Healthy Sweet Potato Chocolate Cake (Print-Friendly Format)
Rich chocolate cake featuring sweet potato, almond butter, and no refined sugar. Naturally gluten-free and moist.
# Required Ingredients:
→ Cake
01 -
240 g mashed sweet potato (about 1 cup)
02 -
240 g unsweetened almond butter (about 1 cup)
03 -
2 large eggs
04 -
160 ml pure maple syrup (about 2/3 cup)
05 -
10 ml pure vanilla extract (2 teaspoons)
06 -
5 ml cider vinegar or lemon juice (1 teaspoon)
07 -
55 g unsweetened cocoa powder (about 2/3 cup)
08 -
3.5 g baking soda (3/4 teaspoon)
09 -
1 g ground cinnamon, optional (1/2 teaspoon)
10 -
5 g sea salt (1 teaspoon)
→ Ganache Topping (optional)
11 -
120 ml full-fat canned coconut milk (about 1/2 cup)
12 -
170 g chocolate chips (about 1 cup)
13 -
15 ml coconut oil or butter (1 tablespoon)
14 -
Pinch sea salt
# How to Make It:
01 -
Wrap the sweet potato in a damp paper towel and microwave on high for 5 minutes. Flip and microwave for another 5 minutes. If not very soft, continue microwaving in 3- to 5-minute intervals until very soft. Alternatively, boil or roast until tender.
02 -
Allow the sweet potato to cool fully for easy handling. Remove the skin, discard, and mash until smooth. Measure 1 cup (240 g) mashed sweet potato.
03 -
Preheat the oven to 175°C. Line a 23 cm square or round cake pan with parchment paper or lightly coat with nonstick spray.
04 -
In a large mixing bowl, combine mashed sweet potato, almond butter, eggs, maple syrup, vanilla extract, and vinegar. Mix well until a thick, smooth consistency forms. If almond butter is cold or stiff, microwave it for 20–30 seconds to soften.
05 -
Add cocoa powder, baking soda, ground cinnamon (if using), and sea salt to the wet mixture. Mix thoroughly until a thick, uniform cake batter forms. Optionally, fold in up to 170 g chocolate chips for added texture.
06 -
Transfer the batter into the prepared pan and smooth the surface evenly. Bake on the middle oven rack for 23–28 minutes. Test for doneness with a digital thermometer—the internal temperature should be 88–96°C. Alternatively, insert a skewer and check it comes out clean.
07 -
As the cake nears completion, combine chocolate chips, coconut milk, and coconut oil or butter with a pinch of sea salt in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until fully melted and glossy (about 1 minute total).
08 -
Pour the warm ganache over the hot cake and spread evenly. Let the cake cool to room temperature. For faster setting, chill in the refrigerator. Slice once set.
09 -
Cut into 12 portions and serve. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
# Additional Information:
01 -
For neat slices, chill the cake after frosting to help the ganache settle.
02 -
Nutrition data is calculated for the cake base only, excluding the ganache topping.
03 -
Half & half or heavy cream may replace coconut milk for the ganache if dairy is tolerated.