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Healthy Sweet Potato Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 53 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Healthy Sweet Potato Chocolate Cake is a moist and delicious dessert that incorporates nutrient-rich sweet potatoes and whole wheat flour for a wholesome twist. Naturally sweetened with maple syrup or honey and enhanced with rich cocoa powder and dark chocolate chips, this cake offers indulgence without guilt. Perfect for those seeking a nutritious yet satisfying treat.

Ingredients

Scale

Main 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 Glaze

  • 1/4 cup dark chocolate chips
  • 1 tsp coconut oil

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper to prevent sticking.
  2. Combine Wet Ingredients: In a large mixing bowl, blend the mashed sweet potato, eggs, maple syrup (or honey), unsweetened applesauce, and vanilla extract until the mixture is smooth and uniform.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour (or all-purpose flour), unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined, avoiding overmixing to keep the cake tender. If using, gently fold in the dark chocolate chips.
  5. Pour Batter into Pan: Transfer the batter to the prepared cake pan, smoothing the surface with a spatula for even baking.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 20–25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before removing to prevent breaking.
  8. Optional Glaze: Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl or using a double boiler. Drizzle the glaze evenly over the cooled cake for an extra rich finish.
  9. Serve: Slice into 8 pieces and enjoy your healthy, chocolatey treat.

Notes

  • You can substitute maple syrup with honey or agave nectar depending on your preference.
  • Use whole wheat flour for added fiber and nutrients, or all-purpose flour for a lighter texture.
  • Make sure the sweet potato is fully cooked and cooled before mashing and using in the batter to ensure the right texture.
  • Optional dark chocolate chips and glaze add richness but can be omitted to reduce sugar content.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

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Find it online: https://quickkitchenfix.com/healthy-sweet-potato-chocolate-cake-recipe/