Lemon Avocado Sweet Potato Vegan Cake

This recipe was inspired by this https://paleoglutenfree.com/recipes/best-paleo-avocado-chocolate-cake/.  I’m not going to pretend I invented this, as I didn’t, but I’ve made my own version with lemon and it tastes amazing.  My husband even liked it, even knowing there was no butter or flour in the cake!!

So here is my recipe

for the cake

1 large sweet potato ground in food processor (raw)
2 tablespoons ground flax seeds  mixed with 1/2 cup water wait for 10 minutes before using, it needs to be the same consistency as eggs (never buy it ground, its rancid, grind it yourself)
1 teaspoon baking powder
1 teaspoon baking soda
3 heaped tablespoons of sugar (coconut preferred)
1/4 cup coconut flour
1/2 cup coconut oil
pinch of salt
grated rind of 1 lemon


1 cup steamed orange sweet potato
1/2 avocado
juice of 1 lemon
7 medjool dates

Oil a cake pan with coconut oil and place a teaspoon of coconut flour in the cake tin and swish it around to cover all the oil.  Blitz the sweet potato in the food processor until fine.  Place in the blender.  Add the ground flax seeds (eggs) coconut flour, sugar,baking soda/powder, coconut oil, salt and most of the lemon rind (save a little for garnish).  Blend until smooth.  Once its all smooth, pour it into the pan and cook on 350 for about 20 minutes.
When its fully cooked it will crack a little on top.  Remove from oven and allow to cool.
To make the frosting steam 1 cup of orange sweet potatoes.  Then add into the food processor with 1/2 avocado and dates and lemon juice.  Blend for a while, until its very smooth.  Once the cake is cooled, put the icing on with a butter knife or spatula.  Garnish with remaining lemon zest and eat it!!

Sweet Potatoes are very nourishing and are a good source of vitamin A through beta carotene, they are also high in magnesium, phosphorus and calcium, they are also a great source of potassium and fiber.

Leave a Reply