In celebrating my husband’s birthday, we didn't want the typical birthday cake that tastes good while being consumed, but makes you feel powerless and bloated an hour or two later.
So in keeping with the whole food, plant-based theme, I set out to find a base recipe that I could use and tweak for making him a celebratory cake.
And I found one, thanks to Paleo Gluten Free Eats.
Of course as usual, I tweaked and added my own flair and will say that it is DELISH and one of the best, richest chocolate desserts I’ve had in a long time! let’s more like a chocolate cheese cake texture and consistency - no complaints from me or my hubby.
Here is the recipe with the tweaks and the details of what I personally used:
2 cup sweet potato, raw
½ cup mashed banana
1/4 cup organic maple syrup
¼ cup organic coconut sugar
¼ cup coconut oil
¼ cup avocado oil
¼ cup coconut flour
2 tbsp mexican vanilla
2 tsp baking powder, aluminum free
¼ tsp ground cinnamon
¾ cup raw cacao powder
1 tsp ground Himalayan salt
In my VitaMix, I added the raw sweet potato until minced and then added all other ingredients and blended until smooth, poured the batter into a 9 inch cake pan that had parchment paper on the bottom (greased the sides) and baked in my NuWave oven for 40 minutes.
While the cake was baking I mixed up the Frosting.
¾ cup steamed sweet potato
¼ cup avocado, mashed
4 medjool dates, pitted
¼ cup raw cacao powder
½ tbsp mexican vanilla
⅛ tsp Himalayan salt
I put all of the ingredients in the VitaMix and blended for about 3-5 minutes until very creamy, put in the fridge to chill.
When the cake was done, I allowed it to cool at room temperature until I could flip it out of the pan, then cooled it further in the fridge. When cooled, covered it with the frosting and added a tiny bit of grated unsweetened coconut and garnished with fresh strawberry halves.
It was sliced into 8 pieces. It's not extremely low calorie, but definitely healthier than others and lower than most at about 356 calories per slice.
Happy Birthday Hunny!