Avocado Chocolate Cake (Paleo, AIP, Vegan)

Let’s talk about a dessert that checks all the boxes. This Avocado Chocolate Cake isn’t just rich, fudgy, and incredibly satisfying—it’s also Paleo, AIP-friendly, and vegan. That’s right, a chocolate cake that’s both indulgent and packed with wholesome ingredients like sweet potato and avocado. The result? A moist, chocolatey treat that doesn’t compromise on flavor or texture.

I got the idea for this cake after noticing how popular healthier desserts have become. It’s amazing what you can do with simple, nutrient-dense ingredients. Sweet potatoes and avocados team up here with medjool dates and maple syrup to create the perfect blend of sweetness and creaminess. Whether you’re baking for someone with dietary restrictions or just want to try something unique, this cake is bound to impress.

So, ready to whip this up? Let’s do it!

Recipe At a Glance

• Total Time: About 1 hour 30 minutes (15 minutes prep, 50 minutes bake time, plus cooling).
• Serves: 8–10 (makes a 6-inch double-layer cake).
• Difficulty: Easy to moderate. Straightforward steps, but you’ll need a food processor or blender.
• What You’ll Need:
  • Two 6-inch cake pans (springform preferred, but regular pans with parchment work too).
  • A food processor or blender.
  • Mixing bowls, spatula, and a steamer basket for the sweet potatoes (optional but handy).

Pro Tip: This cake is meal-prep-friendly. Bake the layers ahead of time and store in the fridge or freezer. Same goes for the frosting—it’ll keep in the fridge for up to 3 days.

Ingredients

Cake Layers:

• 2 cups raw sweet potato, chopped small (go for the orange-fleshed variety—they’re sweeter).
• 2 large eggs (or flax eggs: mix 2 tbsp ground flaxseed with 6 tbsp water for a vegan option).
• 3/4 cup cocoa powder (use black cocoa if you can, but regular works too).
• 1/2 cup maple syrup (the real deal).
• 1/2 cup coconut sugar (or date sugar as a substitute for deeper flavor).
• 1/2 cup coconut oil, melted (refined coconut oil works if you don’t like coconut flavor).
• 1/4 cup coconut flour (be precise—this flour is absorbent).
• 1 tbsp vanilla extract.
• 2 tsp baking powder.
• 1/2 tsp sea salt, or adjust to taste.

Frosting:

• 1 1/2 cups mashed sweet potato (steam until fork-tender—super easy).
• 1/2 cup avocado, ripe and creamy.
• 1 cup medjool dates, pitted (soak them in warm water if they feel hard).
• 1/2 cup cocoa powder (use carob powder if you’re going AIP).
• 1 tsp vanilla extract.
• 1/4 tsp sea salt.

Step-by-Step Instructions

1. Prep Your Pans and Preheat

Set your oven to 350°F (175°C). Line the bottoms of two 6-inch pans with parchment paper and grease the sides lightly with coconut oil. This makes it so much easier to get the cakes out later.

2. Blend the Batter

Use a food processor to chop the raw sweet potato into tiny bits—think rice-like texture. Toss it into your blender with the eggs, cocoa powder, maple syrup, coconut sugar, coconut oil, coconut flour, vanilla, baking powder, and salt. Blend until smooth and creamy. The batter should be thick but pourable.

3. Bake the Layers

Divide the batter evenly between your pans and smooth out the tops with a spatula. Pop them into the oven and bake for 45–50 minutes. You’ll know they’re done when a toothpick comes out clean. Let the cakes cool completely in the pans before moving them. (Trust me, this step is key!)

4. Make the Frosting

While the cakes cool, steam your sweet potato until it’s soft enough to mash (about 10–12 minutes). Blend the mashed sweet potato with avocado, dates, cocoa powder, vanilla, and salt. Let it run until the frosting is silky smooth—this might take a few minutes.

5. Assemble

Make sure your cake layers are fully cooled—pop them in the freezer for a bit if you’re in a rush. Place one layer on a plate, add a generous layer of frosting, then stack the second layer on top. Frost the rest of the cake however you like!

Variations

• For AIP: Swap cocoa for carob and replace eggs with gelatin eggs.
• For Vegan: Use flax eggs.
• Lower Sugar: Try monk fruit sweetener or erythritol instead of coconut sugar.
• Seasonal Twist: Add cinnamon or nutmeg in the fall for cozy vibes.
• Make It Fancy: Top with berries, edible flowers, or drizzle melted chocolate. Keep it plain for an everyday treat—it’s still amazing.

Serving & Storage

• How to Serve: This cake is great chilled or at room temp. Add a dollop of whipped coconut cream and serve with coffee or tea to take it to the next level.
• Leftovers: Store in the fridge for up to 5 days—it gets even better as the flavors meld. You can freeze slices for up to 3 months.
• Warming Tip: Prefer it warm? Microwave a slice for 10–15 seconds. Just know the frosting will soften a bit.

And there you have it—an Avocado Chocolate Cake that tastes indulgent but is packed with goodness. Perfect for birthdays, dinner parties, or just because. If you make it, let me know what you think! Happy baking!

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