30 Minute Healthy Chocolate Cake
User Reviews
4.8
30 Minute Healthy Chocolate Cake
Description
The cake batter blends mashed sweet potato—which adds moisture and natural sweetness—with self-raising flour, cocoa powder, salt, and baking soda. Lightly whisked eggs, vanilla, olive oil, and maple syrup provide richness and help bind the ingredients. Baking at 355°F for about 18 minutes creates a cake with a firm yet faintly gooey center and a fully cooked surface, ensuring a moist crumb.
The chocolate mousse ganache is prepared by processing ripe avocado with cocoa powder and maple syrup until smooth and creamy, offering a healthy alternative to conventional frosting. Spreading this over the cooled cake adds a luscious finish with a balanced chocolate flavor and creamy texture.
This cake suits those seeking a dessert with less refined sugar and added nutrients from sweet potato and avocado. It keeps well refrigerated for several days and freezes successfully, though it’s best frosted just before serving. Its moderate baking time and wholesome ingredients make it a practical option for a chocolate treat with a twist.
Ingredients
For the cake
- 1 cup sweet potato mashed – see note below
- 1 cup self-raising flour NOT self-rising flour. To make self-raising flour, mix 1 cup all-purpose flour with 1.5 teaspoons baking powder.
- ½ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 3 egg lightly whisked
- 1 teaspoon vanilla
- ½ cup olive oil light
- ½ cup maple syrup
For the chocolate mousse ganache
- 2 avocado ripe
- ½ cup cocoa powder
- ½ cup maple syrup
Instructions
For the cake
- Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
- Preheat the oven to 355F/180C.
- Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
- Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
- Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
- Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.
- Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.
For the frosting
- Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.
Notes
- Practice the baking time as ovens vary; the ideal cake should have a cooked top but a slightly gooey center when tested with a skewer.
- Use a medium sweet potato cooked until very soft to ensure smooth mashing and easy batter incorporation.
- This cake keeps well in the refrigerator for 3 to 4 days when covered or stored airtight.
- The cake and the avocado ganache freeze well; consider freezing separately or frosted as preferred.
- Adding the frosting just before serving gives the best texture and freshness, but pre-frosted cakes also freeze successfully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(to 10)
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 149mg | 6% |
| Potassium | 592mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 25g | 50% |
| Vitamin A | 2520IU | 50% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 80mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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