Description
A moist chocolate cake made with mashed sweet potatoes, offering a healthy twist on a classic dessert.
Ingredients
Scale
- 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