Description
A healthy and delicious sweet potato chocolate cake made with wholesome ingredients like mashed sweet potato, almond butter, and cocoa powder, topped optionally with a rich chocolate ganache made from coconut milk and chocolate chips. Perfect for those looking for a nutritious twist on classic chocolate cake.
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
- 3/4 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 the 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 until tender.
- Prepare the Sweet Potato: Let the sweet potato cool completely, then peel and discard the skin. Mash the sweet potato until creamy and measure 1 cup.
- Preheat and Prepare Pan: Preheat oven to 350 degrees F. Line a 9-inch square or round cake pan with parchment paper or spray with cooking spray.
- Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, almond butter (softened if chilled by microwaving 20-30 seconds), eggs, maple syrup, vanilla extract, and vinegar. Mix until thick and sticky.
- Combine Dry Ingredients: Add cocoa powder, baking soda, ground cinnamon (optional), and sea salt to the wet mixture. Mix well until a thick batter forms. Optionally, fold in up to 1 cup chocolate chips.
- Bake the Cake: Pour batter evenly into prepared pan. Bake on center rack for 28 minutes or until a thermometer inserted in center reads between 190 and 205 degrees F.
- Make the Ganache (Optional): While cake bakes, combine chocolate chips, coconut milk, coconut oil (or butter), and pinch of sea salt in a bowl. Microwave in 20-second intervals, stirring between, until fully melted (about 60 seconds).
- Frost the Cake: Pour warm ganache over the warm cake and spread evenly. Allow cake to cool to room temperature and then chill in refrigerator to set ganache.
- Serve: Slice into individual pieces and enjoy.
Notes
- Store cake in an airtight container in the refrigerator for up to 1 week.
- You can freeze the cake in a freezer or zip lock bag for up to 3 months.
- Nutrition facts are calculated for the cake without frosting or ganache.
- Substitute coconut milk with half & half or heavy cream if dairy is not an issue.
- If almond butter is refrigerated, warm it slightly before mixing for easier blending.
- Microwaving the sweet potato speeds up preparation, but boiling or roasting also works.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg
