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Sweet Potato Paleo Mudcake

Posted on: August 25, 2017, by amyleeactive

You’ll never guess there’s vegetables hidden inside this refined sugar-free Sweet Potato Paleo Mudcake. Not only is it good for you, it’s chocolatey, rich and satisfying. You can also make it vegan by swapping out the eggs for flax eggs!

Note: You do not need to cook the sweet potato beforehand for this recipe. It goes in raw 🙂


  • 1 medium Raw Sweet Potato, peeled, roughly chopped (260g)
  • ½ cup Coconut Oil, melted (60g)
  • ½ cup of Honey or Pure Maple Syrup (150g)
  • 2 Whole Eggs and 2 Egg White (60g) (or all whole eggs, or 4 Flax Eggs for vegan)
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Essence
  • 1/4 cup Coconut Flour (25g)
  • 3/4 cup Raw Cacao Powder (50g)
  • 4 pinches of Pure Stevia Extract
  • 1 tsp Baking Powder
  • Dash of Salt
  • Dash of Cinnamon


  • 1 can Coconut Milk or Coconut Cream (creamy thick part scooped out only)
  • 1/4 cup Cocoa or Raw Cacao Powder
  • 1/2 tsp Vanilla Extract
  • 3 tbsp – 1/4 cup Powdered Sweetener of Choice to taste (I use Natvia Icing Mix)



  1. Preheat your oven to 175 C / 350 F.
  2. Blitz the sweet potato in a food processor until finely grated, add oil, honey & eggs until combined.
  3. Combine all dry ingredients in a bowl, then add to food processor and process until just combined
  4. Grease a cake tin and pour batter into tin, gently tapping sides to even it out.
  5. Top with the pecan nuts if using and bake in the oven for 25-30 minutes, until a skewer inserted comes out clean.


  1. Blitz in food processor until smooth, thick and creamy. Use coconut can liquid if necessary to achieve desired consistency.

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