Healthy Sweet Potato Chocolate Cake (Print-Friendly Format)

Chocolate cake made with sweet potato and wholesome ingredients, finished with a silky ganache topping.

# Ingredients You’ll Need:

→ Cake Base

01 - 240 g mashed sweet potato
02 - 240 g unsweetened almond butter
03 - 2 large eggs
04 - 160 ml pure maple syrup
05 - 10 ml pure vanilla extract
06 - 5 ml cider vinegar or lemon juice
07 - 53 g cocoa powder
08 - 3.5 g baking soda
09 - 1 g ground cinnamon (optional)
10 - 5 g sea salt

→ Ganache (Optional)

11 - 120 ml full-fat canned coconut milk
12 - 170 g chocolate chips
13 - 15 ml coconut oil or butter
14 - Pinch sea salt

# How to Make It:

01 - Wrap the sweet potato in a damp paper towel and microwave for 5 minutes, turn it over and microwave an additional 5 minutes until very soft. Alternatively, boil or roast until fork-tender.
02 - Let the cooked sweet potato cool completely, then remove and discard the skin. Mash thoroughly until smooth and creamy. Measure 240 grams of the mash for use.
03 - Preheat oven to 175°C. Line a 23-centimetre square cake pan with parchment paper for easy removal.
04 - In a large mixing bowl, combine mashed sweet potato, almond butter, eggs, maple syrup, vanilla extract, and vinegar. Stir until a thick, cohesive mixture forms. If almond butter is stiff, microwave it briefly until softened.
05 - Add cocoa powder, baking soda, ground cinnamon (if using), and sea salt. Mix until a dense, uniform batter forms. Gently fold in chocolate chips now if desired.
06 - Spread the batter evenly in the prepared pan. Bake on the center rack for 23–28 minutes, or until a thermometer inserted in the center reads 88–96°C or a toothpick emerges clean.
07 - For the optional ganache, combine chocolate chips, coconut milk, and coconut oil (or butter) in a microwave-safe bowl. Microwave in 20-second intervals, stirring between, until melted and smooth (about 1 minute total).
08 - Spread warm ganache evenly over the warm cake. Allow to cool to room temperature before slicing. Chill in the refrigerator for faster setting. Slice and serve when cooled.

# Extra Tips:

01 - Store cake in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a zip-sealed bag for up to three months.
02 - Nutrition facts are for the cake only, excluding ganache or frosting.
03 - For a dairy-free version, use coconut milk in the ganache; substitute with cream if dairy is acceptable.

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