Chocolate Cake

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Wet Ingredients

  • 2 Cups mashed Yams or Sweet Potatoes. (Simply steam or bake your Yams or Sweet potatoes until soft, then mash with a fork. You can also buy mashed Sweet Potatoes in a can. If you want a smoother texture, peel them before steaming or baking. Or leave the skins on if you don’t mind occasional skin chunks! ) Please note you’ll need additional 2 Cups of this mash for the frosting – so altogether for the whole recipe, you need 4 cups.
  • ½ Cup water
  • ½ Cup Maple Syrup (feel free to use more if you like more sweet)
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp vanilla extract

Dry ingredients

  • 2 Cups Happy Campers Easy Peasy Flour Mix
  • ½ Cup Coconut Sugar (or other sweetener of choice)
  • 1½ Cup Cocoa Powder
  • 1 ½ tsp Baking Soda
  • 1 ½ tsp Baking Powder
  • ¼ – ½ cup mini chocolate chips (optional)


  • Preheat oven to 350F.
  • Lightly coat two 9” round cake pans with coconut oil or other oil. Or use parchment paper.
  • Combine all Dry and Wet Ingredients together in a large bowl.
  • Scoop the mixture into the 2 pans.
  • Note, this cake “batter” is not “batter” at all. It doesn’t resemble traditional cake batter and it is actually very thick. That’s okay, that’s how it should be.
  • Use rubber spatula to smooth the batter into pans. To prevent sticking, it’s good to dip your rubber spatula into water.
  • Bake for about 25 minutes. Check with a toothpick to ensure it comes out clean.
  • Remove from the oven, place on a wire cooling rack and let cool completely.

Now to the frosting!

  • 2 Cups of the same Yam or Sweet Potato mash.
  • ½ Cup Cocoa Powder.
  • ½ Cup to ¾ Cup sweetener of choice. (We use ¼ Cup Coconut Sugar and ¼ Cup Maple Syrup).
  • ½ Cup Almond Butter.
  • Pinch of Salt (optional).
  • 1 Tbsp of vanilla extract (optional).
  • Put everything except the dash of liquid into a high-speed blender or food processor.
  • Blend it up!.
  • Once the cakes cool, cut them in the middle (so you essentially end up with 4 cakes) and now let’s get frosting!