Best Fudgy Chocolate Sweet Potato Cake
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Best Fudgy Chocolate Sweet Potato Cake
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Our chocolate sweet potato cake recipe is made with sweet potato puree in place of oil and eggs, cacao powder, and melted chocolate chips! I top it with an easy chocolate ganache for a fluffy chocolate cake that is so wonderful for any occasion!
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Ingredients
- 2 cups all-purpose flour
- ½ cup cacao powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweet potato puree
- 1 ⅔ cup milk
- 1 ½ cups brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
- Non-stick cooking spray or butter for the cake pan.
- ¾ cup chocolate chips melted for topping
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Instructions
- Preheat the oven to 350° F and grease the bundt pan with non stick cooking spray, butter or vegan butter.
- In a medium bowl, add the flour, cacao powder, baking powder, baking soda, and salt.
- In a separate large mixing bowl, add the sweet potato and milk and mix until combined well.
- Add in the brown sugar, vanilla extract, and apple cider vinegar and whisk until combined.
- Place ½ cup of chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir and repeat for 15-20 seconds if needed but be careful not to overheat it or it will seize.
- Stir the melted chocolate into the sweet potato batter.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Pour the batter into the prepared bundt pan. Tap the pan on the counter gently and smooth the top with a spatula if needed.
- Bake for 60-65 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and let it cool for 15 minutes.
- Place a wire rack on top of the pan and turn the cake over onto the rack to cool completely.
- Melt ¾ cup of chocolate chips in the microwave as you did before and pour the melted chocolate evenly over the top of the cake.
Notes
- Store in the refrigerator for 3-5 days. Use any milk or dairy free milk like almond milk or soy milk if you would like. Add a cup of mini chocolate chips into the batter for extra chocolate. Top the chocolate glaze with chopped nuts like pecans, walnut or pistachios. I used a 9’’ pan but a 10’’ pan would also work.
Nutrition Information
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Serving
1slice
Calories
258kcal
(13%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.1g
Cholesterol
4mg
(1%)
Sodium
187mg
(8%)
Potassium
271mg
(8%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
3648IU
(73%)
Vitamin C
4mg
(4%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15slices
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 258kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 187mg | 8% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 3648IU | 73% |
| Vitamin C | 4mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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