-
Preheat oven to 350 F and line a 9 inch cake pan with parchment paper and coconut oil.
-
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.
-
If sweet potato isn't well mashed, place it in the food processor or blender with coconut milk until super smooth (like canned pumpkin).
-
Add the sweet potato mixture to the rest of the wet ingredients and stir until well combined.
-
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.
-
Bake in the preheated oven for around 45 minutes or until risen and a knife comes out clean.
-
Once out the oven, cool for 15 minutes in the pan, then transfer onto a wire rack to cool completely before frosting.