This sweet potato chocolate chip oat flour sheet cake with chocolate avocado icing is sweetened with maple syrup, and made with wholesome ingredients, including eggs, sweet potato, oat flour, spices, and butter. Topped with the fudgey chocolate avocado icing, it is nothing short of divine!
Friday calls for cake. I know that it may be the day after Thanksgiving in the US and all, but this sweet potato chocolate chip oat flour cake is totally justified because it is basically health food!
At least, that’s what you can tell yourself. It is made with all sorts of healthy and wholesome ingredients, like sweet potato, oat flour, eggs, butter, spices, and enough maple syrup and chocolate to make it taste like dessert. It is on the denser side as cakes go, but not so dense that you won’t want to eat it for dessert. That’s just the way oat flour tends to be, but don’t let it dissuade you from making and enjoying this cake! I have a feeling you will love it just as much as I did.
This sheet cake is so called because you bake it in a 9×13-inch pan. I love the size; it lends itself well to serving a crowd and it’ll last you and the family a few nights worth of dessert. Next time, I am going to try baking this as a layer cake in two 9-inch round pans. I will report back with the results! 🙂
ingredients you’ll need
For the sweet potato oat flour cake, you’ll need eggs, salted butter, maple syrup, baked sweet potato (which you’ll mash), milk, vanilla extract, oat flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, cardamom, cloves, chocolate chips, and cinnamon sugar.
For the chocolate avocado icing, you’ll need avocados, maple syrup, cocoa, sea salt, and vanilla extract.
the method
Make the cake: Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Line it with parchment paper with some overhang on the long sides to allow you to lift the cake out of the pan after baking.
In a large bowl, beat the eggs. Whisk in the butter, maple syrup, sweet potato, milk, and vanilla.
In a medium bowl, stir together the oat flour, baking soda and powder, sea salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
Add the dry ingredients to the wet ingredients and whisk to combine.
Stir in the chocolate chips. Pour ⅔ of the batter into the prepared pan. Sprinkle with cinnamon sugar and top with the remaining batter.
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Bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Allow the cake to cool, then use the parchment paper to lift it out of the pan.
Next, make the icing: In a food processor fitted with the ‘S’ blade, blend together the avocado, maple syrup, cocoa, salt, and vanilla until smooth.
Spread the icing over the cake and top with pomegranate arils, if desired. Slice and enjoy!
more cake recipes
- Vegan Pumpkin Spice Cupcakes (Maple Sweetened)
- Vegan Banana Layer Cake with Chocolate Avocado Icing
- Vegan Maple Vanilla Cupcakes with Chocolate Date Icing
Last but not least, I hope that you love this sweet potato spice oat flour chocolate chip cake! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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Sweet Potato Chocolate Chip Oat Flour Sheet Cake
- Total Time: 50 minutes
- Yield: 18 servings 1x
Description
This sweet potato chocolate chip oat flour sheet cake with chocolate avocado icing is sweetened with maple syrup, and made with wholesome ingredients, including eggs, sweet potato, oat flour, spices, and butter. Topped with the fudgey chocolate avocado icing, it is nothing short of divine!
Ingredients
For the cake:
- 3 large eggs, at room temperature
- ⅔ cup salted butter, melted
- 1 cup maple syrup
- 1 ½ cups mashed sweet potato (see note)
- 1 cup milk, at room temperature (any kind will do)
- 1 tablespoon vanilla extract
- 3 cups oat flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ¾ teaspoon nutmeg
- ½ teaspoon cardamom
- ¼ teaspoon cloves
- 1 cup semisweet chocolate chips
- ¼ cup cinnamon sugar
For the icing:
- 2 ripe avocados
- ⅓ cup cocoa
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Make the cake: Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Line it with parchment paper with some overhang on the long sides to allow you to lift the cake out of the pan after baking.
- In a large bowl, beat the eggs. Whisk in the butter, maple syrup, sweet potato, milk, and vanilla.
- In a medium bowl, stir together the oat flour, baking soda and powder, sea salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
- Add the dry ingredients to the wet ingredients and whisk to combine.
- Stir in the chocolate chips. Pour ⅔ of the batter into the prepared pan. Sprinkle with cinnamon sugar and top with the remaining batter.
- Bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Allow the cake to cool, then use the parchment paper to lift it out of the pan.
- Next, make the icing: In a food processor fitted with the ‘S’ blade, blend together the avocado, maple syrup, cocoa, salt, and vanilla until smooth.
- Spread the icing over the cake and top with pomegranate arils, if desired. Slice and enjoy!
Notes
Storage instructions: You can store the frosted cake in an airtight container at room temperature for a day or two, but I recommend putting it into the fridge for longer term storage due to the avocado in the icing.
For the mashed sweet potato: Pierce two medium sweet potatoes with a fork. Bake at 400 F until soft, 45 minutes to an hour. Once cool enough to handle, slice in half and scoop the flesh out into a bowl. Mash and measure out 1 ½ cups.
Cinnamon sugar: Mix together ¼ cup cane sugar and 2 heaping teaspoons of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
No new posts tomorrow, but I’ll be back on Sunday with “What To Cook This Week.” Have a great Saturday!
Marie-Claude says
Fabulous cake!!
Allison says
Thank you so much!