Preheat oven to 350

prepare the figs puree soaking the dried figs in warm water for 30 min.

remove them from the water and place them in a tall container.

add 1/4 cup water left from the soaking phase

puree everything with an immersion blender in order to create a smooth thick paste: our natural sweetener is ready.

in a big bowl add all the dry ingredients: flour, cocoa powder, salt, baking soda. stir and set apart.

in another bowl add the wet ingredients: vanilla, 1/2 cup of figs puree, coconut yogurt, coconut oil, coconut milk, apple cider vinegar. Mix

Add the wet ingredients into the dry ones and mix well

As I wanted to create a multilayer cake, I divided the cake batter in three small square baking pans.

Bake the cakes for 20 min. Remove from the oven and let them cool down.

While the cakes are baking, let’s prepare the frosting. Peel the purple potatoes and chop them in small pieces.

boil the potatoes up until they will be tender (15min)

drain

place them in a tall container

add in coconut milk + 4 Tbsp figs puree

create a smooth cream using an immersion blender

place the frosting in the refrigerator for 20 min to cool down and thicken a bit

remove the three square cakes from the pan.

using a round plate cut them in circles

place the first round cake on a cake stand

remove the frosting from the refrigerator and spread a layer on top of the first cake

place the second cake on top and another layer of frosting, finish with the last cake and start frosting the cake all over with the purple potato mix.

decorate the cake with some unsweetened coconut flakes

Happy Birthday!!