Healthy For A Lifetime: Sugar-free Sweet Potato Chocolate Cake

I am so excited to share this recipe with you! Not only is it refined sugar-free, but it has healthy ingredients like sweet potato, millet, banana, and avocado. I was nervous about the strange components but it is very similar in flavor and texture to a banana cake that my mom makes.
Adapted from a recipe by Stephanie Laidlaw at Hope for Healing.

Servings: 16
Total time: 2 1/2 hours, including 1 hour to cool

Ingredients:
Cake:

1 1/3 c white whole wheat flour

1 1/2 c cooked millet or quinoa (1/2 c uncooked)

1 c sweet potato puree (1 large sweet potato, boiled and pureed with a bit of water)

1/4 c honey or agave

1 banana, pureed

1/4 c olive oil

1/2 c unsweetened soy milk

3 T cocoa powder

1 T flax meal

1 1/2 tsp baking powder

1 tsp of baking soda

1/2 tsp of sea salt

1 tsp of ground ginger

1 tsp cinnamon

Frosting:

1 small avocado

2 tsp cocoa powder

2 T honey or agave

3 T unsweetened soy milk

Directions:
Cake:
Bring 2 cups of water to a boil and add 1/2 c uncooked millet. Return to a boil, then reduce heat and simmer for 30 minutes or until all water is absorbed. Cut the sweet potato into medium-sized chunks and add to a small pot of water. Boil until potatoes are soft, about 20 minutes, and puree in a food processor with a few tablespoons of water from the pot.

Meanwhile, preheat your oven to 350 degrees and combine the other cake batter ingredients in a large bowl. Add the sweet potato puree and millet when they are finished. Beat together for 1-2 minutes or until thoroughly combined.

Lightly grease or spray a 9x9 inch pan. Pour the batter into the pan and spread it out evenly. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool on a rack for 15 minutes, then transfer to a plate upside down so the smooth bottom is now on the top. Let cool completely before frosting, about 1 hour.

Frosting:
After the cake has been out of the oven for about 50 minutes, make the frosting by putting the avocado, cocoa powder, honey, and soy milk in a food processor and blending until smooth. Spread onto the completely cooled cake.