Ingredients

• 1 Medium size ripe avocado
• 1 C cooked sweet potato puree
• ½ C unsweetened Applesauce
• ¼ C organic honey
• 1 tsp. Vanilla Extract
• 4 eggs
• 1/4 C Coconut Flour
• 2 tbsp Arrowroot powder
• ½ C Cacao Powder
• ½ tsp Salt
• 1 tsp Baking Soda

Whip Cream Topping

• ½ Cup Low Fat Heavy Whipping cream
• ¼ cup unsweetened chocolate syrup
• 5-7 drops of Stevia
• ¼ tsp vanilla

Directions

• Preheat oven to 375 degrees F.
• Grease 8×8 pan with coconut oil and line it with parchment paper.
• In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder.
• Add in eggs one at a time.
• In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
• Combine both mixtures until smooth.
• Transfer to greased pan and bake for 30-35 minutes.
• Once the cake are done baking and have cooled.
• Layer it with your favorite low fat frosting and nuts.

Whip cream topping:

In a large bowl, use a blender to blend whip cream and chocolate syrup until stiff peaks are just about to form. Beat in vanilla and Stevia until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Enjoy 🙂

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