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My sweet potato 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!
Love baking with sweet potatoes? Try my sweet potato brownies, sweet potato blondies, sweet potato muffins, and vegan sweet potato pie next.
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!
Table of Contents
Why I love this recipe
- NO sweet potato flavor. I promise you won’t be able to taste it whatsoever.
- The perfect texture. Sweet potato adds moisture and keeps the cake soft while keeping the fat content low.
- All you need is a food processor. The cake batter is made entirely in your food processor, so clean-up is done in a snap.
- Naturally diet-friendly. This recipe has no gluten or dairy because you don’t need it!
★★★★★ REVIEW
“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 200C/400F 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and grease a 9 or 10-inch cake pan.
Step 2- Make the cake batter. In a blender or food processor, add all of the wet and dry ingredients and pulse until smooth.
Step 3- Bake. Transfer the batter mixture to the greased cake pan. Bake the cake for 45-50 minutes or until a toothpick comes out clean. Allow the cake to cool completely before frosting.
Arman’s recipe tips
- Save time. When I’m short on time, I’ll use canned 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 double-layered cake. Double up the cake and frosting ingredients. Wait for the cake layers to cool completely before frosting and layering.
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.
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, and I’ve tested this cake successfully 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.
More unconventional desserts to try
Sweet Potato Cake
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.
Notes
Nutrition
Originally published September 2020, updated and republished September 2024
Made these as cupcakes for my son’s 2nd birthday. Very yummy and so much chocolate flavor. I did not have almond flour so I used whole wheat, may have added to the density but turned out great. I added strained Greek yogurt with maple syrup for the icing. I always make healthy cakes for birthdays for my children, then they can eat as much as they want for 2 days. LOL. Thank you for a great recipe!
Family LOVED this cake so much 🙂
Can regular flour be substituted for the coconut flour?
Not that I’ve tried.
This was one of the best things I’ve made in a very long time! Thank you for this recipe that doesn’t effect my blood sugars! Finally!! Xxx
HIGHLY RECOMMEND!!
LOVE IT! x
Can I use pumpkin purée in place of the sweet potato in this recipe?
Also, your video for this recipe says it’s the single-serve version, but it’s actually a 4-ingredient mug cake. but for THAT recipe, how should i bake it if i don’t microwave it?
oh okay thank you :). you should make that note more clear because it doesn’t say to sub out the coconut flour and the protein powder. it says you may need to add water to the coconut flour, and then it says you can sub this out for 2 cups of flour, so it makes it seem like you only mean the coconut flour
i don’t see the comment i tried to post. delete this if there’s just an approval system haha. but basically i was asking what amounts and ingredients to follow if i use 2 cups of all-purpose flour like your notes say, AND sub out the protein powder. i also don’t use granulated sweeteners but i don’t think i have to sub anything for that. your oats version didn’t have protein powder and seemed to sub some things for it but i’m confused 😛
Hi! You should just follow one of the options- Not pick and choose bits from each one or else it won’t work out.
If you use the 2 cups flour one, there isn’t protein powder in it.
Bake covered or uncovered?
Uncovered!
I did try it with oats. I just use 2 cups of gluten free organic old fashioned oats and a quarter of a cup of coconut flour. It came out wonderfully.
Fabulous! Thanks for the feedback!
Made it! Loved it! Thank you!
Do you think oat flour would work okay?
Hi, I haven’t tried it with that.
Have made into muffins used butternut squash could you use carrots or other vegetables. And can you freeze them
Oh I love that!
Is the second version a pourable batter? Mine was kinda thick.
Hi there! Sometimes it can be a little thick, depending on the brands of ingredients used 🙂
Do you have an opinion on which sweet potato is better to use – the white flesh/purple skin, or the orange?
I find orange works the best 🙂