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Sweet Potato Chocolate Cake Recipe

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Sweet potato chocolate cake Lazy Cat Kitchen
Sweet potato chocolate cake Lazy Cat Kitchen from www.lazycatkitchen.com

Description

This sweet potato chocolate cake recipe is a perfect dessert for those who want to indulge in something sweet and healthy at the same time. The cake is made with sweet potatoes, which are rich in vitamins, minerals, and fiber, making it a healthier option than regular chocolate cake. The cake is also gluten-free and can be made vegan by using plant-based milk and egg substitutes.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

The ingredients required for this recipe are as follows:
  • 1 cup mashed sweet potatoes (about 2 medium-sized sweet potatoes)
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 2 eggs (or egg substitutes for a vegan version)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup almond milk (or any other plant-based milk)
  • 1 tsp vanilla extract

Equipment

The equipment required for this recipe are as follows:
  • Blender or food processor
  • Mixing bowl
  • Whisk
  • 8-inch cake pan

Method

1. Preheat the oven to 350°F. 2. Wash and peel the sweet potatoes. Cut them into small pieces and steam them until they are soft. 3. In a blender or food processor, blend the steamed sweet potatoes until they are smooth and creamy. 4. In a mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt. 5. In another mixing bowl, whisk together the melted coconut oil, eggs (or egg substitutes), almond milk, and vanilla extract. 6. Add the sweet potato puree to the wet mixture and whisk until well combined. 7. Gradually add the dry mixture to the wet mixture, whisking until well combined. 8. Grease an 8-inch cake pan with coconut oil and pour the batter into the pan. 9. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. 10. Let the cake cool for 10-15 minutes before slicing and serving.

Notes

This cake can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

The nutrition information for this recipe is as follows:
  • Calories: 190
  • Carbohydrates: 18g
  • Protein: 5g
  • Fat: 13g
  • Saturated Fat: 7g
  • Cholesterol: 41mg
  • Sodium: 316mg
  • Potassium: 260mg
  • Fiber: 3g
  • Sugar: 10g
  • Vitamin A: 101% DV
  • Vitamin C: 1% DV
  • Calcium: 7% DV
  • Iron: 8% DV

Recipe Tips

  • Make sure to steam the sweet potatoes until they are soft so that they blend easily.
  • Use almond flour instead of all-purpose flour to make this recipe gluten-free.
  • Use plant-based milk and egg substitutes to make this recipe vegan.
  • Top the cake with fresh berries or whipped cream for an extra special touch.

Enjoy this delicious and healthy sweet potato chocolate cake!


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