The Ultimate Chocolate Cake

The Ultimate Chocolate Cake

gluten free cake

Dear happy camper,

If you’ve been craving Chocolate Cake lately, then we personally wrote this newsletter just for you! Serious!

This Chocolate Cake is the real deal. It’s pretty much the perfect food and once you bake this, you may want it for breakfast, lunch and dinner and never want to eat anything else. 

And you can! Because this Chocolate Cake is all the good stuff in a cake – rich taste, moist texture… , but no bad staff. Honestly, we’re pretty hesitant to even tell you what it’s made out of, because you may not believe it.

Well, but obviously now we have to tell you. The key ingredients are our Easy Peasy Flour Mix and Sweet Potato. There is no refined sugar, oil, eggs or dairy. You can eat this for both desserts and for a wholesome snack. And trust us, we do… 

Don’t let the healthy ingredients fool you. This is the bull’s eye of Chocolate Cakes! We developed it with the help of our friend Katie, who serves a version of this cake at her food truck Heart Bowls. Okay, here it goes!

gluten free chocolate cake

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)
  • ½ Cup Cocoa Powder
  • 1 ½ tsp Baking Soda
  • 1 ½ tsp Baking Powder
  • ¼ – ½ cup mini chocolate chips (optional)
  1. Preheat oven to 350F
  2. Lightly coat two 9” round cake pans with coconut oil or other oil. Or use parchment paper.
  3. Combine all Dry Ingredients together in a large bowl
  4. Add all the Wet Ingredients and mix until combined
  5. We use electric hand-held mixer and mix for 3 or so minutes
  6. Scoop the mixture into the 2 pans. 
  7. 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. 🙂
  8. Use rubber spatula to smooth the batter into pans. To prevent sticking, it’s good to dip your rubber spatula into water. 
  9. Bake for about 25 minutes. Check with a toothpick to ensure it comes out clean.
  10. 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)
  • Dash of liquid (water or non-dairy milk) if mixture is too thick to blend
  1. Put everything except the dash of liquid into a high-speed blender or food processor
  2. Blend it up!
  3. Once the cakes cool, cut them in the middle (so you essentially end up with 4 cakes) and now let’s get frosting!
  4. Enjoy immediately, store in the fridge and enjoy for up to a week later. It freezes and thaws wonderfully as well!