Chocolate Sweet Potato Cake

Chocolate Sweet Potato Cake is a rich, moist, and wholesome dessert that blends the natural sweetness and velvety texture of sweet potatoes with the deep decadence of cocoa. This healthier twist on traditional chocolate cake is perfect for those who want a satisfying treat without refined flour, and it’s easy to adapt for gluten-free, dairy-free, or paleo diets.

Why You’ll Love This Recipe

• Super moist and naturally sweet thanks to mashed sweet potatoes
• No refined flour—great for gluten-free or paleo baking
• Deep chocolate flavor with a smooth, fudge-like texture
• Easy to make with simple ingredients
• Pairs beautifully with chocolate ganache or your favorite frosting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Mashed sweet potato
• Creamy almond butter (or peanut butter)
• Eggs
• Pure maple syrup
• Vanilla extract
• Apple cider vinegar
• Unsweetened cocoa powder
• Baking soda
• Sea salt
• Ground cinnamon (optional)

For the ganache (optional):

• Full-fat coconut milk
• Chocolate chips
• Coconut oil or butter
• Sea salt

Directions

this recipe

1. Prepare the sweet potato:
   Bake or microwave a sweet potato until fork-tender. Cool, peel, and mash until smooth. Measure out 1 cup.
2. Make the batter:
   In a mixing bowl, combine mashed sweet potato, almond butter, eggs, maple syrup, vanilla, and vinegar. Stir until smooth.
   Add cocoa powder, baking soda, cinnamon (if using), and salt. Mix until fully combined.
3. Bake the cake:
   Preheat oven to 350°F (175°C). Grease or line an 8×8 or 9×9-inch pan. Pour batter into pan and spread evenly.
   Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely.
4. Make the ganache (optional):
   In a small saucepan, warm coconut milk until just simmering. Remove from heat, add chocolate chips, coconut oil, and salt. Let sit 1 minute, then stir until smooth.
5. Frost and serve:
   Once the cake is cool, spread ganache over the top. Let it set before slicing.

Servings and timing

Servings: 9–12
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes (plus cooling time)

Variations

• Vegan option: Use flax eggs instead of regular eggs
• Nut-free: Use sunflower seed butter in place of almond butter
• Extra chocolatey: Add chocolate chips to the batter before baking
• Frosting-free: Skip the ganache and dust with powdered sugar or cocoa powder

Storage/reheating

• Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days
• Freezing: Freeze unfrosted cake for up to 3 months; thaw overnight in the fridge
• Reheating: Gently warm individual slices in the microwave for 15–20 seconds

FAQs

What kind of sweet potatoes should I use?

Orange-fleshed sweet potatoes (like garnet or jewel) work best for their sweetness and moisture.

Can I use canned sweet potato?

Yes, as long as it’s plain (not pie filling) and thick, not watery.

Is this cake gluten-free?

Yes! It contains no flour—just almond butter and cocoa powder.

Can I use a different sweetener?

Honey or agave syrup works, but flavor and texture may vary slightly.

What does apple cider vinegar do in this recipe?

It helps react with baking soda to provide rise and tenderness.

Can I make cupcakes instead of a cake?

Yes, bake in a lined muffin tin for 18–22 minutes.

Do I have to use the ganache?

No, it’s optional—though it adds richness and looks beautiful.

Can I make it ahead?

Yes, and it tastes even better the next day as the flavors develop.

How do I know it’s done baking?

Insert a toothpick in the center—it should come out with moist crumbs, not wet batter.

Is this cake freezer-friendly?

Yes, especially without the ganache. Wrap tightly and freeze for up to 3 months.

Conclusion

Chocolate Sweet Potato Cake is a feel-good dessert that doesn’t sacrifice flavor for nutrition. With its rich chocolate taste, fudgy texture, and wholesome ingredients, it’s a delightful way to satisfy your sweet tooth while sneaking in some veggies. Whether you serve it frosted or plain, it’s sure to become a go-to favorite for healthier baking.

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