Scale
Ingredients
For the cake::
- 1 large baked sweet potato (1 cup mashed), cooled
- 1/4 cup Bob’s Red Mill coconut flour
- 2 tablespoons beef tallow, melted (measure before melting)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 chia egg or 1 gelatin egg (recipes in notes)
- 1 teaspoon lemon juice
For the frosting:::
- 1 ripe medium avocado, pitted
- 1/4 cup coconut milk or cream, room temp
- 1/4 cup carob powder
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Have a 3-inch biscuit cutter handy for easy preparation of cake layers.
- Prepare the cake. In a food processor, combine the 1 cup mashed and cooled sweet potato with the coconut flour, beef tallow, baking soda and cinnamon until smooth.
- Prepare the gelatin or chia “egg” according to directions in notes below. With the machine running, drizzle in the “egg” along with the lemon juice and combine for 30 seconds until smooth.
- Place biscuit cutter on baking sheet. Scoop 1/4 cup batter in the cutter and use wet hands to smooth batter into an even circle. Remove biscuit cutter carefully. Repeat this step 3 more times for a total of 4 3-inch mini cakes.
- Bake cake layers for 15 minutes. They will rise slightly and be fairly soft when you remove them from the oven. They will firm up as they cool. Cool cake layers completely on the countertop (don’t skip or rush this step or the warmth will melt your frosting!)
- Meanwhile, while the cakes are baking prepare the frosting by combining all ingredients in a clean food processor until very smooth. Transfer frosting to a glass bowl and keep in fridge while the cakes cool.
- To frost the cake: Transfer 1 layer to serving plate. Apply generous layer of frosting on top using a butter knife or mini spatula. Repeat with remaining 3 layers, ensuring you save enough frosting to frost outside of cake too!
- Store cake in fridge until ready to serve! Leftovers can be stored for up to 5 days! I ate her leftovers cold for breakfast and they seriously filled my donut void!
Notes
Each recipe below makes 1 “egg” which is what this recipe calls for:
Chia Egg: Grind 3 tablespoons of whole chia seeds in a clean coffee or spice grinder. Measure out 1 tablespoon of ground chia and mix with 3 tablespoons of cool water. Let sit in the fridge for 10 to 15 minutes to thicken.
AIP OPTION Gelatin Egg: Whisk 1 tablespoon gelatin with 1 tablespoon cool water until frothy. Whisk in 2 tablespoons of hot water until thickened. Immediately use your gelatin egg where call for in the recipe.