replaced with regular sugar on a 1-1 or look up the ratio for honey/agave/maple syrup. Coconut oil can be replaced with any other oil.
I’m in the same boat.
Any suggestions for an egg replacement? I’m on AIP… could I also sub cocoa powder for carob powder?? Looks SO YUM!!! I’m desperately craving some chocolate and this would be a slice of heaven right now!
Hi Melissa, I haven’t tried this recipe without eggs, but that would be totally cool if it worked! Carob powder should work- the flavor will be different though… I don’t ever cook with carob, so I can’t say for sure how it would turn out.
I substituted 1/4 cup mashed ripe banana per egg you would use and the cake turned out AMAZING !
KAYLIE! you’re amazing. referencing the Pollyanna film means we definitely just became friends. can’t wait to make this recipe! xo
Oooh yay!!
This sounds amazing, but I can’t have eggs. Usually coconut flour calls for lots of eggs but as there is only 2, do you think chia seeds would work? I’ve used chia seeds as egg replacement in cakes before and it works well but not sure with coconut flour. Any advice?
Hi Lorna, I’m not sure how this cake would work egg-free, but feel free to give it a go with chia or flax eggs and let me know how it goes.
How many servings are in a cake? Looks wonderful! I’m going to try it this weekend !
Hi Taylor, thank you! It makes 12 servings. Enjoy! 🙂
Hi this looks amazing ! Can I leave the maple syrup out? And can I use xylitol instead of coconut sugar? Thank you!
Hi Venna, you can sub the maple syrup for honey, but leaving it out will change the recipe too much. You can however, sub coconut sugar with xylitol.
Maybe a silly question but I don’t have a steamer, can I prepare the cooked sweet potato another way? Thanks
Hi Charlie, I steam the sweet potato in a saucepan with about an inch of water and covered with a lid.
Can i use a regular pan? I don’t have a spring form pan. My daughter has celiac and i got rid of all my baking pans so slowly replacing them. :/
Yes Valerie, you can use a regular pan too, just make sure to grease and flour the edges and line the bottom with parchment paper, so it comes out easy. 🙂
I’d like to make this using no processed sugar at all. Would it be ok with just the maple syrup?
Hi Sara, I think this recipe would end up being too moist with just maple syrup, but you could try?
I’m gonna try this as cupcakes. Can’t wait to trick the kiddos. They think they hate sweet potatoes.
Does this recipe rise a lot? How much should I fill a cupcake cup?
Hi Mia, I honestly can’t remember how much they rise- it’s been awhile since I made this recipe. Sorry!
This cake… is OUT OF THIS WORLD!! I’m eagerly waiting for it to cool so I can frost it and eat it for real, but the spoon licks of the batter/frosting were amazing, it smells incredible, it was super easy to make, and it’s packed full of good-for-you foods. Minor adjustments I made were to use a reg 9″ cake pan (because I don’t have two 6″ spring form pans and obviously couldn’t wait), and I added a little extra vanilla, sugar, and a squeeze of lemon to the frosting. I can already tell that I will definitely be making this again and sharing it with family/friends. Thank you so much for creating this recipe! 🙂
So good to hear Katie!! Thank you. 🙂
One of the best Cake recipes ai have found, perfect for anyyone and everyone….except vegetarians, but who doesnt love meat, thank you so much for this recipe, really one of a kind.
Thank you Ellie!
This looks freaking devine- and a perfect for to bring to Easter dinner!
Thank you so much Shelby!
For mixing the frosting, do you use a food processor? Blender? Either? Thanks!
Hi Jill, I use a food processor, it’s so easy and whips it up perfect!
The cake was great. It tasted like any other, less healthy cake. The frosting just tastes like sweet potato. I added 1/4 cup coconut sugar to sweeten.
I would love to make the cake without the dates in the frosting, do you think it would work with coconut nectar or maple syrup instead?
Hi Joanna, that might work, but it will probably more liquidy…
Oh my goodness!! It was the best cake ever… truly. I tricked 4 children and 2 picky men (my husband and brother in law) with this recipe. I felt so good giving the children seconds and felt even better about them dipping their fingers into the frosting. Thank you!! I added a little maple syrup to the frosting but otherwise it was PERFECT!
