Chocolate Cake With Secret Sweet Potato Base
I also like to call this dessert "don't tell my husband (or kids) there are vegetables in the cake!"
On second thought, maybe that's a little too long. This is such a delicious, incredibly cakey treat, no one would ever suspect that the main ingredient is sweet potatoes.
About six months ago, I was working on eliminating wheat from my diet because it came to my attention that it was one of my food triggers for arthritis flare-ups. I was finding it super difficult to find a recipe that would satisfy my sweet tooth without wheat and refined sugars. Most of the almond flour/coconut flour recipes came out too dense, so I was on a mission to come up with something delicious and on the lighter side. So if you are gluten-free, paleo, or keto, this is a guilt-free treat for you that you definitely must try.
I definitely recommend using as many organic and locally sourced ingredients as you can, for a more health-conscious approach.
Instead of using traditional cocoa powder, I suggest using a raw cacao powder. You still get the wonderful chocolate flavor, but without the extra sugars and additives. There are also so many amazing health benefits in using a raw cacao powder over a traditional cocoa powder.
Considering that it contains no wheat, this cake is surprisingly light and cake-like. This recipe is also super versatile; you could add nuts into the cake batter, or on top. It would be equally delicious to even add shredded coconut into the melted chocolate topping. This cake is delicious as is, but I encourage you to be creative to make it your own.
I keep this cake in the refrigerator until the chocolate is set and hard, and I think it is best served this way. I hope you enjoy this recipe as much as I have!
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
For the cake:
- 1/2 large sweet potato, boiled and mashed
- 1/2 cup organic creamy almond butter
- 1/4 cup locally sourced honey
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened cocoa or raw cacao powder
For the topping:
- 1/2 cup semisweet chocolate chips
- 1 tablespoon coconut oil
- Fakey sea salt
- Once the mashed sweet potato has thoroughly cooled, place all of the cake ingredients into a blender (wet ingredients first) and blend just combined and smooth.
- Pour the batter into an oiled 8x8 pan. Bake at 450 degrees for 30-40 minutes.
- Let cool for 15 minutes, then microwave chocolate chips (of your choosing) and coconut oil. Microwave for 30 seconds, and stir until all melted.
- Pour and spread over cake. Sprinkle with flakey sea salt (or nuts), and refrigerate until set. Store covered in the refrigerator.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Sienna