Sweet Potato Chocolate Cake
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My sweet potato chocolate cake recipe uses creamy sweet potato puree to make a rich and moist chocolate cake! It’s made with only a food processor. Naturally dairy AND gluten-free!
If you’re not baking with sweet potatoes, you’re missing out. Don’t get me wrong- I know it sounds weird, but once you take a bite of this moist, crumbly chocolate cake, you’ll wonder why you didn’t think of it sooner!
Sweet potatoes don’t just add natural sweetness- they replace some of the flour and fat, creating a cake that’s moist without butter or milk. I tested this side by side with pumpkin (hello, pumpkin cake) and banana (hello, banana cake), but the sweet potato gave the richest crumb.
Table of Contents
Why I love this sweet potato cake recipe
- NO sweet potato flavor. I promise you won’t be able to taste it whatsoever.
- The perfect texture. It has a rich texture and tender crumb.
- One mixer. The cake batter is made entirely in your food processor, so clean-up is done in a snap.
- Diet-friendly. This recipe has no gluten or dairy because you don’t need it!
What readers are saying
★★★★★ – “Made this for a potluck and no one knew there was sweet potato in it.” – Joanie (From Facebook)
★★★★★ – “Arman!! I MADE THIS!!!! Wowee! What a show-stopper!” – Kelley
Ingredients needed
- Coconut flour. My preferred alternative to all-purpose flour. It’s high fiber and high absorbency, helping to give the cake a perfect crumb. Sift it first to remove any clumps.
- Cocoa powder. Use either dark cocoa powder or a good-quality Dutch-processed cocoa powder.
- Granulated sugar. I used white sugar, but brown sugar or coconut sugar can also be used.
- Baking powder. Gives some rise and fluffiness to the cake.
- Salt. Brings out the natural sweetness.
- Sweet potato. Cooked, cooled, and mashed. See my tips below for the best way to puree your sweet potato!
- Eggs. Room temperature eggs are best. While I haven’t tested this recipe without eggs, you’re welcome to swap them for an egg substitute. I’ve successfully made this using an egg replacer (Bob’s Ener-G is my favorite).
- Coconut oil. Gives the cake a moist texture without butter. Alternatively, vegetable oil can also be used.
- Maple syrup. For sweetness and extra moisture. Agave nectar also works.
- Vanilla extract. A must for any good cake recipe!
- Chocolate frosting. Use your favorite frosting. I’ve used both my healthy frosting and dairy free frosting.
How to cook the sweet potato
You have a few options when it comes to making mashed sweet potatoes. Here’s what I suggest:
- Microwave. Follow my microwave sweet potato recipe, or cut the potatoes into chunks, place them in a microwave-safe bowl, and pour 2-3 inches of water on top. Microwave for 6-7 minutes or until fork-tender.
- Air fryer. Follow my air fryer baked sweet potato recipe, or place the washed potatoes in a greased air fryer basket and air fry at 400°F (200°C) for 20 minutes.
- Oven. Cover the potatoes in aluminum foil and bake for 40-50 minutes, until soft.
- Stovetop. Fill a pot with water over medium heat. Bring to a boil, add the potatoes, and reduce the heat to low. Let them simmer for 30-35 minutes or until tender.
Once the potatoes are cooked and cooled, puree them separately or add them to the food processor with the remaining ingredients.
How to make sweet potato cake
Find the printable recipe below.
Step 1- Make the cake batter. In a blender or food processor, add all of the wet and dry ingredients and pulse until smooth.
Step 2- Bake. Transfer the batter mixture to the greased cake pan. Bake the cake for 45-50 minutes or until a toothpick comes out clean.
Step 3- Frost. Allow the cake to cool completely before frosting.
Step 4- Set. Let the cake sit for several minutes before slicing and serving.
Recipe variations
- Add spices. Whisk in cinnamon, nutmeg, or instant coffee for more flavor.
- Make a cream cheese frosting. In a large bowl, beat together softened cream cheese, vanilla, and powdered sugar until smooth.
