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Celebration Cake

We've been waiting to share this recipe. We recently use this recipe to make cupcakes and they were INCREDIBLE. Especially when you very slightly undercook them so the middle is just a tiny bit gooey (but still safe to eat!). The sweet potato icing is INSANELY delicious. Since this is the last week of cooking club we wanted to give a big, celebratory send-off!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Servings: 6

Ingredients

Cake

    Dry

    • 1 1/2 cups almond flour
    • 1/4 cup arrowroot flour
    • 1/3 cup raw cacao powder or cocoa powder
    • 1/2 cup coconut sugar
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt

    Wet

    • 3 eggs
    • 1/3 cup melted and cooled butter, coconut oil or EVOO
    • 1 1/2 tsp pure vanilla extract

    Icing

    • 1 cup steamed sweet potato or squash
    • 2 Tbsp melted coconut oil
    • 1/3 cup raw cacao or cocoa powder
    • 1/3 cup semi-sweet chocolate chips melted
    • 1/2 tsp sea salt

    Instructions

    • Preheat oven to 325 F (162 C)
    • Melt the butter or coconut oil and allow to cool.
    • Mix all dry ingredients together.
    • Combine all wet ingredients. Pour dry into wet and whisk until smooth.
    • Oil a cake pan or muffin tin. Bake the cake for 30-45 minutes (depending on the size of your pan), until an inserted toothpick comes out clean. If making muffins, scoop about 1/2 cup batter into each muffin hole for a big, puffy muffin and bake for 20 minutes.

    Icing

    • if you're steaming the sweet potato yourself, do this first. You can "steam-roast" it by poking holes in it and placing it in a 400 F oven for 45-60 minutes. Or, you can steam it on the stovetop.
    • While the sweet potato is roasting, place the chocolate chips in in a double boiler over the stove and melt.
    • Place all ingredients in a food processor until smooth.

    Assembly

    • Spoon the icing over the cake and using a spoon or off-set spatula, make "waves" and "scoops" to decorate.