Description

This Healthy Sweet Potato Chocolate Cake is a moist, naturally sweetened dessert that combines the rich flavors of sweet potato and dark chocolate. Made with wholesome ingredients like whole wheat flour and natural sweeteners such as maple syrup or honey, this cake is perfect for those seeking a nutritious twist on a classic chocolate treat. Easy to prepare and baked to perfection, it makes a delightful dessert or snack for any occasion.

Ingredients

Scale

Main Ingredients

1 cup mashed sweet potato (cooked and cooled)
2 large eggs
1/3 cup maple syrup or honey
1/4 cup unsweetened applesauce
1 tsp vanilla extract

Dry Ingredients

1/2 cup whole wheat flour or all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt

Optional Toppings

1/4 cup dark chocolate chips
1 tsp coconut oil (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing or lining it with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, combine mashed sweet potato, eggs, maple syrup (or honey), unsweetened applesauce, and vanilla extract. Mix thoroughly until the mixture is smooth and well blended.
Prepare Dry Ingredients: In a separate bowl, whisk together the whole wheat flour (or all-purpose flour), unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the cake light and tender. If desired, gently fold in the dark chocolate chips for added texture and flavor.
Transfer Batter: Pour the batter into the prepared cake pan and smooth the surface evenly to ensure uniform baking.
Bake the Cake: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs attached.
Cool the Cake: Allow the cake to cool completely in the pan before removing it to avoid breaking or crumbling.
Optional Chocolate Glaze: For a delicious finish, melt the dark chocolate chips and coconut oil together using a microwave or double boiler. Drizzle the melted chocolate over the cooled cake evenly.
Serve: Slice the cake into portions and serve as a wholesome dessert or snack.

Notes

Use cooked and cooled sweet potato to prevent excess moisture in the batter.
You can substitute whole wheat flour with all-purpose flour for a lighter texture.
Maple syrup and honey both work as natural sweeteners; choose based on preference or dietary restrictions.
For a vegan version, replace eggs with flax eggs or other egg substitutes, and use a plant-based sweetener.
Ensure not to overbake to keep the cake moist.
The optional chocolate glaze adds extra richness but can be omitted for a lighter cake.