Description

This Healthy Sweet Potato Chocolate Cake is a moist, rich, and naturally sweetened dessert that combines the nutritious goodness of sweet potatoes with the deep flavor of cocoa. It uses almond butter and pure maple syrup for healthy fats and natural sweetness, making it a wholesome treat perfect for any occasion. The optional chocolate ganache topping adds a luscious finish using coconut milk and chocolate chips, creating an indulgent yet health-conscious dessert.

Ingredients

Scale

Cake Ingredients

1 cup mashed sweet potato
1 cup unsweetened almond butter
2 large eggs
2/3 cup pure maple syrup
2 tsp pure vanilla extract
1 tsp cider vinegar or lemon juice
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp ground cinnamon (optional)
1 tsp sea salt

Chocolate Ganache

1/2 cup full-fat canned coconut milk
1 cup chocolate chips
1 tbsp coconut oil or butter
Pinch sea salt

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Instructions

Prepare Sweet Potato: Wrap the sweet potato in a wet paper towel and microwave for 5 minutes. Flip and microwave for another 5 minutes. If not soft enough, microwave for an additional 3-5 minutes until very soft. Allow to cool completely, then peel and mash until creamy, measuring out 1 cup.
Preheat Oven and Prepare Pan: Preheat oven to 350 degrees F. Line a 9-inch square or round cake pan with parchment paper or lightly spray with cooking spray.
Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, almond butter (softened if needed), eggs, pure maple syrup, vanilla extract, and vinegar. Mix until thick and sticky.
Add Dry Ingredients: To the wet mixture, add cocoa powder, baking soda, ground cinnamon (if using), and sea salt. Mix well to form a thick cake batter. Optionally, fold in up to 1 cup chocolate chips for extra chocolate flavor.
Bake Cake: Pour batter into prepared pan, spreading evenly. Bake on center rack for 28 minutes or until a digital thermometer inserted into the center reads between 190 and 205 degrees F.
Prepare Ganache: While the cake bakes, combine chocolate chips, full-fat coconut milk, and coconut oil (or butter) in a bowl. Microwave in 20-second intervals, stirring between, until fully melted and smooth (about 60 seconds total).
Apply Ganache: Once the cake is done, pour the warm ganache over it and spread evenly. Allow to cool to room temperature. For faster cooling and setting, refrigerate the cake before slicing.
Serve: Slice the cake into individual servings and enjoy your healthy, chocolatey treat!

Notes

Store the cake in an airtight container in the refrigerator for up to 1 week.
Freeze cake slices in freezer or zip lock bags for up to 3 months.
The nutrition facts provided do not include the optional ganache topping.
If you don’t need a dairy-free option, substitute coconut milk with half & half or heavy cream for the ganache.
Use softened almond butter for easier mixing; microwave for 20-30 seconds if chilled.

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 15 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 40 mg