INGREDIENTS:

• 5oz Sweet Potato
• 2 Scoops Chocolate Protein Powder
• 2 TBSP Cocoa Powder
• 1 Egg
• 1 tsp Baking Soda
• 2 TBSP Stevia
• 1/4 Cup water 

DIRECTIONS:

• Preheat oven to 350*F
• Chop then boil sweet potato until soft
• Add ingredients to a food processor and blend until smooth
• Line pan with coconut oil or cooking spray to stop the cake from sticking. (recommend 8” round pan – but can use muffin tins as well or a square pan)
• Bake for 25 minutes, remove from oven and allow to cool 

TOPPINGS:

Here is where I LOVE to have fun with this one. In the cake imaged above, I have topped it with fresh berries and some shaved coconut – super simple but perfect amount of tartness to balance the chocolate. I have also made chocolate ganache toppings by melting down some dark chocolate and icing the top with that, then adding fresh berries. Depends on the mood you are in and if you need to be careful with your macros or not!

MACROS (whole cake):

• 525 Calories
• 55g Carbs
• 10g Fat
• 60g Protein