Sweet Potato Chocolate Cake
User Reviews
5
Sweet Potato Chocolate Cake
Description
The Sweet Potato Chocolate Cake uses boiled, pureed sweet potatoes combined with plant-based milk and maple syrup as the moist base. Dry ingredients include oat flour for structure, unsweetened cocoa powder for chocolate flavor, cinnamon for warmth, baking soda for leavening, and salt for balance. Optional mix-ins such as vegan chocolate chips, chia seeds, and crushed almonds add varied texture and nutritional complexity. After thorough mixing, the batter is baked in a greased bread loaf pan until the top hardens slightly and a fork comes out clean. The resulting cake is moist and densish with an earthy sweetness from the sweet potato and depth from the cocoa.
This cake can be enjoyed as a snack or dessert and is enhanced when served with a favorite nut butter topping. It is best stored in the refrigerator to maintain freshness due to the sweet potato content.
For a fudgier texture, the cake can be slightly underbaked, removing it before fully set. This helps retain moisture and a soft crumb aligned with the sweet potato’s natural moisture.
Ingredients
- 2 cups sweet potato
- ¼ cup plant-based milk
- ½ to ¾ cup maple syrup
- 1 ½ cups oat flour ground oats
- ½ cup cocoa powder unsweetened, 2 Tablespoons
- ½ Tablespoon cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ cup vegan chocolate chips optional
- ¼ cup chia seeds optional, to blend in
- ¼ cup almonds optional, crushed
Instructions
- Preheat the oven to 400 degrees F. Boil 2 medium diced sweet potatoes in a saucepan for 15 to 20 minutes or until fork-tender. Remove skin and puree in a blender or food processor until smooth.
- In a large bowl, combine sweet potato puree, plant-based milk, and maple syrup. Add in oat flour, cocoa powder, cinnamon, baking soda, salt, vegan chocolate chips, and chia seeds and almonds (if using).
- Combine until dough is formed.
- Place the dough in a greased bread loaf pan and bake in the oven for 35 to 40 minutes or until a fork comes out clean and the top is hardened a bit. Let cool completely and enjoy topped with nut butter of choice!
Notes
- To achieve a fudgier texture, underbake the cake slightly for a soft center.
- Serve with nut butters for extra richness and flavor.
- Store leftovers in the refrigerator due to moisture from sweet potatoes; this keeps the cake fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 364mg | 15% |
| Potassium | 260mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 3775IU | 76% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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