Sweet Potato Cake with Cacao Frosting and Happy Valentines Day!

So, today is Valentine’s Day! Here in the US, there is a big, big hype around it – definitely more to what I was used in Europe. I believe, it’s maybe slightly over-commercialized here and in fact – shouldn’t we let our loved ones know every day how much they mean to us? Anyways, I am enjoying the cheesy-ness nevertheless and going with the flow, had to post something sweet today! As we say in Switzerland, “Love goes through the stomach”, so I guess one way to show someone that you love them, is by baking or cooking something for them! πŸ˜‰ I wanted to bake something withΒ Β sweet potatoes for the longest times, as I have been coming across some recipes, and sweet potatoes are one of my favorite Superfoods! I adapted one of the recipes I saw to match with the ingredients I had at home and for the frosting I made a decadent, yet completely clean cacao cream!

Sweet-Potato-Cake-with-Cacao-frosting-6 Sweet-Potato-Cake-with-Cacao-frosting-5

These little cake squares contain following Superfoods:

  • Sweet potatoes
  • Flax seeds
  • Cacao
  • Hemps seeds
  • Goji berries


  • 1 cup cooked and mashed sweet potatoes
  • 1 cup coconut milk (the light one)
  • 2 tbsp coconut oil
  • 1 teaspoon pure vanilla extract
  • 4 -6 tbsp agave nectar or maple syrup or honey (depends if you want medium-sweet or okay sweet)
  • 1 1/2 cup gluten-free, all-purpose flour (or any other type of similar flour that works for baking)
  • 2 tbsp flax seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 tbsp cacao
  • 2 tbsp cacao nibs, quickly blended, to make them a bit smaller (otherwise they can be a bit bitter)
  • Cacao frosting: 1/4 cup coconut oil, 3/4 cup cacao powder, 4 – 6 tbsp honey or agave, 1 tbsp vanilla extract
  • Decoration: coconut flakes, hemp seeds, goji berries (or whatever Superfood you like!)



  • Mix all dry ingredients in a bowl, in another bowl mix the wet ingredients, use a whisk for the wet ingredients
  • Then carefully pour the wet mix into the bowl with the dry ingredients, fold in and mix well, but not too vigorously in order not to offset the power of the baking powder and the baking soda
  • Spread out dough on a baking tray, about 1/2 inch (= approx. 2 cm) thick
  • Bake at 350Β° F for about 20 – 25 minutes, use a wood stick to check if done
  • Let cool for about 30 minutes and cut into small squares
  • Mix the ingredients for the cacao frosting
  • Then spread the cacao frosting on the cake squares, one by one, I used about 1 tbsp of frosting per square, but really depend how thick you want the frosting and how big your squares are
  • Decorate the squares with the Superfoods of your choice, I used coconut flakes on all of them and on half of them, hemp seeds respectively goji berries – and if you like, also a fresh strawberry wedge on top!

Confession: I had some of these for breakfast too….But considering the ingredients, I think it’s ok to eat these at any time of the day!! Ha! πŸ™‚

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Enjoy Valentine’s Day with your loved ones! πŸ˜‰

Unfortunately my love, Mr. Superfoodista, is traveling until Sunday, but we’ll celebrate on the weekend then πŸ˜‰ And here some more Valentine’s sweets ideas, new ones and from older posts – just in case…

Almond- Cacao Bliss balls

Recipe (for about 4 pieces): 1/2 cup walnuts, 1/2 cup dates, 2 tbsp cacao, 2 tbsp cacao nibs, 1 teaspoon almond extract, 2 tbsp almond meal (flour), 1 tbsp coconut oil – blend everything together with a strong blender or food processor. Roll into small balls and roll these again in hemp seeds.