That is so awesome, thank you Fawn!!
I saw this recipe today and made it tonight. I was impressed. Texture, depth of flavor, and the guilt free decadence were all spot on. Didn’t even feel guilty eating a few spoonfuls of frosting out of the bowl. I do have to say that traditional baking powder (like the one linked to your recipe) is not paleo because of the cornstarch. However, it was easy enough to find a paleo version recipe online so I used that in the cake and had no problems with it rising. Well done on this recipe, I will make it again!
Thinking of making this for my son’s 4th birthday on sunday and i dont have black cocoa powder. can i use regular? And for the frosting, is the avocado measured as chopped or mashed? Looks divine and right up our alley food wise! Cant wait to try!
Hi Jess, you can use regular cocoa powder and the avocado measured is mashed. 🙂 Enjoy!
This cake is amazing! It doesn’t even need the frosting. It’s moist and soooo chocolatey! Thank you! 🙂
Great to hear Liz!
“1 1/2 cup mashed sweet potato see notes on how to make” – I cant seem to find your notes, I just want to make sure I don’t mess anything up. is there anything special I have to do to the sweet potato besides mashing it? Thanks!! tried your paelo ch0colate cupcakes and they were amazing!! I put peanut butter onto of one instead of the frosting and it was soo delicious also!
Hi Dani, nothing special- it’s just steamed sweet potato, mashed, then measured out to 1/2 cup. Enjoy!
Made this cake for a
Girls luncheon it went down
A treat. Everyone wanted the
Recipe. Moist and chocolaty delicious and a bonus that you can freeze leftovers.
Great to hear Heide!
BAZAAR…just saying 😊 I made the cake and made my own frosting recipe. Really good Paleo cake recipe! Will use again.
Great to hear!
I just made this and am waiting for it to cool so I can frost it. It looks amazing! What’s the best way to store leftovers? Should they always be kept in the freezer? Thanks!
Hi Kim, I store the leftovers in the freezer, but if you are planning on eating it within 3-4 days then it can be stored in the fridge. 🙂
I am looking forward to trying this recipe, will use eggs for my boys and probably aquafaba instead of the eggs for my vegan daughters, usually do 1 tbsp of chick pea water per egg so will let you know how I get on thanks for the recipe x
Hi Chris,
Did the aquafaba turn out well?
To stay paleo…Just make your own baking powder with arrowroot flour. The recipe is on the back of the arrow root powder package. I am allergic to coconut, so I’m trying a little bean flour in the mix and a little xanthium gum, which makes it not paleo, but I’m doing the recipe for allergies. The almost paleo is a bonus! Thanks for all the recipes!
Hi! Would this work if I used canned sweet potatoe that’s already mashed? Thanks!
Hi Abigail, it might work, but I’m not sure on the flavor- I have never used canned sweet potato before, i’m sure there is a difference.
Hi!! I’m so excited to bake this cake today. All of your recipes are sooo delicious. I’m confused though… The sweet potato is raw when it goes in the cake and then the sweet potato is cooked for the frosting? Help 😉
Yes, that’s right- there are two different uses of sweet potato in this recipe. 🙂
Hi, just wondering if this would work with cooked (+ blended) sweet potatoes? Just that I don’t think my food processor would be able to mince raw sweet potatoes (not tough enough). Thanks!
Hi Rebeka, that won’t work the same unfortunately.
We just grate it with a box grater then add to the processor and that works fine (just a bit more of a workout for us!)
I really want to make this cake. it look absolutely delicious. Just a few questions. can I use egg white only if so how many would I need? can I substitute spelt flour for the coconut flour, date paste instead of sugar and olive oil for the coconut oil. My kids have food allergies.
Hi Norma, I don’t think you would get the same results with those subs… it really won’t be the same cake, but it might suffice if that’s all your kids can eat. The olive oil should work, but the rest of the swaps will really change it, I’m thinking.
If I don’t have a food processor, what can I do?
