Paleo SWEET POTATO CAKE WITH PALEO WHITE CHOCOLATE FROSTING

Photo by ROBandSEAN ..
Adapted from platedwithstyle.com

PREP TIME

30

minutes

TOTAL TIME

65

minutes

SERVINGS

2

6 inch rounds

PREP TIME

30

minutes

TOTAL TIME

65

minutes

SERVINGS

2

servings

Adapted from platedwithstyle.com

Ingredients

  • 1/2

    cup of Butter or Palm Shortening

  • 1/3

    cup of Coconut Sugar

  • 2/3

    cup of Sweet Potato Puree

  • 6

    Medjool Dates (about 1/3 cup)

  • 2

    teaspoons of Vanilla Extract

  • 1/2

    cup (70g) of Coconut Flour (measure by dip and sweep)

  • 1/2

    cup (60g) of Tapioca Flour

  • 2

    teaspoons of Cinnamon

  • 1/2

    teaspoon of Nutmeg

  • 1/4

    teaspoon of Powdered Cloves

  • 1/4

    teaspoon of Ginger

  • 1/2

    teaspoon of Kosher Salt

  • 1/2

    teaspoon of Baking Soda

  • 1

    teaspoon of Cream of Tartar

  • 3

    Eggs

  • For the White Chocolate Frosting

  • 4

    ounces of Cocoa Butter

  • 1/3

    cup of Raw Honey

  • 1/3

    cup of Coconut Butter

  • 1

    teaspoon of Almond Extract

  • 2/3

    cup of Palm Shortening

  • 1/2

    cup of Arrowroot Powder

  • 2

    Tablespoons (optionally up to 1/4 cup) of Full Fat Coconut Milk

Directions

Preheat oven to 350F and grease cake pans with extra butter/shortening. Whisk the butter/shortening and sugar on high speed until fluffy. About 5 min. Puree the sweet potato puree, dates, and vanilla in a food processor or blender. Sift the coconut flour, tapioca flour, spices, salt, baking soda, and cream of tartar in a separate bowl. Combine the puree mixture with the butter mixture and beat until combined. Add one egg and about a third of the dry mixture and beat until combined. Repeat the previous step until all ingredients are combined. Scrape the sides and beat on high speed for about 30 seconds until fluffy. Portion batter evenly into cake pans. Bake at 350F for 30-35 minutes. For the White Chocolate Frosting Heat the cocoa butter, honey, and ΒΌ cup of the coconut butter in a double boiler until uniform. Remove from heat and add the remaining coconut butter and extract. Chill for about 10-15 minutes. Beat on high speed for about 30 seconds. Repeat the cooling and beating until the mixture appears mostly combined and is cool to touch, about 40 minutes total. Add the palm shortening and arrowroot and beat on high. Add the coconut milk in batches and beat until fluffy and smooth. You may need to add more. NOTES

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