Description
This Healthy Sweet Potato Chocolate Cake is a moist and delicious treat made with nutrient-rich sweet potatoes, natural sweeteners, and almond butter. It’s naturally gluten-free, dairy-free, and can be topped with a rich coconut milk chocolate ganache for extra indulgence. Perfect for a guilt-free dessert or snack.
Ingredients
Scale
Cake
- 1 cup mashed sweet potato
- 1 cup unsweetened almond butter
- 2 large eggs
- ⅔ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp cider vinegar or lemon juice
- ⅔ cup cocoa powder
- ¾ tsp baking soda
- ½ tsp ground cinnamon (optional)
- 1 tsp sea salt
Chocolate Ganache
- ½ cup full-fat canned coconut milk
- 1 cup chocolate chips
- 1 tbsp coconut oil or butter
- Pinch sea salt
Instructions
- Cook Sweet Potato: Wrap the sweet potato in a wet paper towel and microwave for 5 minutes. Flip and microwave for another 5 minutes. If not soft, microwave an additional 3-5 minutes until very soft. Alternatively, boil or roast the sweet potato.
- Prepare Sweet Potato: Allow the sweet potato to cool completely, then peel and mash until creamy. Measure one cup of mashed sweet potato.
- Preheat Oven and Prepare Pan: Preheat oven to 350 degrees F. Line a 9-inch square or round cake pan with parchment paper or lightly spray with cooking spray.
- Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, almond butter (softened if needed), eggs, maple syrup, vanilla extract, and cider vinegar. Mix until a thick sticky mixture forms.
- Add Dry Ingredients: Add cocoa powder, baking soda, cinnamon (optional), and sea salt to the wet mixture. Mix well to form a thick batter. Optionally fold in up to 1 cup chocolate chips.
- Bake Cake: Pour batter into prepared pan and spread evenly. Bake in the center rack of the oven for 28 minutes or until a digital thermometer reads between 190 and 205 degrees F.
- Make Ganache: While the cake bakes, combine chocolate chips, coconut milk, and coconut oil or butter in a bowl. Microwave in 20-second intervals, stirring between each, until smooth and fully melted (about 60 seconds total).
- Frost Cake: Pour the warm ganache over the hot cake and spread evenly. Let the cake cool to room temperature, then refrigerate to set the ganache and cool the cake quicker.
- Serve: Slice the cake into servings and enjoy.
Notes
- Store the cake in an airtight container in the refrigerator for up to 1 week.
- The cake can be frozen in a freezer or zip-top bag for up to 3 months.
- Nutrition facts are calculated without the ganache frosting.
- You can substitute half & half or heavy cream for the coconut milk if dairy is acceptable.
- Softening almond butter in the microwave helps with mixing if refrigerated.
- Use a digital thermometer to test doneness for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg
