Why You’ll Love This Recipe
This Sweet Potato Chocolate Cake is a delightful, healthier twist on traditional chocolate cake. The naturally sweet and moist texture of sweet potatoes combines perfectly with the richness of cocoa powder, creating a cake that’s both indulgent and nourishing. It’s gluten-free, naturally sweetened with maple syrup, and packed with flavor, making it a great option for those looking for a healthier dessert. Whether for a special occasion or a cozy treat, this cake will surely impress!
Ingredients
- Sweet potatoes (about 2 medium-sized)
- Almond flour (1 cup)
- Cocoa powder (1/2 cup)
- Maple syrup (1/4 cup)
- Eggs (2)
- Baking powder (1 teaspoon)
- Vanilla extract (1 teaspoon)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
- Peel and chop the sweet potatoes into chunks. Boil them in water for about 10-15 minutes, or until tender, and then mash them until smooth.
- In a large bowl, combine the mashed sweet potatoes, almond flour, cocoa powder, maple syrup, eggs, baking powder, and vanilla extract. Stir until fully combined and smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optionally, dust with powdered sugar or drizzle with a bit more maple syrup before serving.
Servings and Timing
- Servings: This recipe yields about 8 servings.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
Variations
- Chocolate Frosting: Top the cake with a rich, dairy-free chocolate ganache or frosting made from coconut milk and dark chocolate.
- Nuts and Seeds: Add 1/4 cup of chopped nuts (such as walnuts or almonds) or seeds (like chia or sunflower seeds) to the batter for a crunchy texture.
- Spices: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor that complements the cocoa and sweet potatoes.
- Sweetener Swap: If you prefer, you can swap maple syrup with honey or a liquid stevia substitute, adjusting sweetness to your taste.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week.
- Reheating: If you prefer to enjoy the cake warm, heat individual slices in the microwave for about 10-15 seconds.
FAQs
Can I use other flours instead of almond flour?
Yes, you can try using coconut flour, but be aware that you may need to adjust the liquid ingredients because coconut flour is more absorbent than almond flour.
Can I make this cake without eggs?
You can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) for a vegan version of this cake.
Can I use other sweeteners besides maple syrup?
Yes, you can substitute maple syrup with honey or agave syrup. Adjust the sweetness according to your preference.
Is this cake gluten-free?
Yes, this cake is naturally gluten-free because it uses almond flour instead of traditional wheat flour.
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are recommended for the best flavor and texture, but canned sweet potatoes can be used as long as they’re plain, without added sweeteners or preservatives.
How can I make this cake even richer?
For a richer flavor, you can increase the cocoa powder to 3/4 cup or add some dairy-free chocolate chips to the batter for extra chocolatey goodness.
Can I make this recipe into cupcakes?
Yes! You can divide the batter evenly among a cupcake tin and bake for about 18-20 minutes or until a toothpick comes out clean.
Can I frost this cake?
Absolutely! You can top it with a dairy-free chocolate ganache, coconut whipped cream, or a light frosting made from powdered sugar and vanilla extract.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. You can also check the sides of the cake to see if they’ve slightly pulled away from the pan.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil, and it will keep for up to 3 months. Let it thaw at room temperature before serving.
Conclusion
This Sweet Potato Chocolate Cake is a healthy yet indulgent dessert that combines the natural sweetness of sweet potatoes with the deep, rich flavor of cocoa. With its moist texture and satisfying flavor, it’s the perfect treat for anyone craving a guilt-free dessert. Enjoy it on its own or with your favorite topping, and you’ll have a delicious, wholesome cake that everyone will love!
Print
Sweet Potato Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Sweet Potato Chocolate Cake is a healthier, gluten-free twist on the classic chocolate cake. Combining the natural sweetness and moisture of sweet potatoes with rich cocoa powder, it’s a deliciously indulgent yet nourishing dessert. Sweetened with maple syrup and made with almond flour, it’s a great option for those seeking a healthier treat. Perfect for any occasion, this cake is sure to impress with its rich flavor and moist texture.
Ingredients
2 medium-sized sweet potatoes
1 cup almond flour
1/2 cup cocoa powder
1/4 cup maple syrup
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
Instructions
-
Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
-
Peel and chop the sweet potatoes into chunks. Boil them for 10-15 minutes until tender, then mash until smooth.
-
In a large bowl, mix the mashed sweet potatoes, almond flour, cocoa powder, maple syrup, eggs, baking powder, and vanilla extract until fully combined.
-
Pour the batter into the prepared cake pan and smooth the top.
-
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
-
Optional: Dust with powdered sugar or drizzle with more maple syrup before serving.
Notes
Storage: Store the cake at room temperature for up to 3 days, or refrigerate for up to 1 week.
Sweetener: Swap maple syrup with honey or agave syrup if desired.
Moisture: For a richer texture, increase the cocoa powder to 3/4 cup or add dairy-free chocolate chips to the batter.
Egg-Free Version: Use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
