My amazing staff whipped up this beautiful and healthy cake to celebrate a special day with me. It was so good I had to share the recipe! Made with sweet potatoes and avocado, so moist and delicious!

Paleo, gluten-free, dairy-free, grain-free and no white sugar!

Paleo Chocolate Cake
2 cups raw organic sweet potato, minced
2 large eggs (pasture-raised, organic)
3/4 cup cocoa powder
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup coconut sugar
1/4 cup coconut flour
1 Tbs vanilla extract
2 tsp baking powder
1 tsp Himalayan pink salt

2 cups sweet potatoes, cubed
1 ripe avocado
1/2 cup soft medjool dates pitted
1/2 cup cocoa powder
1 tsp vanilla extract
1/4 tsp sea salt

Preheat oven to 350F. Line the bottom of 9″ cake pan with parchment paper.

1. Mince raw sweet potato in food processor.
2. Transfer sweet potato to large bowl and add the remaining cake ingredients. 3. Blend with mixer + combine until smooth.
4. Put batter in cake pan and bake at 350F for 35 minutes or until cooked through.
5. For frosting, boil sweet potato cubes, drain water, and chill in ice bath until cool.
6. Blend sweet potato and remaining frosting ingredients in food processor until smooth.
7. Frost cake when cool. Store in fridge.