Hi Maggie, I don’t really know of a way that would turn out the same results without a food processor unfortunately.
Thank you for a great paleo cake! I love to bake and am dairy and egg free so it can be a challenge to find yummy baked treats – this fits the bill perfectly. I made it today and tweaked it a bit to fit my dietary needs. I substituted 1/2 cup banana (1 banana total) for the eggs and cut the all the sugars in half because I prefer a lightly sweet treat (e.g. I used 1/4 cup maple syrup, 1/4 cup coconut sugar for the cake mixture and used 7 dates plus 2 tbsps maple syrup for the frosting). I didn’t have black cocoa powder so I used cacao powder for both the cake and frosting. I also did not have a 6″ spring form pan so I used one 9″ spring form pan to make one cake. It did not rise much so it was only about 1″ thick but it was delicious and I was able to cut it into 16 slices. It was wonderful with the substitutions and everyone loved it! Thank you for a great recipe 🙂
This is the best tasting and most guilt free frosting I have ever had. Thank you so much for sharing! I love your website.
Thank you Sarah, that is awesome to hear! 🙂
You say to measure out the sweet potato after you put it in the food processor to mince, but how much should you have when it’s measured out? Also, how much avocado should we have, when measured. Thanks.
Hi Sue, it’s 2 cups minced sweet potato and 1/2 cup avocado. 🙂
Hey
How can I get the measurements? what is a cup for you?
I don’t have the specific tools as yours
thanks
Hi Lucie, the recipe box can convert the measurements to what you might use- see under the serving there is a measurement converter. 🙂 Hope that helps!
Can I use regular sugar instead of coconut sugar?
Yes, regular sugar will work great Denise! 🙂
This looks incredible. Does it freeze well, and if so, should I frost it before or after freezing?
Hi Hope, I LOVE this cake frozen as well! 🙂
hi the cake looks amazing can i sub the dates in the frosting for normal sugar thank you
Hi Sam, that might work. Let me know if it works out!
Hi – looks great & I am going to try it.
Is it possible, though, to substitute monkfruit sweetener in place of coconut sugar? Thx.
Hi Lynn, that would probably work!
Does this recipe work well as cupcakes?
Yes!
How do you recommend mincing raw sweet potato?
I do it in the food processor- that is the best way. 🙂
I don’t like coconut and didn’t have maple syrup so substituted those items with almond flour (same amount), butter (same amount) and honey (little over 1/2 cup for both coconut sugar and maple syrup). The cake turned out great… dense and not too sweet. I’m definitely making it again but will try a honey/maple syrup mix to see how that changes the cake taste and texture. This is now my go-to dessert (okay, and breakfast) 🙂
Can I also use normal dates instead of medjool dates?
Yes, that should work Enya- sometimes they just aren’t as soft.
I dont have a springform pan since I don’t bake often. Would it be ok in just a regular rectangle pan? What is the reason for you using a springform?
Hi Kellie, yes that will work- I just use one, because it’s easier to take them cake out once baked. 🙂
can you post an actual PRINTABLE recipe? thx
Hi Sylvie, you can print the recipe- there is a button on the top of the recipe. 🙂
Hy Kaylie good day to you so today i tried the recipe the cake turn out good but the frosting it taste kind of sloppy or bitter ( not so sure the right word cos english my second language) i think it might be cos of avocado taste. Just fyi i only used 1 avocado.. i really appreciate it if you could have a feedback on my though so perhap i can improve in future or maybe u may suggest any substitute for a avocado( im not really a fan of avocado). By the way, I’m very impress with all the hard work of you to making all the recipes in this blog. It really original and amazing. May God Bless you..
You can try subbing the avocado out for more sweet potato- others have tried that with success. 🙂 Enjoy!
Omg this came out amazing. So chocolate and rich. Thank you for the recipe!
Great to hear, thank you!
How long can the whole cake be stored iced and all in the fridge for? Hopeing to make this again for my Mum’s Birthday but we are going out for dinner as well so she might not be hungry for it when we get back. We are only a family of four so it might last a few days as it is.
