Best Paleo Avocado Chocolate Cake


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?

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? #cake #recipes #baking #paleo

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. 🙂

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? #cake #recipes #baking #paleo

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! 🙂

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? #cake #recipes #baking #paleo
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!

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? #cake #recipes #baking #paleo

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. 🙂

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? #cake #recipes #baking #paleo
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
Frosting
Info
Cook Time 45-50 minutes
Prep Time 15 minutes
Servings
servings
Course Dessert
Votes: 78
Rating: 3.9
You:
Rate this recipe!
Info
Cook Time 45-50 minutes
Prep Time 15 minutes
Servings
servings
Course Dessert
Votes: 78
Rating: 3.9
You:
Rate this recipe!
Ingredients
Cake
Frosting
Instructions
  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 45-50 minutes, then chill in freezer while you make frosting.
  4. 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.
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.
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? #cake #recipes #baking #paleo

126Comments

Add yours
  1. 5
    Jessica

    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!

    • 7
      Kaylie

      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. 🙂

  2. 8
    Melissa

    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!

    • 9
      Kaylie

      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.

  3. 11
    chloë sherrod @immunicorn_

    KAYLIE! you’re amazing. referencing the Pollyanna film means we definitely just became friends. can’t wait to make this recipe! xo

  4. 13
    Lorna

    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?

  5. 21
    Valerie

    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. :/

  6. 25
    Mia

    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?

  7. 27
    Katie

    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! 🙂

  8. 29
    Ellie

    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.

  9. 35
    Judy

    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.

  10. 36
    Joanna Eden

    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?

  11. 38
    Fawn

    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!

  12. 40
    Joey

    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!

  13. 41
    Jess

    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!

  14. 45
    Dani

    “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!

  15. 47
    Heide

    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.

  16. 49
    kkh369

    BAZAAR…just saying 😊 I made the cake and made my own frosting recipe. Really good Paleo cake recipe! Will use again.

  17. 51
    Kim

    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!

  18. 53
    Chris

    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

  19. 55
    Mary

    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!

  20. 58
    Chris Johnston

    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 😉

  21. 60
    Rebeka

    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!

  22. 62
    Norma

    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.

    • 63
      Kaylie

      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.

  23. 66
    Lynn

    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 🙂

  24. 67
    Sarah

    This is the best tasting and most guilt free frosting I have ever had. Thank you so much for sharing! I love your website.

  25. 69
    Sue

    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.

    • 72
      Kaylie

      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!

  26. 85
    Marge

    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) 🙂

  27. 88
    Kellie

    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?

  28. 92
    Nabiha (your fan from Malaysia)

    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..

  29. 96
    Elizabeth Phillips

    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.

  30. 98
    Kristi

    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!!

  31. 101
    renee

    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.

  32. 102
    Lori

    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.

  33. 105
    Irina

    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!

      • 107
        Irina

        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.

  34. 108
    Irina

    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!

  35. 109
    Molly

    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!!

    • 110
      Kaylie

      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!

  36. 113
    Venice

    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?

    • 114
      Kaylie

      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!

      • 115
        Venice

        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 😛

  37. 116
    Irina

    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

  38. 117
    Ailine

    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???

  39. 118
    Katie

    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?

  40. 120
    Marina

    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.

  41. 122
    Maria

    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

  42. 126
    Gina

    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!

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