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Avocado Chocolate Cake (Paleo, AIP, Vegan)

Avocado Chocolate Cake
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This Avocado Chocolate Cake is a rich, fudgy, and decadent dessert made with wholesome ingredients like sweet potato, avocado, and cocoa powder. Perfect for Paleo, AIP, and vegan diets, it’s a guilt-free treat that delivers all the indulgence of chocolate cake without refined sugars or flours.

Ingredients

Scale

For the Cake:

  • 2 cups raw sweet potato, minced
  • 2 large eggs (or flax eggs: 2 tbsp ground flaxseed + 6 tbsp water)
  • 3/4 cup black cocoa powder (or regular cocoa powder)
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar (or date sugar)
  • 1/2 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 1 tbsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp sea salt

For the Frosting:

  • 1 1/2 cups mashed sweet potato (steamed until tender)
  • 1/2 cup ripe avocado, mashed
  • 1 cup medjool dates, pitted (soaked if dry)
  • 1/2 cup cocoa powder (or carob powder for AIP)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Line the bottoms of two 6-inch springform pans with parchment paper and lightly grease the sides with coconut oil.
  2. In a food processor, mince the raw sweet potato until finely chopped. Transfer to a blender or mixing bowl and add eggs, cocoa powder, maple syrup, coconut sugar, melted coconut oil, coconut flour, vanilla extract, baking powder, and sea salt. Blend or mix until smooth and creamy.

Step 2: Bake the Cake Layers

  1. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula for even baking. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in their pans before removing.

Step 3: Make the Frosting

  1. Steam sweet potato cubes until fork-tender (about 10–12 minutes). Drain and let cool slightly. In a food processor or blender, combine mashed sweet potato with avocado, medjool dates, cocoa powder, vanilla extract, and sea salt. Blend until silky smooth (about 5 minutes). Chill frosting until ready to use.

Step 4: Assemble the Cake

  1. Once cakes are completely cooled (chill in the freezer for faster results), place one layer on a serving plate. Spread an even layer of frosting on top before adding the second cake layer. Frost the top and sides as desired.

Notes

Serving Suggestions:

  • Serve chilled or at room temperature with whipped coconut cream or fresh berries for garnish. Pair with herbal tea or coffee for a cozy treat.

Tips & Tricks:

  • Use ripe avocados for a creamy texture and ensure your sweet potatoes are fully steamed for smooth blending.
  • For vegan diets, substitute eggs with flax eggs (mix ground flaxseed with water and let sit for 5 minutes).

Storage & Reheating:

  • Store leftover cake in an airtight container in the fridge for up to 5 days—the flavor deepens over time!
  • Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw overnight in the fridge before serving.
  • If you prefer warm cake, microwave slices for 10–15 seconds, but note that this may soften the frosting.

Find it online: https://easyrecipeacademy.com/avocado-chocolate-cake/