Easter Chocolate Cake

April 22, 2019

Follow the bunny, he has the Chocolate

Happy Easter lovelies! For this years Easter celebrations, I wanted to do something special. So I partnered up with Tupperware and made this amazing chocolate cake. It’s so so good, I could literally eat the whole thing! The cake is super fudgy and the frosting so creamy.

Thanks to Tupperware it was so easy to make the cake so I though I show you what I used and my favourite products.

Silicon baking form

Mixing Bowl

Baking Spoon

In collaboration with

Serves 3 cakes

Cooks in 40 Minutes

Difficulty Easy

INGREDIENTS

720 g sweet potato, cooked

180 g almond flour

450 g rice flour

120 g cocoa powder

5 tsp baking soda

3 tsp vanilla

450 g maple syrup

6 tbsp apple cider vinegar

540 g coconut milk

Frosting:

2 ripe Avocados (ca.400g)

80 g cocoa powder

280 g maple syrup

Method:

Preheat the oven to 180°C. Peel the cooked sweet potatoes, place them in a bowl and mash them with a for. Add the dry ingredients, then the wet ingredients and mix well. Divide the batter into three silicon baking trays and bake for about 25 minutes. Take the cakes out of the oven and let them cool off completely.

In the meantime, prepare the frosting. Pit and peel the avocados and place them into a blender. Add the rest of the ingredients for the frosting and mix until you have a thick cream.

Turn over one cake to a plate and distribute 1/3 of the frosting on it. Place the second cake on top and add frosting. Place the third cake on top and distribute the rest of the frosting on it. Eat the cake directly or store it in the fridge for up to two days.