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Healthy Sweet Potato Chocolate Cake Recipe

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4 from 7 reviews

This Healthy Sweet Potato Chocolate Cake is a moist, rich, and naturally sweetened dessert that uses wholesome ingredients like mashed sweet potato, almond butter, and pure maple syrup. It’s a nutritious twist on classic chocolate cake, topped optionally with a smooth coconut milk ganache, making it perfect for those seeking a healthier dessert option without sacrificing flavor.

Ingredients

Cake Batter

  • 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

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, then flip and microwave for another 5 minutes. If still not soft, microwave an additional 3-5 minutes until very soft. Alternatively, boil or roast the sweet potato until soft. Let it cool completely to prevent cooking the eggs in the batter and to make peeling easier.
  2. Mash the Sweet Potato: Peel the cooled sweet potato and mash it until creamy. Measure out one cup to use in the cake batter.
  3. Preheat and Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Line a 9-inch square or round cake pan with parchment paper or grease it with cooking spray.
  4. Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, almond butter, eggs, pure maple syrup, vanilla extract, and vinegar. Mix until a thick sticky mixture forms. Warm almond butter if needed for easier mixing.
  5. Add Dry Ingredients: Stir in cocoa powder, baking soda, cinnamon (if using), and sea salt until a thick batter forms. Fold in chocolate chips if desired for extra chocolate flavor.
  6. Bake the Cake: Pour the batter evenly into the prepared pan. Bake on the center rack for 23 to 28 minutes or until a digital thermometer inserted reaches 190-205°F and the cake tests clean.
  7. Prepare the Ganache (Optional): While the cake bakes, combine chocolate chips, coconut milk, and coconut oil or butter in a bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth (about 60 seconds total).
  8. Apply the Ganache: Pour the warm ganache over the hot cake and spread evenly. Let the cake cool to room temperature to set, or refrigerate to speed cooling and ganache setting.
  9. Slice and Serve: Once cooled, slice the cake into 12 servings and enjoy your healthy chocolate dessert!

Notes

  • Ensure the sweet potato is completely cooled before mixing to avoid cooking the eggs prematurely.
  • You can substitute cider vinegar with lemon juice for the acidic component.
  • Adjust sweetness by varying the amount of maple syrup or chocolate chips.
  • The optional ganache adds richness but can be omitted for a lighter cake.
  • Almond butter may need to be warmed slightly if refrigerated to mix smoothly.
  • Storage: Keep leftovers refrigerated and consume within 3-4 days for best freshness.

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