- Play around with mix-ins. Try chopped pecans, walnuts, fresh raspberries, or toasted coconut flakes.
Arman’s recipe tips
- Save time. When I’m short on time, I’ll use canned sweet potato puree. Just make sure it’s 100% unsweetened.
- Don’t overbake the cake. Once a toothpick comes out with a few moist crumbs, it’s safe to remove from the oven. Even if the cake seems fragile, it’ll continue to cook as it cools.
- Make a triple-layered cake. Double up the cake and frosting ingredients. Bake in three cake pans. Wait for the cake layers to cool completely before frosting and layering.
Storage instructions
To store: Store the leftover cake in an airtight container in the refrigerator for up to two weeks.
To freeze: Place cake slices in a freezer-safe container and freeze for up to six months. Let them thaw overnight in the fridge.
Frequently asked questions
Yes! Any mashed starch should work; I’ve successfully tested this cake with pumpkin puree, butternut squash puree, and mashed bananas.
Yes, if you’d prefer this cake not to have any chocolate flavor, omit the cocoa powder and add an extra teaspoon of coconut flour. You’ll be left with a classic sweet potato cake.
Unfortunately not. Coconut flour is uniquely absorbent- it soaks up several times more liquid than almond flour, oat flour, or all-purpose flour. The liquid ratios in this cake are balanced specifically for coconut flour, so swapping another flour would make the batter too wet and the cake dense in the center. In my testing, even small changes (like half almond flour) resulted in a gummy texture. If you prefer not to use coconut flour, you may want to consider making my almond flour chocolate cake instead.
✅ Nutrition reviewed
Since this cake discusses nutritional benefits and dietary swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Sweet Potato Chocolate Cake
Video
Ingredients
- 1/4 cup coconut flour
- 1 cup cocoa powder
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups mashed sweet potato 3-4 large sweet potatoes
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Grease a 9 or 10-inch cake pan and set aside.
- In a high-speed blender or food processor, add the coconut flour, cocoa powder, sugar, baking powder, salt, mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla, and pulse until smooth and combined.
- Transfer the cake batter to the greased cake pan. Bake the cake for 45-50 minutes, or until a skewer comes out clean.
- Allow the cake to cool completely before frosting it. To frost, slice the cake lengthwise. To the first cake, add frosting, then place the second layer on top. Frost on top of that and all around it until the cake is completely covered.
Notes
- Three layer cake: This makes a two-layer cake. For a 3 layer cake, double the ingredients and bake in three cake pans.
- Egg replacement: I’ve tried this with Bob’s Egg replacer, and it worked very well. I cannot vouch for flax eggs or chia eggs.
- Leftovers: Will keep for up to 2 weeks in the fridge or in the freezer for 6 months.
Nutrition
More sweet potato desserts
Originally published September 2020
This looks amazing. Sweetness and chocolate great. Seems healthy.
What would you say, if I put normal potato instead of sweet would it be the same?
This looks incredible!!! Even though there’s sweet potatoes, I’d like to make it a little bit more Keto friendly! Can I use a sugar substitute like Erythritol, Monk fruit or Allulose? If so, how much?
Thank you very much!
I’d go with allulose, and around 1/2 a cup!
I like sweet potatoes very much. Just need ti buy them. I couldnt find purple ones.
Arman!! I MADE THIS!!!! Wowee! What a show stopper!
I actually substituted butternut squash for the sweet potato…because that’s what I had. And it was AMAZING!! My Friends absolutely loves it, and were super impressed by it…Thanks!!
Can I replace the coconut flour with regular flour?
I haven’t tried but I wouldn’t recommend it- coconut flour is way more absorbant.
Hello, i woult like to make this cake to my sons birthday. Could you please tell me which ingredients is for the frosting? I see all in one list. And I cant find it specified.
Greetings,
Ausra
Here it is- https://thebigmansworld.com/2-ingredient-chocolate-frosting/