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Cashew Butter Frosting

Paleo Chocolate Cake with Cashew Butter Frosting

This rich, one-bowl Paleo Chocolate Cake is topped off with a creamy dairy-free Cashew Butter Frosting for the best gluten-free, grain-free dessert!

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 45 minutes
SERVINGS 10

INGREDIENTS

  • 2 large eggs
  • 1/4 cup + 2 tbsp coconut oil
  • 3/4 cup coconut sugar
  • 3/4 cup cooked mashed sweet potato
  • 1/3 cup coconut or almond milk
  • 1 tsp vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoons baking soda
  • 1/2 cup + 2 tbsp cocoa powder
  • 1/3 cup coconut flour
  • 1/2 cup cassava flour

To make frosting:

  • 1/4 cup coconut oil or ghee
  • 1/3 cup creamy cashew butter
  • 1 - 1 1/2 cups grain free powdered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons unsweetened almond milk or coconut milk

INSTRUCTIONS

  1. Preheat oven to 350 F and line a 9 inch cake pan with parchment paper and coconut oil.
  2. In a large bowl, beat eggs and sugar until well combined and the sugar has begun to dissolve. Add coconut oil, vanilla, and salt, and beat again for a minute.
  3. If sweet potato isn't well mashed, place it in the food processor or blender with coconut milk until super smooth (like canned pumpkin).
  4. Add the sweet potato mixture to the rest of the wet ingredients and stir until well combined.
  5. Add baking soda, cocoa powder, cassava flour, and coconut flour to the wet ingredients and fold until well combined. Allow the batter to sit for 10 minutes to absorb, then place in the prepared baking pan and smooth the top with a spatula.
  6. Bake in the preheated oven for around 45 minutes or until risen and a knife comes out clean.
  7. Once out the oven, cool for 15 minutes in the pan, then transfer onto a wire rack to cool completely before frosting.

To make frosting:

  1. Add coconut oil and cashew butter to a bowl and beat on medium speed until well combined.
  2. Add powdered sugar and vanilla. Beat on medium/high speed until well combined and fluffy. Add almond milk and beat for another 2 minutes, or until smooth.