Servings: 12 servings
Calories: 335kcal
Ingredients
Cake
- 2 cups raw white sweet potato minced in food processor
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 large eggs
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Frosting
- 2 cups white sweet potato cubed
- 1/4 cup soft medjool dates pitted
- 1/4 cup maple syrup
- 1 tablespoon lemon zest
- 1-3 tablespoons lemon juice to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup full fat coconut milk solid part off the top of can
- 1/2 cup powdered sugar optional for non-paleo
Instructions
- Preheat oven to 350F. Line the bottom of two 7" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Notes
Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.
Nutrition
Calories: 335kcal | Carbohydrates: 52g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 332mg | Potassium: 222mg | Fiber: 4g | Sugar: 34g | Vitamin A: 10250IU | Vitamin C: 17.3mg | Calcium: 90mg | Iron: 1.1mg
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