Sweet Potato Chocolate 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. It has no sweet potato flavor. Watch the video below to see how I make it in my kitchen!

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. 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.

Video

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