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Healthy Sweet Potato Chocolate Cake Recipe

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4.1 from 7 reviews

This Healthy Sweet Potato Chocolate Cake is a moist and rich dessert made with wholesome ingredients like mashed sweet potato, almond butter, and natural sweeteners. It offers a delicious chocolate experience without refined sugars, making it a nutritious and satisfying treat perfect for any occasion.

Ingredients

Cake

  • 1 cup mashed sweet potato
  • 1 cup unsweetened almond butter
  • 2 large eggs
  • ⅔ cup pure maple syrup
  • 2 tsp vanilla bean paste
  • 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

Ganache Topping (Optional)

  • ½ cup full-fat canned coconut milk
  • 1 cup chocolate chips
  • 1 tbsp coconut oil or butter
  • Pinch sea salt

Instructions

  1. Prepare the Sweet Potato: Wrap the sweet potato in a wet paper towel and microwave for 5 minutes. Flip to the other side and microwave for another 5 minutes. If the sweet potato is not soft enough, microwave for an additional 3-5 minutes until very soft. Alternatively, boil or roast the sweet potato in the oven.
  2. Cool and Mash: Allow the sweet potato to cool completely to make peeling easier and prevent eggs from cooking in the batter. Peel and discard the skin, then mash the sweet potato until creamy. Measure out one cup for the recipe.
  3. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9-inch square or round cake pan with parchment paper or spray with cooking spray.
  4. Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, almond butter (soften in the microwave if needed), eggs, pure maple syrup, vanilla bean paste, and cider vinegar or lemon juice. Mix until a thick, sticky mixture forms.
  5. Add Dry Ingredients: Add cocoa powder, baking soda, ground cinnamon (if using), and sea salt to the wet mixture. Stir well to form a thick cake batter. Optionally, fold in up to 1 cup of chocolate chips for extra chocolate flavor.
  6. Bake the Cake: Transfer batter to the prepared pan and spread evenly. Bake on the middle oven rack for 23 to 28 minutes. Check doneness by inserting a digital thermometer—the cake is done when the center reaches 190-205°F (88-96°C), or until a toothpick inserted comes out clean.
  7. Prepare the Ganache: Combine chocolate chips, full-fat coconut milk, coconut oil or butter, and a pinch of sea salt in a bowl. Microwave in 20-second intervals, stirring well between each, until fully melted and smooth (about 60 seconds total).
  8. Apply Ganache: Pour the warm ganache evenly over the hot cake immediately after baking. Spread it carefully and allow the cake to cool to room temperature. To speed up setting, refrigerate the cake until the ganache firms up.
  9. Slice and Serve: Once cooled and ganache is set, slice the cake into 12 servings and enjoy this healthy, decadent dessert.

Notes

  • The sweet potato must be fully cooled before mixing with eggs to prevent scrambling.
  • Almond butter softens easier when warmed briefly; if refrigerated, microwave for 20-30 seconds.
  • The ganache topping is optional but recommended for a richer chocolate experience.
  • For a smoother ganache, stir continuously while microwaving in short bursts.
  • Storage: Keep the cake refrigerated for up to 4 days; ganache improves in flavor after a day.
  • Can substitute full-fat canned coconut milk with heavy cream if not vegan.

Find it online: https://yumntasty.com/healthy-sweet-potato-chocolate-cake-recipe/