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!
I like to add cinnamon to the cake batter as it curbs blood sugar levels by lowering insulin resistance. It also adds a lovely flavour but is totally optional!
Note: You do not need to cook the sweet potato beforehand for this recipe. It goes in raw 🙂
Time: 30 min
Serves: 8-10
Ingredients
Mudcake
- 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 if not concerned about fat content, 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 (or 4 tsp sweetener)
- 1 tsp Baking Powder
- Dash of Salt
- Optional: Dash of Cinnamon
Icing
- 1/4 cup Cocoa or Raw Cacao Powder
- 3 tbsp – 1/4 cup Powdered Sweetener of Choice to taste (I use Natvia Icing Mix)
- 1 can Coconut Milk or Coconut Cream (creamy thick part scooped out only)
Method
Mudcake
- Preheat your oven to 175 C / 350 F.
- Blitz the sweet potato in a food processor until finely grated, add oil, honey & eggs until combined.
- Combine all dry ingredients in a bowl, then add to food processor and process until just combined.
- Grease a cake tin and pour batter into tin, gently tapping sides to even it out.
- Top with the pecan nuts if using and bake in the oven for 25-30 minutes, until a skewer inserted comes out clean.
Icing
- Stir dry ingredients together in a bowl. Slowly whisk in coconut milk or cream until it is a thick icing consistency. Use coconut can liquid if necessary to achieve desired consistency.
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