When I first heard about a cake made with sweet potatoes, I was skeptical. Growing up, sweet potatoes were always a savory dish at our table, often roasted or mashed for family dinners. It wasn’t until a trip to the South, where sweet potato pie reigns supreme, that I discovered the versatile beauty of sweet potatoes in desserts. This Sweet Potato Chocolate Cake is a delightful fusion of rich cocoa and the subtle sweetness of sweet potatoes, creating a moist, decadent treat that’s surprisingly easy to make.
One weekend, my best friend and I decided to experiment with healthier baking alternatives. She suggested using sweet potatoes in a chocolate cake, and I thought, “Why not?” The result was astonishing. The natural sweetness and moisture from the sweet potatoes meant we could cut down on added sugar and fats, making it a bit more guilt-free without sacrificing flavor.
This recipe has become a favorite, especially when I need to bring a dessert to gatherings. It’s always a hit, and no one can ever guess the secret ingredient until I reveal it! I love how versatile this recipe is—you can use any sugar you prefer, and for those who are vegan, simple substitutions for the eggs make it an inclusive dessert for all.
For a fun twist, I’ve sometimes added a pinch of cinnamon and nutmeg to the batter for a warm, spiced flavor. Other times, I’ll stir in some chopped nuts or dark chocolate chunks for added texture. The coconut flour and oil bring a subtle richness that pairs perfectly with the cocoa, making every bite a pure indulgence.
If you’re looking for a dessert that’s as unique as it is delicious, this Sweet Potato Chocolate Cake is sure to impress. Whether you’re sharing it with family, friends, or keeping it all to yourself (I won’t judge), it’s a recipe that’s bound to become a beloved staple.
Making Sweet Potato Chocolate Cake
Ingredients
- 1/2 cup coconut oil
- 1 cup chocolate frosting
- 1 teaspoon vanilla extract
- 2 large eggs (* or vegan alternatives)
- 1 cup cocoa powder
- 2 cups mashed sweet potato (3-4 large sweet potatoes)
- 1/2 cup of sugar of choice (white, brown, coconut, or sugar-free substitutes)
- 1/2 cup maple syrup
- 2 teaspoon baking powder
- 1/4 cup coconut flour
- 1/2 teaspoon salt
Directions
- Set your oven to 350°F and grease a 9 or 10-inch cake pan.
- Blend all ingredients together in a high-speed blender or food processor until the mixture is smooth and fully combined.
- Transfer the batter into the greased cake pan.
- Bake for approximately 45-50 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cake to cool completely before applying the frosting.
FAQs:
Can I use regular flour instead of coconut flour?
Yes, you can substitute regular flour for coconut flour, but since coconut flour absorbs more liquid, you may need to adjust the quantity. Use about 1/2 to 3/4 cup of regular flour instead of 1/4 cup of coconut flour, and monitor the batter consistency.
What can I use as a vegan substitute for eggs?
You can replace the eggs with flax eggs or chia eggs. To make one flax or chia egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it gels. For this recipe, you will need two flax or chia eggs.
Is there a way to make this cake sugar-free?
Absolutely! You can use sugar-free substitutes like erythritol, stevia, or monk fruit sweetener. Ensure you follow the conversion guidelines provided by the sweetener’s manufacturer to match the sweetness of 1/2 cup of sugar.
Can I use a different type of oil instead of coconut oil?
Yes, you can use other oils like vegetable oil, canola oil, or even olive oil. However, keep in mind that each oil has a different flavor profile, which might slightly alter the taste of the cake.
How do I store leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Make sure to thaw frozen cake overnight in the refrigerator before serving.
Can I use a different sweetener instead of maple syrup?
Yes, you can substitute maple syrup with honey, agave nectar, or any liquid sweetener of your choice. Just be aware that different sweeteners may affect the cake’s moisture and flavor slightly.
Sweet Potato Chocolate Cake
Ingredients
- 2 cups mashed sweet potato 3-4 large sweet potatoes
- 1 cup cocoa powder
- 1/4 cup coconut flour
- 1/2 cup coconut oil
- 1/2 cup sugar of choice white, brown, coconut, or sugar-free subs
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs * or vegan subs
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1 cup chocolate frosting
Instructions
- Preheat your oven to 350F. Grease a 9 or 10-inch cake pan and set it aside.
- In a high-speed blender or food processor, combine all the ingredients and blend until the mixture is smooth and well combined.
- Pour the batter into the prepared cake pan.
- Bake the cake for about 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely before you frost it.
