Chocolate Sweet Potato Cake with Chocolate Almond Butter Frosting
May 24, 2015;
Preheat your oven to 350 and grease and line a 8″ or 9″ springform cake pan.
Sift dry ingredients (flours through cocoa powder) into a medium sized bowl.
In a small bowl, whisk the eggs and add the melted coconut oil, sugar/honey, and vanilla. Stir to combine then add slowly to the dry ingredients.
Beat until well combined by hand, and pour into the prepared pan.
Bake for 25-30 minutes, depending on the size of your pan. If using a larger one, check after 20 minutes.
While the cake is baking, fill a large pot (or double boiler) with water. Place the chocolate chips in a temperature safe bowl and melt until smooth. Remove from heat.
Add softened butter, almond butter, and sugar/honey and beat with a hand mixer until smooth and creamy. Add as much milk as you need to get it to the desired consistency. Set aside.
Allow cake to cool in the pan for 20-30 min before removing from the pan. Allow to cool completely before splitting the cake in half lengthwise. Frost one half on the cake and place the other half on top. Frost the top and sides and store covered at room temperature for up to 5 days.