Hi Elizabeth, this cake can be stored in the fridge for about three days, then it can go in the freezer. 🙂 Enjoy!
I loved this, and I don’t love sweet potatoes! I shredded the sweet potato in the food processor and used it that way. I used avocado oil instead of coconut oil. Trying to avoid as much sugar as possible so I skipped the coconut sugar. I did add a little monk fruit instead. It is delicious!!
This is the best cake I’ve ever had! It’s so moist, soft and delicious. Thank you for the recipe.
Thank you so much!
Came out a lot flatter and much more like a bar than an actual cake. Also very coconut-y, though thats to be xpected with all the coconut ingredients.
I found that the sweet potato brownies were more cake like than these.
Baked in a 9 inch springform, came out more like chewy brownies. Smelled so wonderful baking and were super delish but omg my stomach was SO upset after one piece! (my dtr too). I think it was because of so many sort of still raw sweet potatoes…tho I live on cooked ones! Just a warning to those w delicate digestive systems.
hi, can you substitute coconut sugar with normal sugar?
Yes, that will work great Claire! 🙂 Enjoy.
Hi Kaylie,
You’re using cups on the video, but I see only floz or ml as units of measurement. Other users also mention cups. Where I can find the recipe in cups or what button I need to press? Could you advise?
Thank you for this amazing idea. I’ve bought my first sweet potato today to make this chocolate cake 🙂 I’m a bit worried that I will ruin everything because of inaccurate automatically-translated measurements.
Thank you!
Hi Irina, you can change the measurement type at the top of the recipe card. 🙂
I was able to reproduce the issue. The current Metric view shows milliliter measurements and odd fractions (5/37), and, when you try to switch back to Imperial, cups turn into fluid ounces. To see cups, you need to update the page.
Hi Kaylie,
It was a website glitch, I suppose. Now the recipe is in cups! Sorry for the noise. I’m eager to try this cake!
This recipe looks gorgeous and I love that it doesn’t use too many expensive or hard to find ingredients. I want to make it as cupcakes for my son’s birthday, how many cupcakes do you think it would yield? If I double it, could I get 24ish? Thanks!!
Thank you Molly! I’m not sure how many cupcakes it would make… maybe some others could comment on how it has worked for them as cupcakes? I know others have, so that might be helpful. Thanks!
Hi Kaylie,
My daughter can’t eat anything made from cacao, could you advise what to use instead of cocoa powder? Thx
I don’t really think this cake would work without it, unless you like carob? I don’t really like it, so I haven’t tried. 🙂
Hi Kaylie, i’ve give it a tried last night and expecting a total failure as usual. But guess what, it’s a great success! The texture of the cake was just nice as well as the frosting, OMG! Just a downside, the cake tasted a bit salty and bitter. Just wonder if it’s normal or i’ve missed something?
Hi Venice, this cake is pretty healthy, so the sugar content is a bit lower than a normal chocolate cake. If you like, you could probably add a bit more coconut sugar to the cake and lower the salt. 🙂 Enjoy!
Thanks Kaylie! Gonna give it a try again tonight! We finished the cake within 2days and now craving for another one! I shared some with my colleagues and they were surprised that the cake was actually made from sweet potatoes but not flour. I was once told them about this recipe but they were so sceptical about it as it wasn’t the ‘regular’ cake that they used to had, but they couldn’t tell the different when i shared them the cake. So amazing and thank you so much for developing such a great website to share your knowledge on healthy food! Hope to try out more recipe from your website soon 😛
Hi Kaylie,
Thank you so much for this amazing recipe! This is my favorite chocolate dough now! I’ve translated cups into grams. I’ll leave the result there in case somebody finds it helpful.
Batter:
320 g raw sweet potato minced
2 large eggs (155 g)
65 g black cocoa powder
150 g maple syrup
115 g coconut sugar
80 g coconut oil
20 g coconut flour
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon of sea salt
Frosting:
325 g mashed sweet potato
105 g avocado
110 g dates pitted
45 g cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Hey! I loved the texture and how moist the cake is! Though, for some reason, the cake cake out super salty! I followed the recipe every step of the way! Any suggestions???
