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Healthy Sweet Potato Chocolate Cake

A rich and moist chocolate cake made with nutritious sweet potatoes, offering a delightful and healthy dessert option for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup mashed sweet potatoes (cooked and cooled)
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour Can substitute with whole wheat flour
  • 1/2 cup honey or maple syrup Agave syrup or stevia can be used for a lower-glycemic option
  • 2 pieces eggs
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
  2. Cook sweet potatoes (steam or bake) until tender, mash until smooth, and let cool.
Mixing Ingredients
  1. In a mixing bowl, whisk together cocoa powder, almond flour, baking powder, baking soda, and salt.
  2. In a separate bowl, mix mashed sweet potatoes, honey (or maple syrup), melted coconut oil, and vanilla extract. Beat in eggs one at a time.
  3. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
Baking
  1. Transfer the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Allow it to cool completely before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. This cake freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or oven.