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5 from 4 votes
Best birthday chocolate cake
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

This chocolate cake with chocolate filling is healthy, decadent, gluten-free and has a vegan option (in the notes of the recipe I leave you the egg substitute that I use).

Course: Dessert, tea time
Servings: 10 portions
Author: Gaspar Carreira
Sponge cake
  • 2 large sweet potatoes 450g
  • 2 large eggs*
  • 3/4 cup muscovado or coconut sugar 150g
  • 2/3 cup cacao powder 80g
  • 1/2 cup coconut flour 80g
  • 1/2 cup liquid oil (coconut or sunflower oil) 100ml
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 large sweet potatoes, cooked 500g
  • 100 g chopped dark chocolate at least 80% cacao
  • 1/2 cup honey or maple syrup 150g
  • 1/2 cup raw cacao powder 45g
  • 1/4 cup coconut oil 50ml
  • 1/2 cup peanut butter 130g
  • 2 tsp instant coffee powder
Sponge cake
  1. Preheat the oven to 190°C. And line two** molds of 16cm in diameter.

  2. Wash, peel and cut the sweet potato into cubes, put it in the food processor and process it until it is finely ground, minced. Add the rest of the ingredients and re-process until everything is integrated.

  3. Divide the mixture in two and put each half in a mold and bake for 30 minutes or until it is firm on top and cooked to the center. It should not be dry, it’s a moist cake.

  4. Unmold and let cool

  1. Melt the chocolate and the coconut oil and process all the ingredients together until you get a creamy and homogeneous mixture. Cool for 10 minutes.

  2. Assemble the cake, sponge cake, filling, sponge and cover all the cake with the remaining filling, and keep in the refrigerator until it is cold and firm.

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.

**If you do not have 2 use 1, and bake one half of the mixture first and then the other half.