Servings: 9 servings 1x
Ingredients
Cake
- 3 large ripe bananas
- 2 eggs
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 3/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Icing
- 1 cup cooked and cooled mashed sweet potato
- 3/4 cup cocoa powder
- 1/2 cup maple syrup
- 3 tbsp almond milk
Instructions
- Preheat oven to 350F and grease an 8×8 baking pan or line with parchement paper
- Peel and cube sweet potato and add steam on the stove top until soft about 20 minutes
- In a large mixing bowl, mash banana with a fork or potato smasher
- Add eggs, melted and cooled coconut oil, coconut sugar, and vanilla extract to the mixing bowl with the smashed banana and mix thoroughly
- In a separate mixing bowl combine almond flour, baking soda, baking powder, and salt
- Fold dry ingredients into wet ingredients and spread into the 8×8 baking pan
- Bake at 350F for 38 minutes
- While the cake cooks prepare the icing by mashing the sweet potato with a fork or hand mixer
- Add 1 cup cooked and cooled mashed sweet potato to a mixing bowl with cocoa powder and maple syrup
- Mix with an electric hand mixer or in a food processor until combined
- Add almond milk to the icing and mix until smooth and creamy
- Remove cake from the oven and allow to cool fully before topping with icing and sprinkles
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.