Healthy Sweet Potato Chocolate Cake Recipe
A moist and indulgent Healthy Sweet Potato Chocolate Cake combines nutrient-rich sweet potatoes and almond butter with rich cocoa for a guilt-free dessert. Naturally sweetened with pure maple syrup and topped with a luscious coconut milk chocolate ganache, this cake is both dairy-free and gluten-free, perfect for a wholesome treat that satisfies chocolate cravings without refined sugars or flours.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 9 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cake 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
- 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
- Prepare the Sweet Potato: Wrap the sweet potato in a wet paper towel and microwave for 5 minutes. Flip it and microwave for another 5 minutes. If not soft yet, microwave another 3-5 minutes until very soft. Alternatively, boil or roast in the oven. Let cool completely before peeling and mashing until creamy. Measure 1 cup for the recipe.
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). 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 refrigerated by microwaving 20-30 seconds), eggs, maple syrup, vanilla extract, and cider vinegar. Mix until thick and sticky.
- Add Dry Ingredients: Add cocoa powder, baking soda, ground cinnamon (if using), and sea salt to the wet mixture. Mix well until a thick cake batter forms. Optional: fold in up to 1 cup chocolate chips now for extra chocolate.
- Bake the Cake: Pour batter into prepared pan and spread evenly. Bake on center rack for 23-28 minutes until a digital thermometer inserted reads between 190-205°F or a toothpick comes out clean.
- Prepare Ganache: While cake bakes, combine chocolate chips, coconut milk, coconut oil or butter, and sea salt in a bowl. Microwave in 20-second intervals, stirring well, until fully melted and smooth (about 60 seconds total).
- Apply Ganache: Pour warm ganache over the hot cake immediately after baking and spread evenly. Allow cake to cool to room temperature, preferably chilling in the refrigerator to set ganache and speed cooling.
- Serve: Slice into pieces and enjoy the moist, chocolatey, and wholesome treat.
Notes
- Ensure sweet potato is completely cooled before mashing to avoid cooking eggs in batter.
- Almond butter should be softened for easier mixing if stored cold.
- Optional cinnamon adds warmth; omit if undesired.
- Ganache can be made dairy-free by using coconut oil and canned coconut milk.
- For deeper chocolate flavor, add chocolate chips into the batter.
- Check doneness by thermometer to avoid overbaking; the cake remains moist.
- Refrigerate leftovers and consume within 3-4 days for best freshness.
Keywords: healthy sweet potato cake, chocolate cake, gluten free cake, dairy free chocolate cake, almond butter cake, vegan-friendly chocolate cake alternative
