Description
This Healthy Sweet Potato Chocolate Cake is a moist and wholesome dessert that balances natural sweetness from sweet potatoes and maple syrup, enriched with cocoa and optional dark chocolate chips for extra indulgence. Perfect for those seeking a nutritious twist on a classic chocolate cake, it uses whole wheat flour and unsweetened applesauce to keep it light yet flavorful.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potato (cooked and cooled)
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup whole wheat flour or all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
Optional
- 1/4 cup dark chocolate chips
- 1 tsp coconut oil (for glaze)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it or lining it with parchment paper to prevent sticking.
- Combine wet ingredients: In a large mixing bowl, blend the mashed sweet potato, eggs, maple syrup (or honey), unsweetened applesauce, and vanilla extract until you get a smooth, even mixture.
- Mix dry ingredients: In another bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, and salt to distribute the leavening and cocoa evenly.
- Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to maintain a tender crumb. If using, fold in the dark chocolate chips gently.
- Transfer batter and bake: Pour the batter into your prepared cake pan and smooth the surface with a spatula to ensure even baking. Place it in the oven and bake for 20 to 25 minutes. Test doneness by inserting a toothpick in the center — it should come out clean or with a few moist crumbs.
- Cool the cake: Allow the cake to cool completely in the pan before removing to prevent it from breaking apart.
- Prepare optional glaze: If desired, melt the dark chocolate chips together with the coconut oil in the microwave or over a double boiler until smooth. Drizzle this glaze over the cooled cake for a rich finish.
- Slice and serve: Cut the cake into 8 equal servings and enjoy your healthy, delicious treat!
Notes
- You can substitute honey with maple syrup for a vegan-friendly sweetener.
- Using whole wheat flour adds fiber and nutrients; however, all-purpose flour works for a lighter texture.
- The optional dark chocolate chips and glaze add extra richness but can be omitted for a simpler cake.
- Ensure the sweet potato is well cooled to avoid cooking eggs prematurely when mixing.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
