Show Stopper Chocolate Cake

Gluten free, dairy free, mineral rich dessert everyone will love! Best of all, it’s an easy to make 1 bowl recipe that can be done and dusted in less than 45 minutes!

Cake Ingredients

1.5 cups oat flour (I used Anthony’s Organic)

1.5 cups gluten free flour blend (I used King Arthur 1:1)

1 cup cocoa (I use Nevitas Organic or Hershey’s)

3 whole eggs or egg replacer for vegan

1/3 cup avocado oil

1/3 cup honey

1/3 cup maple syrup

2/3 cup unsweetened applesauce (I used two lunch cup portions)

1.5 tsp baking soda

1.5 tsp baking powder

3/4 cup coconut milk

3/4 cup coffee

3/4 cup coconut or almond milk

1 tsp vanilla extract

1/2 tsp sea salt

Directions: Add all ingredients to a bowl and mix until smooth. Bake in a greased cake dish 9x12 or 9x9 at 350 degrees for 35 minutes

Sweet potato frosting ingredients (this is a double batch from the listed recipe picture):

2 sweet potatoes skinned and steamed to mush

4 tbsp ghee or butter

6 tbsp cocoa powder

1/2 cup honey

1 tbsp coconut milk

Directions: add ingredients to blender and blend until a smooth puree forms, spread over a cooled cake. Can be done manually with a beater as well.