Gluten-Free Paleo Chocolate Cake

I came across this recipe and wanted to give it a try. I had know idea it would be the best chocolate cake ever. It's gluten free and delicious. Hope you enjoy it as much as we have.

• 2  cups raw sweet potato minced
• 2 large eggs
• 3/4 cup black cocoa powder or regular
• 1/2 cup coconut oil or 1/3 cup of organic palm/coconut shortening
• 1/2 cup maple syrup or 1/2 cup of Yacon syrup
• 1/2 cup coconut sugar or 1/2 tsp of Stevia
• 1/4 cup coconut flour or 1/4 cup of Cassava flour
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon sea salt

Frosting

• 1 3/4 cup sweet potato cubed
• 1/2 cup avocado
• 8-9 soft medjool dates pitted or 5-6 tbsp Date nectar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth. 
3. Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes. Stick a knife through the center and make sure it comes out smooth. So you know it's cooked. Then chill in freezer while you make frosting.
4. For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. Store in fridge.

Notes:
I included my modifications to the original recipe in the ingredients above. The original recipe can be found here.

I've seen some suggestions for topping suggestions like strawberries, framing the sides of the cake with dark chocolate chips (Trader Joes @ 2.99)😉