Description
A healthy and delicious sweet potato chocolate cake made with natural sweeteners and dairy-free ingredients, featuring a rich chocolate ganache topping. This cake combines wholesome ingredients like mashed sweet potato, almond butter, and cocoa powder to create a moist, flavorful dessert perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 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
Chocolate Ganache
- ½ cup full-fat canned coconut milk*
- 1 cup chocolate chips
- 1 tbsp coconut oil or butter
- Pinch sea salt
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 still not soft, microwave an additional 3-5 minutes until very soft. Alternatively, boil or roast in the oven.
- Cool and Mash: Allow the sweet potato to cool completely, then peel and discard the skin. Mash until creamy and measure 1 cup.
- Preheat Oven: Preheat the oven to 350 degrees F and line a 9-inch square or round cake pan with parchment paper or spray with cooking spray.
- Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, almond butter (softened if refrigerated), eggs, maple syrup, vanilla extract, and vinegar. Mix until thick and sticky.
- Add Dry Ingredients: Stir in cocoa powder, baking soda, ground cinnamon (if using), and sea salt until a thick batter forms. Optionally fold in up to 1 cup chocolate chips.
- Bake Cake: Pour batter into the prepared pan and spread evenly. Bake on center rack for 28 minutes or until a digital thermometer inserted registers between 190 and 205 degrees F.
- Prepare Ganache: While cake bakes, combine chocolate chips, coconut milk, and coconut oil (or butter) in a bowl. Microwave in 20-second intervals, stirring after each, until melted and smooth (about 60 seconds total). Add a pinch of sea salt and mix well.
- Apply Ganache: Pour the warm ganache over the hot cake and spread evenly. Let cool to room temperature, then chill in the refrigerator for ganache to set.
- Serve: Slice the cake and enjoy.
Notes
- Store the cake in an airtight container in the refrigerator for up to 1 week.
- Freeze cake slices in a freezer or zip lock bag for up to 3 months.
- Nutrition information provided is for the cake only, excluding frosting or ganache.
- Substitute half & half or heavy cream for coconut milk if dairy is preferred.
- If almond butter is refrigerated, warm slightly to soften before mixing.
- Ensure sweet potato is completely cool before mixing to prevent cooking the eggs prematurely.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 50 mg
