Sweet Potato Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 183kcal

Author Arman Liew

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

This makes a single layer cake. For a 2 layer or 3 layer cake, double or triple the ingredients.

* I've tried this with Bob's Egg replacer, and it worked very well. I cannot vouch for flax eggs or chia eggs.

TO STORE: Store cake in the refrigerator, in a sealed container. I recommend eating the cake within 2 weeks. Any longer and the cake will become even moister.

TO FREEZE: Place slices of cake in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.

Nutrition