Hi, I’ve never used springform pans before. When you line them with parchment paper, it is the entire thing, so the paper goes over the top of the pan and covers the sides? Or do you just cut the parchment paper to size to fit just on the bottom of the pan?
Hi Katie, I just cut it to fit the bottom of the pan, not the sides. 🙂
Ive made this to see if my baby would have a reaction to the eggs, she has so many foods allergies. It turned out amazing and so far she didn’t have any. I’m going to make her smash cake with this recipe, I was wonder if I use freeze dry strawberries instead chocolate would be good. I’m going to make a pounder with it. The chocolate made a mess and stains everything. Have you tried another flavor? Thank you for the recipe it’s a keeper.
Hi Marina, I haven’t tried a different flavor, so I’m not sure about the strawberries.
Hey ! I just found this recipe and wanted to give it a try , can i sub the coconut sugar with stevia and maple syrup with honey ? Thanks a lot for sharing the recipe
Hi Maria, I haven’t tried swapping the coconut sugar, but you might be able to swap it out for maple syrup.
Hello,
Would you recommend this as a smash cake for my daughters 1st birthday? She’s never had any sugar besides fruit!
That should work!
I made these for a charity coffee morning as myself and a colleague are restricting our intake of grains and sugar and we wanted to have something we could eat while everyone else was tucking into traditional cakes and sweets. I was skeptical of this recipe as I love baking and I was anxious that the flavor of this cake wouldn’t live up to the mouth-watering photographs. However, when I bit into one of these little beauties, I was delighted to find it to be fudgy and dense and naturally sweet. I eliminated sugar in the recipe by using erythritol in the cupcake batter and substituting the maple syrup in the frosting for a couple of tablespoons of water, and these were still a gloriously sweet, soft, delicious treat. Thank you so much for this recipe, as I could have a cupcake or two this morning guilt-free and not feel like I was missing out!
can I use Japanese white sweet potato instead of the regular sweet potato
Yes, that will work!
Avacado and chocolate is a combination that I didn’t know could come together in a magical explosion of flavor, this recipe is God sent seriously I thought I would have to give up on cake on my paleo diet. Thank you for sharing!
Thank you Veronica! Glad you enjoyed it!
How do you get creamy frosting with just those ingredients. I ended up adding maple syrup and coconut milk it get a creamy consistency
Hi! I made this cake and it turned out really flat – the batter filled two 9inch cake pans about 1/3 of the way. Did I do something wrong? Also the frosting is VERY date-y. Almost a bit overwhelming. Welcome any recommendations.
Hi Rebekah, sorry to hear that. I have never had that issue before, did you change anything about the recipe? You can try subbing dates for maple syrup, if you’re not a fan of dates. 🙂
Mine turned out crazy flat, more dense than brownies. Super bummed.
Would it be fine to substitute regular Rapunzel cocoa powder for the black cocoa powder?
Hi Kelly, that should work just fine. 🙂
Your sweet potatoes in the video look like yams can you clarify if they are indeed sweet potatoes or are they yams. Thank you in advance.
Hi Darlene, yes- they would be yams, sorry we always call them sweet potatoes here, but they are technically yams!
Wow, I was not a believer, until I tried it myself. AWESOME!!
Thank you Tonya!
Hi Kaylie,
Cooking temperature and time to turn into cupcakes? I tried 180’C for 45-50 minutes but still quite ‘soggy’ (much more soggy than moist) in the centres? Not sure if I should do the same temperature longer, or a lower temperature for longer so not to burn??
Hi Liz, I’m not sure on the time, but I would cook them on 350F until a toothpick when inserted comes out clean. I would start the clock at 20 minutes and check from there every five minutes until done.
Hello, I was wondering how much is per serving?
Hi Jessica, I don’t have the exact weight measurement of each serving, but if you divide it by 12, then that’s one serving. 🙂
Great recipe! Cake was moist, and frosting had a great mouth feel. Tasted like “normal” chocolate cake, albeit less sweet and very cocoa-y. Healthy chocolatey goodness!
