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
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Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
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Peel and chop the sweet potatoes into chunks. Boil them for 10-15 minutes until tender, then mash until smooth.
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In a large bowl, mix the mashed sweet potatoes, almond flour, cocoa powder, maple syrup, eggs, baking powder, and vanilla extract until fully combined.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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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
