Description
Sweet Potato Cake is a delightful twist on the classic chocolate cake, combining rich cocoa powder with creamy sweet potato puree for a moist and flavorful dessert. This recipe is naturally gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions. Ideal for birthdays, potlucks, or any gathering, it’s easy to prepare using just a food processor—perfect for busy bakers who want to whip up something special without the hassle. With its unique flavor and wholesome ingredients like coconut oil and maple syrup, this Sweet Potato Cake is sure to impress everyone at your next event.
Ingredients
Scale
- 1/4 cup coconut flour
- 1 cup cocoa powder
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups mashed sweet potato (about 3–4 large sweet potatoes)
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9 or 10-inch cake pan.
- In a food processor, combine coconut flour, cocoa powder, sugar, baking powder, and salt.
- Add mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla extract. Blend until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 45–50 minutes until a skewer inserted into the center comes out clean.
- Allow cooling completely before frosting with chocolate frosting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg