Description
This Healthy Sweet Potato Chocolate Cake is a moist and nutritious dessert that combines the natural sweetness and nutrients of sweet potatoes with rich cocoa and dark chocolate. It uses wholesome ingredients like whole wheat flour, maple syrup, and applesauce to create a guilt-free treat perfect for any occasion.
Ingredients
Scale
Wet 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 Chocolate Chips & Glaze
- 1/4 cup dark chocolate chips (optional, for folding into batter)
- 1/4 cup dark chocolate chips (for glaze)
- 1 tsp coconut oil (for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, eggs, maple syrup (or honey), unsweetened applesauce, and vanilla extract. Mix thoroughly until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour (or all-purpose flour), unsweetened cocoa powder, baking soda, and salt until evenly mixed.
- Combine Wet and Dry Mixes: Gradually fold the dry ingredient mixture into the wet ingredient mixture. Mix gently until just combined to avoid overmixing. If using, fold in the 1/4 cup of dark chocolate chips evenly throughout the batter.
- Pour Batter and Smooth: Transfer the batter into the prepared cake pan. Use a spatula to smooth the top for even baking.
- Bake the Cake: Bake in the preheated oven for 20 to 25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked. Allow the cake to cool completely in the pan before removing.
- Prepare Optional Glaze: If desired, melt 1/4 cup dark chocolate chips with 1 tsp coconut oil using a microwave or double boiler until smooth. Drizzle the glaze over the cooled cake for an extra chocolatey finish.
- Serve: Slice the cake into 8 or 8 slices and serve chilled or at room temperature. Enjoy your healthy, indulgent treat!
Notes
- You can substitute maple syrup with honey or agave syrup for sweetening.
- Using whole wheat flour adds extra fiber, but all-purpose flour can be used for a lighter texture.
- The sweet potato must be cooked and fully cooled before using to avoid excess moisture.
- For a vegan version, substitute eggs with flax eggs and use a honey alternative like maple syrup.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional glaze can be omitted if you prefer a less sweet finish.
