Description
A healthy and moist sweet potato chocolate cake made with almond butter, pure maple syrup, and cocoa powder, topped with an optional rich chocolate ganache made from coconut milk. This recipe is a nutritious twist on a classic chocolate cake that is perfect for satisfying sweet cravings while keeping ingredients clean and wholesome.
Ingredients
Scale
Cake
- 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 the 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, microwave an additional 3-5 minutes until very soft. Alternatively, boil or roast in the oven.
- Cool and Mash Sweet Potato: Allow the sweet potato to cool completely to make peeling easier and prevent eggs from cooking in the batter. Peel off the skin and mash until creamy. Measure out 1 cup of mashed sweet potato.
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F. 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 the mashed sweet potato, almond butter (softened if refrigerated), eggs, pure maple syrup, vanilla extract, and vinegar. Mix until thick and sticky.
- Add Dry Ingredients: Add cocoa powder, baking soda, ground cinnamon (if using), and sea salt to the wet mixture. Mix until a thick cake batter forms. Optionally fold in up to 1 cup chocolate chips.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake on the center rack for 28 minutes or until a digital thermometer inserted in the center reads 190-205 degrees F.
- Make the Ganache: While the cake bakes, combine chocolate chips, coconut milk, coconut oil or butter, and a pinch of salt in a bowl. Microwave in 20-second intervals, stirring between each, until fully melted (about 60 seconds).
- Frost the Cake: Pour the warm ganache over the hot cake and spread evenly. Let the cake cool to room temperature. For faster cooling and to set the ganache, refrigerate before slicing.
- Serve: Slice into individual portions and enjoy.
Notes
- Store the cake in an airtight container in the refrigerator for up to 1 week.
- You can freeze the cake in a freezer or zip lock bag for up to 3 months.
- Nutrition facts are calculated for the cake without the ganache frosting.
- If dairy is not a concern, replace coconut milk with half & half or heavy cream for the ganache.
- If almond butter is chilled, soften it in the microwave for easier mixing.
- For a darker chocolate flavor, add up to 1 cup chocolate chips into the batter.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg
