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Best Fudgy Chocolate Sweet Potato Cake

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!

Prep Time
20 mins
Cook Time
1 hr
Additional Time
10 mins
Servings: 15 slices
Calories: 258 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350° F and grease the bundt pan with non stick cooking spray, butter or vegan butter.
  2. In a medium bowl, add the flour, cacao powder, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, add the sweet potato and milk and mix until combined well.
  4. Add in the brown sugar, vanilla extract, and apple cider vinegar and whisk until combined.
  5. 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.
  6. Stir the melted chocolate into the sweet potato batter.
  7. Add the dry ingredients to the wet ingredients and stir until well combined.
  8. Pour the batter into the prepared bundt pan. Tap the pan on the counter gently and smooth the top with a spatula if needed.
  9. Bake for 60-65 minutes or until an inserted toothpick comes out clean.
  10. Remove from the oven and let it cool for 15 minutes.
  11. Place a wire rack on top of the pan and turn the cake over onto the rack to cool completely.
  12. 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

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

% 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.