Description
A moist and rich chocolate cake made with sweet potatoes, offering a nutritious twist on a classic dessert. Perfect for health-conscious chocoholics.
Ingredients
Units
Scale
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil (melted)
- 3/4 cup maple syrup or honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup almond milk (or any plant-based milk)
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the mashed sweet potatoes, melted coconut oil, maple syrup, eggs, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- You can substitute maple syrup with agave or honey.
- For a vegan version, use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
- Top with coconut whipped cream or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg