Sweet Potato Chocolate Cake
Sweet Potato Chocolate Cake is one of those desserts that surprises people in the best way. The mashed sweet potato adds natural moisture, subtle sweetness, and a soft texture that keeps the cake tender without needing heavy amounts of butter or oil. Paired with rich cocoa powder and warm vanilla, it creates a deep chocolate flavor with a wholesome twist. This cake works for everyday baking, celebrations, or even as a slightly better-for-you treat. Finished with a drizzle of nut butter, chopped nuts, and chocolate chips, it looks beautiful and tastes indulgent while still feeling homemade and comforting.
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 8 to 10 slices
Ingredients
Cake Ingredients
1 cup cooked and mashed sweet potato (smooth, cooled)
1½ cups all-purpose or whole wheat flour
½ cup unsweetened cocoa powder
¾ cup maple syrup, honey, coconut sugar, or granulated sugar
⅓ cup coconut oil, vegetable oil, melted butter, or almond/cashew butter
2 large eggs or vegan egg replacer
¾ cup plant-based milk or buttermilk
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
¼ tsp salt
Optional: ½ tsp cinnamon or a pinch of nutmeg
Toppings
2 tbsp melted peanut butter or almond butter for drizzling
¼ cup chopped nuts (almonds or walnuts)
¼ cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper.
In a large bowl, whisk together mashed sweet potato, oil or butter, sweetener, eggs, milk, and vanilla extract until smooth.
In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and optional spices.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Fold in half of the chocolate chips if you want chocolate throughout the cake.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle melted peanut butter or almond butter over the cooled cake.
Sprinkle chopped nuts and remaining chocolate chips on top before slicing and serving.
Tips
Use well mashed sweet potatoes with no lumps for the smoothest cake texture.
Roasting sweet potatoes instead of boiling can give a richer, slightly caramelized flavor.
Measure flour correctly by spooning it into the cup and leveling it off to avoid a dense cake.
If using coconut oil, ensure all ingredients are room temperature so it blends smoothly.
Sift cocoa powder to prevent clumps in the batter.
Do not overbake. Sweet potato keeps the cake moist, but too much baking can dry it out.
Let the cake cool fully before adding toppings so they stay neat and defined.
If the batter feels too thick, add a tablespoon or two of extra milk.
Use high quality cocoa powder for deeper chocolate flavor.
For a fudgier texture, slightly underbake by a minute or two and allow to set while cooling.
Variations
Make it vegan by using plant milk and a flax egg instead of regular eggs.
Add orange zest for a bright citrus twist that pairs well with chocolate.
Stir in shredded coconut for extra texture.
Swap half the flour with oat flour for a softer crumb.
Add espresso powder to intensify the chocolate flavor without making it taste like coffee.
Top with a simple chocolate ganache instead of nut butter drizzle.
Turn the batter into cupcakes and bake for about 18 to 20 minutes.
Add chopped dates or raisins for natural sweetness and chewiness.
Mix in peanut butter chips for a nutty flavor boost.
Use gluten free flour blend to make the cake suitable for gluten free diets.
Q&A
Can I prepare sweet potatoes in advance?
Yes, cook and mash them up to two days ahead and refrigerate.
Can I freeze this cake?
Yes, wrap slices tightly and freeze for up to two months.
Is the sweet potato flavor strong?
No, it mainly adds moisture and subtle sweetness.
Can I reduce the sweetener?
Slightly, but keep enough for proper texture and balance.
What pan size works best?
An 8 inch round or square pan is ideal.
Can I use pumpkin instead?
Yes, pumpkin puree works as a similar substitute.
How do I know when it is done?
A toothpick should come out mostly clean with a few moist crumbs.
Can I skip the toppings?
Absolutely, the cake tastes great plain or with simple powdered sugar.
What oil works best?
Neutral oils like vegetable or coconut oil work well.
How should I store leftovers?
Keep in an airtight container at room temperature for two days or refrigerated for up to five days.
Nutrition
(Approximate per Serving)
Calories: 260
Protein: 5 g
Fat: 12 g
Carbohydrates: 34 g
Fiber: 4 g
Sugar: 16 g
Sodium: 180 mg
Conclusion
Sweet Potato Chocolate Cake is a rich, moist dessert that combines comforting homemade flavor with a subtle nutritional boost from sweet potatoes. It is easy to prepare, adaptable to different dietary needs, and perfect for both casual baking and special occasions. With its soft crumb, deep chocolate taste, and customizable toppings, this cake is a reliable recipe you can return to again and again. Whether you serve it plain, drizzle it with nut butter, or load it with chocolate chips and nuts, it delivers a satisfying balance of indulgence and wholesome goodness.