This moist, naturally sweet chocolate cake uses mashed sweet potato for body and nutrition instead of butter or oil. It smells warm and cocoa-rich as it bakes. The crumb is tender and slightly dense, with a deep chocolate flavor and a hint of sweetness from honey or maple syrup. This is an easy, family-friendly dessert that works for weekday treats or a healthier party cake. If you enjoy sweet potato in both sweets and sides, try a simple sweet potato mash recipe to serve alongside other meals or to make your sweet potatoes ahead.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 160 kcal
- Protein: 4 g
- Carbohydrates: 29 g
- Fat: 6 g
- Fiber: 3 g
- Sugar: 22 g
- Sodium: 230 mg
Why Make This Healthy Sweet Potato Chocolate Cake
This cake swaps refined flour and excess oil for almond flour and mashed sweet potato. You get natural sweetness and moisture from the sweet potato and honey or maple syrup, plus a boost of fiber and vitamins. It tastes like a true chocolate treat — rich cocoa aroma, tender crumb, and a slightly caramel note from the sweet potato. It is also quick to mix, bakes in under half an hour, and uses pantry-friendly ingredients.
How to Make Healthy Sweet Potato Chocolate Cake
You make it in two bowls: one for wet ingredients (mashed sweet potato, eggs, sweetener, vanilla, cocoa) and one for dry (almond flour, baking powder, baking soda, salt). Combine them, bake, then cool. The process is simple and forgiving — the batter will be slightly thick but pourable. Aim not to overmix to keep the texture tender.
Ingredients:
- 1 cup mashed sweet potatoes
- 1/2 cup unsweetened cocoa powder
- 1/2 cup honey or maple syrup
- 1/2 cup almond flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 8-inch round cake pan or line it with parchment. Make sure your mashed sweet potato is smooth and warm or room temperature so it blends easily.
Step 2: Mixing
In a large bowl, whisk together the mashed sweet potatoes, unsweetened cocoa powder, honey (or maple syrup), eggs, and vanilla extract until smooth. In another bowl, stir the almond flour, baking powder, baking soda, and salt until evenly mixed. Gradually add the dry ingredients to the wet ingredients and fold gently until well combined and no dry streaks remain.
Step 3: Cooking
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will spring back lightly when touched.
Step 4: Finishing
Remove the cake from the oven and let it cool in the pan for 10 minutes. Turn it out onto a wire rack and let it cool completely before slicing. Serve plain, dusted with cocoa, or with a dollop of yogurt or a light chocolate glaze.
How to Serve Healthy Sweet Potato Chocolate Cake
- For a simple dessert, serve a slice with a spoonful of Greek yogurt or whipped coconut cream and fresh berries.
- For breakfast or brunch, warm a piece slightly and top with nut butter.
- For parties, dust with cocoa or lightly glaze with dark chocolate mixed with a touch of milk or almond milk. The cake’s warm, chocolate aroma and tender texture pair well with coffee or a glass of cold milk.
How to Store Healthy Sweet Potato Chocolate Cake
- At room temperature: store in an airtight container for up to 2 days.
- In the refrigerator: keep covered for 4–5 days. Bring to room temperature before serving for best texture.
- To freeze: wrap slices tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and warm gently before serving.
Expert Tips for Perfect Healthy Sweet Potato Chocolate Cake
- Use smooth mashed sweet potato (no large chunks). Roast or boil and mash well, or press through a sieve if needed.
- Measure almond flour by spooning into the cup and leveling; don’t pack it. Packed almond flour can make the cake dry.
- If batter seems very thick, stir in 1–2 tablespoons of milk (almond or dairy) to loosen it slightly.
- Don’t overbake — check at 25 minutes. Overbaking dries the cake. A few moist crumbs on the toothpick are okay.
- For a richer flavor, use dark unsweetened cocoa. For milder chocolate, use Dutch-processed cocoa and add a pinch more baking powder.
Delicious Variations
- Chocolate-orange: add 1 teaspoon orange zest to the batter and top with an orange glaze.
- Nutty crunch: fold in 1/3 cup chopped toasted walnuts or pecans for texture.
- Spiced mocha: add 1/2 teaspoon cinnamon and 1/4 teaspoon instant espresso powder.
- Lower-sugar: replace half the sweetener with mashed banana and reduce honey or maple syrup by 2 tablespoons.
- Gluten-free and nut-free: swap almond flour for an equal amount of oat flour (use certified gluten-free oats if needed) — batter may be slightly wetter; add 1 tablespoon extra oat flour if needed.
Frequently Asked Questions
-
Can I use canned sweet potato or pumpkin instead of fresh mashed sweet potato?
Yes. Canned sweet potato or pumpkin puree can work, but use puree that is not overly watery. If it is thin, drain a little or add 1 tablespoon extra almond flour to maintain texture. -
Can I make this cake vegan?
To make it vegan, replace the eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water, let sit 5 minutes). The texture will be slightly different and denser, but it will work. Use maple syrup instead of honey. -
Is almond flour necessary? Can I use regular flour?
Almond flour gives a moist, tender crumb and adds healthy fats. You can use whole wheat pastry flour or all-purpose flour in a 1:1 swap, but the texture will be less moist and calories/macros will change. -
How do I know when the cake is done without overbaking?
Insert a toothpick into the center at 25 minutes. If it comes out with a few moist crumbs and not raw batter, it’s done. The cake will firm up as it cools. -
Can I double the recipe for a larger cake or a two-layer cake?
Yes. Double the ingredients and bake in a larger pan or two 8-inch pans. Bake time may change: two smaller pans may need less time, while a larger single pan may take longer. Check doneness with a toothpick. -
My cake is dense. What did I do wrong?
Dense cake can result from overmixing, packing almond flour, or using too much sweet potato puree (too wet). Fold gently, measure almond flour correctly, and adjust moisture with a splash of milk if batter looks very thick.
Conclusion
This Healthy Sweet Potato Chocolate Cake is a simple, feel-good dessert that balances real chocolate flavor with the nutrition and moisture of sweet potato. It’s quick to make, easy to adapt, and great for sharing. For another sweet potato idea to use alongside meals or to prepare your sweet potatoes ahead, see Healthy Sweet Potato Chocolate Cake – The Roasted Root. Give this recipe a try — you might be surprised how comforting and chocolatey a healthier cake can be.
Print
Healthy Sweet Potato Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A moist chocolate cake made with mashed sweet potatoes, offering a healthy twist on a classic dessert.
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup unsweetened cocoa powder
- 1/2 cup honey or maple syrup
- 1/2 cup almond flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment. Ensure the mashed sweet potato is smooth.
- In a large bowl, whisk together the mashed sweet potatoes, unsweetened cocoa powder, honey (or maple syrup), eggs, and vanilla extract until smooth.
- In another bowl, stir the almond flour, baking powder, baking soda, and salt until evenly mixed. Gradually add the dry ingredients to the wet ingredients and fold gently until well combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Turn it onto a wire rack to cool completely before slicing.
Notes
For serving, top with Greek yogurt or whipped coconut cream. To store, keep in an airtight container at room temperature for 2 days or in the refrigerator for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 22g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
