Introduction

This healthy sweet potato chocolate cake is a deliciously moist and rich treat that combines natural sweetness with wholesome ingredients. It’s perfect for anyone looking to satisfy their chocolate cravings without the guilt.

A square piece of rich chocolate cake with a smooth, shiny dark chocolate layer on top sits on a round wooden plate. The cake looks soft and moist, with a crumbly texture on the sides. A gold fork rests next to the cake on the plate. In the background, slightly out of focus, there is a white round plate piled with more pieces of the same chocolate cake. All of this is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Wrap the sweet potato in a wet paper towel and microwave for 5 minutes. Flip and microwave another 5 minutes. If it’s not soft enough, microwave an additional 3-5 minutes until very soft. Alternatively, boil or roast it in the oven.
Step 2: Let the sweet potato cool completely to make peeling easier and prevent cooking the eggs. Remove and discard the skin, then mash the sweet potato until creamy. Measure out one cup.
Step 3: Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper or spray it with cooking spray.
Step 4: In a large bowl, combine the mashed sweet potato, almond butter, eggs, maple syrup, vanilla extract, and cider vinegar. Mix until thick and sticky. If almond butter is firm, microwave for 20-30 seconds before mixing.
Step 5: Add cocoa powder, baking soda, cinnamon (if using), and sea salt to the wet ingredients. Mix well until a thick batter forms. Optionally, fold in up to 1 cup of chocolate chips.
Step 6: Pour the batter into the prepared pan, spreading evenly. Bake on the center rack for 23-28 minutes, or until a thermometer inserted reads between 190°F and 205°F.
Step 7: To make the ganache, combine chocolate chips, coconut milk, and coconut oil or butter in a bowl. Microwave in 20-second intervals, stirring between, until smooth and melted (about 60 seconds total).
Step 8: While the cake is still warm, pour the ganache over it and spread evenly. Let the cake cool to room temperature, then chill in the refrigerator to set the ganache faster.
Step 9: Slice and enjoy your moist, healthy chocolate cake!

Tips & Variations

If your almond butter is thick, warming it slightly makes mixing easier and ensures a smooth batter.
Adding a pinch of cinnamon enhances the chocolate flavor without overpowering the cake.
You can substitute maple syrup with honey or agave nectar for different sweetness profiles.
For a nut-free version, try using sunflower seed butter instead of almond butter.
Make sure the sweet potato is fully cooled before mixing to avoid curdling the eggs.

Storage

Store the cake covered in the refrigerator for up to 5 days. The ganache may firm up when chilled, so allow the cake to come to room temperature before serving for a softer texture. You can also freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge and enjoy.

How to Serve

A close-up of a single square piece of chocolate cake with a smooth, shiny dark chocolate frosting layer on top, sitting on a wooden plate. The cake layer beneath the frosting is rich and moist with a crumbly texture, dark brown in color. A gold fork lies partially under the cake piece, resting on the wooden plate. In the background, blurred, there is a white plate filled with more square pieces of the same chocolate cake. The surface beneath is white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of almond butter?

Yes, you can substitute almond butter with regular softened butter, but the cake’s texture and flavor will be slightly different.

Is this cake vegan?

This recipe includes eggs, so it is not vegan. However, you can try replacing the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) to make it vegan-friendly.