Healthy Sweet Potato Chocolate Cake (Print)

Moist chocolate cake blended with sweet potato, almond butter, and cocoa for a naturally wholesome treat.

# Ingredients:

→ Cake

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 freshly squeezed lemon juice
07 - 55 g unsweetened cocoa powder
08 - 3 g baking soda
09 - 1 g ground cinnamon (optional)
10 - 5 g sea salt

→ Chocolate Ganache (optional)

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

# Steps:

01 - Wrap sweet potato in a damp paper towel and microwave on high for 5 minutes. Flip and microwave for another 5 minutes, repeating as needed until fully soft. Alternatively, boil or roast the sweet potato until tender. Allow to cool completely for easy peeling.
02 - Remove skin from cooled sweet potato. Mash thoroughly until creamy and measure 240 grams (approximately 1 cup) mashed sweet potato.
03 - Preheat oven to 175°C. Line a 23-cm square baking pan with parchment paper or lightly grease.
04 - In a large mixing bowl, combine mashed sweet potato, almond butter, eggs, maple syrup, vanilla extract, and vinegar. Mix until a thick, cohesive mixture forms. If almond butter is firm, warm briefly until pourable.
05 - Add cocoa powder, baking soda, cinnamon (if using), and sea salt to the wet mixture. Mix thoroughly until smooth cake batter forms.
06 - Transfer batter to prepared pan, smoothing to an even layer. Bake on the center rack for 23–28 minutes. Insert a digital thermometer into the center to check doneness; temperature should read 88–96°C and a tester should come out mostly clean.
07 - While cake is baking, combine chocolate chips, coconut milk, and coconut oil in a bowl. Microwave in 20-second increments, stirring between each, until fully melted and smooth (about 60 seconds).
08 - Pour warm ganache over the hot cake and spread evenly. Allow cake to cool completely at room temperature, or refrigerate to set the ganache and speed cooling.
09 - Slice cooled cake into 12 servings and enjoy.

# Notes:

01 - Store cake in an airtight container in the refrigerator for up to one week, or freeze in a sealed bag for up to three months.
02 - Nutrition facts provided exclude ganache or any optional frosting.
03 - For a dairy-free version, use coconut milk in the ganache; for a non-dairy-free ganache, substitute half & half or heavy cream.

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