I made some substitutions to create an oil free, sugar-free cake. I substituted one cup date paste instead of 1/2 cup syrup and 1/2 cup sugar. I added 1/2 cup mashed banana for extra sweetness/moisture, and omitted the salt in the batter and frosting. It was delicious!
Hi Kaylie,
I want to make this for my Mom’s Birthday tomorrow. Could you tell me if the coconut oil measurements are solid or liquid form? Thank you!
Hi Jess, I measured the coconut oil when it was solid.
I made this cake for the 4th time and I can’t stop wanting to prepare it again and again. It is so WONDERFUL, healthy, creamy. Thanks for the recipe.
Thank you so much! That’s great to hear!
I will be trying this recipe today! I’m so stoked!!
Aw I agree 100% about the cakes in Pollyanna!! This looks amazing, can’t wait to try it!
Thank you!
Oh my ! I did this cake and I confirm, it’s out of heaven ! I subbed with 5 table spoon of honey and it turned out well. Can I double the recipe you think ?
Awesome to hear! That should work. 🙂
How long does this last in the refrigerator?
About a week. 🙂
Hello, can I replace coconut flour with oat flour or normal flour? Thanks
That will probably work, the ratio would be 4 times regular flour to 1 part coconut flour.
Hi there, can you i use stevia powder instead of coconut sugar, and if so, how much should i put in?
Hi Sabrina, I think that will produce differing results, but it might still work okay- I have only used stevia powder once years ago, so I don’t really know what the ratio would be, sorry!
This cake is DELICIOUS!! I will say though that I had to add maybe a 1/4 cup of water to the frosting. It was so thick and not moving in my processor. I added hot water 1 tbsp at a time and it finally moved along and blended nicely! Thanks for the recipe!!
Thank you Kara!
I have made this cake numerous times and we love it! I don’t like the frosting at all and prefer to cook it in an 8×8 pan, and without frosting. The frosting was so much work and it’s so delicious without it!
This is really the best cake!
Hi Kaylie, I was wondering what can i use instead of maple syrup?
Honey is a great sub for maple syrup!
What size food processor did you use?
Thank you Suby!
I haven’t made the cake yet but I am making the frosting now and it’s SO good. This is for my sons first birthday so I wanted something with no added sugar. I only used half of the cocoa powder and added a hefty dash of cinnamon. Yummy!
I can’t have sweet potatoes, Bananas, Avocado, & most melons. Can Greek Yogurt, strained be used in place of the 🍠?
I don’t think that would work very well, but I haven’t tried to say for sure. I do have other chocolate cakes and cupcakes recipes on the blog you would try out though!
Hi kaylie , can’t wait to try this cake recipe I wanted to know if this recipe is the same as paleo birthday cake and best paleo are they exact same recipe ? Also can I replace the 2 large egss with half cup banana? Thank you Elaine
Hi Elaine, they vary slightly! I’m not sure on the egg sub as I haven’t tried it, but it could be worth a try!
Hi!
My daughter is turning 1. Could this cake be made for her first birthday? If so how could I decorate it so it looks pretty and girly? Do you have a icing recipe I could use on this cake that is healthy, sugar and dairy free? Sorry I do not want to be annoying but this is important and I need your help.
Hi there! Edible florals could be a good colorful option!
We made both the cake and frosting found that the frosting had a bit of a grit taste to it?
Not sure what we did wrong? Did not change the recipe.
Hi Devin, hmmm it sounds like it could be that it could be under mixed or perhaps not cooked long enough? I’ve never encountered that issue, so I’m not quite sure what went wrong.
I tried this as cupcakes and it was an epic fail for me. Didn’t pop out even after oiling and dusting with coconut flour. Really should have listened to myself to put a liner but I only had Christmas liners left. Argh. And also oddly it came out so sweet (the cake itself) wonder if having the frosting will help tone down the sweetness. Kind of lucky I didn’t make the frosting as I now will probably need to make cake balls. Will try again but this time cut the maple syrup.
Soo good! Was skeptical about raw sweet potatoes in the cake, but followed it to a T and came out so moist and yummy. Not even paleo or gf 🙂
So great to hear, thank you!