Description
A deliciously moist and fudgy Healthy Sweet Potato Chocolate Cake that’s naturally sweetened and packed with wholesome ingredients. Perfect as a guilt-free dessert or snack, this cake incorporates nutrient-rich sweet potatoes and whole wheat flour for added fiber and flavor, making it a nutritious twist on traditional chocolate cake.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium)
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1/4 cup olive oil or melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- 1/2 cup dark chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup (or honey), applesauce, olive oil (or melted coconut oil), and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift or whisk together the cocoa powder, whole wheat flour, baking soda, baking powder, and salt to ensure even distribution.
- Combine wet and dry: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Add chocolate chips: Fold in the dark chocolate chips if using, distributing them evenly through the batter.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and serve: Allow the cake to cool completely in the pan before slicing into 9 pieces. Enjoy as a healthy dessert or snack.
Notes
- You can use canned sweet potato puree as a convenient shortcut if fresh sweet potatoes are unavailable.
- For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use maple syrup as the sweetener.
- This cake is rich and fudgy, similar in texture to a brownie—making it perfect for a guilt-free treat!
- Using whole wheat flour adds fiber and nutrients; however, for a gluten-free option, substitute with a gluten-free flour blend.
- Dark chocolate chips add extra richness, but you can omit them for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