Superfood Mini Chocolates

Recipe: 1 cup cacao powder, 1/2 cup coconut oil, 2 – 3 tbsp Β agave or pure maple syrup, 1 teaspoon pure vanilla extract – mix and fill into small paper cups, put into freezer for about 5 minutes to harden a bit, then add topping (Superfoods of your choice), freeze a bit more until hard – thaw slightly before serving πŸ˜‰


Clean Almond Butter cups

Recipe: prepare the chocolate with the same recipe as above, fill into paper cups halfway, freeze for about 15 minutes, then add the almond butter, freeze another 5 minuted, add the last chocolate later, freeze for 30 minutes to finalize, let thaw slightly before serving.


Home-made chocolates with coconut-berry filling

Recipe can be found in this older post: Home-made chocolate cups.


34 thoughts on “Sweet Potato Cake with Cacao Frosting and Happy Valentines Day!

      • Well, my hubby and I quit our jobs, packed everything up and have been traveling in our ute (and roof top tent) for 6 months now so it’s kind of a long vacation πŸ™‚ I have a long list of goodies I want to bake once we find our way back home and this is one of them!! x

      • Wow, but this sounds so exciting what you guys are doing! JUst went over to your blog to read about your story – it’s beautiful!! Australia I can imagine is the perfect place to live this healthy and outdoor lifestyle. It will definitely be such an enriching journey!! Enjoy the rest of your trip!! cheers, Sylvia

    • Thank you so much Ngan! Yes, it’s incredible you can bake with sweet potatoes, right? πŸ˜‰ I would have never thought of that myself, but when I saw that recipe somewhere, I had to try it, because I love sweet potatoes! Thank you for stopping by!

  1. I agree that here in Europe we really is do not make half as much of a fuss about Valentines day – but I am sure if people knew they could get Sweet Potatoe Cake that would change. What a great recipe!

    • Hi Angie, thank you so much! Hope you had a nice Valentine’s Day! πŸ˜‰ I wasn’t sure this would fit to a Fiesta Friday theme, but I am back next week! I have a nice brunch idea for you! Loved what you made for Valentine’s!! Super beautiful!! Thanks for stopping by and we’ll be in touch! big hug, Sylvia

  2. Such cute (and nutritious) little treats! Sounds silly but I felt like a princess just looking at your great photos! Happy Valentine’s Day to you, too.

    • Fae, thank you for this wonderful and so kind comment! Means so much, you made my day! I am so happy you find my post valuable, and I am doing my best to share new learnings πŸ˜‰ I am so glad we connected over blogging and I always love to read from you as well – I learn a lot about the World’s cuisine, you are my fellow citizen of the world! hugs & thanks so much for stopping by! πŸ˜‰ Sylvia

  3. You’re the only person I know who takes superfoods and makes them into such delicious desserts. You’re photos and recipes continue to impress me, Sylvia. Happy Valentine’s Day!

    • Thank you!! πŸ˜‰ I saw your post – and I love it!! I love that you also share learnings. Oh my, I had also many fiaskos…especially with baking!! Because the problem there is you only know after it finished baking how it is going to taste πŸ˜‰ Nothing you can change anymore! Actually, that’s also why I put all these thick frosting on these cakes. By themselves, they taste, well, kind of ok (as I mentioned), but with the frosting, they were totally amazing. So I guess I was lucky I could fix it!! lol πŸ˜‰ Thanks for stopping by!!

  4. Ok, you have won my heart today Sylvia. This all looks amazing. Love it. I make little mini cupcakes using pumpkin/orange squash, flax meal and coconut and they are awesome. Definitely going to try this cake. And in the future, these other yummys.
    Blessings and a huge happy Valentine’s to you. Or, you your bf, Feliz dia dos Namorados.

    • Thank you my dear Staci!! πŸ˜‰ What a lovely comment! Feliz did dos Namorados – although, in Brazil it’s only sometimes in June, right? Do you get to celebrate two times? πŸ˜‰
      Your recipe sounds yummy!!! Very healthy and great ingredients too! Love it! Thanks for letting me know. big hug, Sylvia

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