Description
This Chocolate Sweet Potato Cake is ultra-moist, fudgy, and secretly packed with veggies! Mashed sweet potato adds natural sweetness and moisture, while cocoa and dark chocolate make it rich and indulgent. Perfect as a healthier dessert that still satisfies every chocolate craving!
Ingredients
For the cake:
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1 cup mashed cooked sweet potato (about 1 medium)
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1/2 cup unsweetened applesauce
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1/2 cup brown sugar
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1/3 cup vegetable oil (or melted coconut oil)
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2 large eggs
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1 teaspoon vanilla extract
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3/4 cup all-purpose flour
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1/4 cup cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup mini chocolate chips (optional)
Optional chocolate glaze:
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1/2 cup chocolate chips
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2 tablespoons milk or cream
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1 teaspoon coconut oil or butter
Instructions
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Prep and preheat:
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper. -
Mix wet ingredients:
In a large bowl, mix mashed sweet potato, applesauce, brown sugar, oil, eggs, and vanilla until smooth. -
Add dry ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Add dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips if using. -
Bake the cake:
Pour batter into prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack. -
Optional glaze:
Melt chocolate chips, milk, and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over cooled cake.
Notes
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You can use canned sweet potato puree or roast your own for extra flavor.
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Swap flour for a 1:1 gluten-free blend if needed.
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Makes a great snack cake, dessert, or even breakfast with coffee!