Cauliflower Chocolate Cake with Sweet Potato Frosting

Chili and chocolate pair so well together, so a shot of my BAE @firecidershirecity was the obvious pairing with more of my vegan, CAULIFLOWER chocolate cake with sweet potato frosting. DO the Chili Chocolate dance!

Recipe is courtesy of @lilsipper.



  • 1 cup (3 servings) of Nuzest Clean Lean Protein Chocolate
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup unsweetened cacao powder
  • 1 cup pureed cauliflower (pre-steamed)
  • 2 eggs (or flax eggs for vegans)
  • **Sweet Potato Buttercream Frosting**
  • 1 1/2 cup sweet potato puree (roasted then pureed or canned)
  • 2 oz. (1/4 cup) pure cacao mass or chocolate of choice


  1. Pre-heat oven to 350 F.
  2. Mix dry and wet ingredients separately then combine everything in a large bowl.
  3. Mix well until a thick batter forms (it will be dense).
  4. Spray ramekins with oil and bake for 20-25 minutes.
  5. Let cool and top with my 2 ingredient sweet potato buttercream frosting (recipe below) and warmed cherries to garnish if desired.

Frosting Method:

  1. Melt cacao/chocolate then blend in a blender with sweet potato puree.
  2. Refrigerate at least 5 hours or overnight to allow frosting to thicken to a firm, “frosting-like” consistency.

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