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straight on shot of a fork going into one of the slices of chocolate chip sweet potato oat flour cake

Sweet Potato Chocolate Chip Oat Flour Sheet Cake

★★★★★

5 from 1 review
  • Author: Allison
  • 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

Scale

For the cake:

  • 3 large eggs, at room temperature
  • 2/3 cup salted butter, melted
  • 1 cup maple syrup
  • 1 1/2 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 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1 cup semisweet chocolate chips
  • 1/4 cup cinnamon sugar

For the icing:

  • 2 ripe avocados
  • 1/3 cup cocoa
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Instructions

  1. 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.
  2. In a large bowl, beat the eggs. Whisk in the butter, maple syrup, sweet potato, milk, and vanilla.
  3. In a medium bowl, stir together the oat flour, baking soda and powder, sea salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
  4. Add the dry ingredients to the wet ingredients and whisk to combine.
  5. Stir in the chocolate chips. Pour 2/3 of the batter into the prepared pan. Sprinkle with cinnamon sugar and top with the remaining batter.
  6. Bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  7. Allow the cake to cool, then use the parchment paper to lift it out of the pan.
  8. 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.
  9. 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 1/2 cups.

Cinnamon sugar: Mix together 1/4 cup cane sugar and 2 heaping teaspoons of cinnamon.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Bake

Keywords: sweet potato oat flour chocolate chip cake recipe

Find it online: https://upbeetkitchen.com/2021/11/26/sweet-potato-chocolate-chip-oat-flour-sheet-cake/