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Mind-Blowing Sweet Potato Chocolate Cake – vegetarian recipe
Stav Kogan

Mind-Blowing Sweet Potato Chocolate Cake

This isn't your average dessert. We're using a secret, powerhouse ingredient—sweet potato!—to create the most incredibly moist, dense, and fudgy chocolate cake you've ever tasted. It's naturally gluten-free, packed with goodness, and delivers a deep, rich chocolate flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 serving
Calories: 227
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (200 g / 7.1 oz) packed cooked, mashed sweet potato
  • 1½ cups / 300g (10.6 oz) granulated sugar, divided
  • 1 cup (96 g / 3.39 oz) almond flour
  • ½ cup (42 g / 1.48 oz) unsweetened dark cocoa powder
  • ⅛ tsp salt
  • 4 large eggs
  • 2 oz (56 g) bittersweet chocolate, chopped
  • 2 Tbs / 30ml (1 fl oz) nonfat milk or any vegetable milk
  • For the smoothest purée, bake or steam your sweet potato until very tender, then peel and mash thoroughly. Canned purée works in a pinch, just be sure it's unsweetened.
  • Be gentle when folding the egg whites into the batter. Use a large spatula and a figure-eight motion to keep the mixture light and airy, which is key to the cake's texture.
  • Use high-quality dark cocoa powder and bittersweet chocolate (60-70% cacao) for the richest, most intense chocolate flavor.
  • This cake tastes even better the next day! The flavors meld and the texture becomes even fudgier. Store it in an airtight container at room temperature.

Method
 

  1. Preheat your oven to 375°F / 190°C. Lightly coat a 9-inch springform pan with cooking spray and set aside. 2.
  2. In the bowl of a food processor, combine the mashed sweet potato, 1 cup (240 ml) of the sugar, almond flour, cocoa powder, and salt.
  3. Blend for about 30 seconds, scraping down the sides of the bowl as needed, until the mixture is completely smooth. 3. Separate 3 of the eggs.
  4. Place the 3 egg whites into the clean bowl of an electric mixer.
  5. Add the 3 egg yolks plus the remaining 1 whole egg to the sweet potato mixture in the food processor and pulse briefly just to combine.
  6. Transfer this chocolate-sweet potato mixture to a separate large bowl. 4.
  7. Using the electric mixer, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ½ cup of sugar and continue to beat for 2 more minutes, or until the whites are stiff, glossy, and hold their peak. 5. Gently fold about one-third of the beaten egg whites into the sweet potato mixture with a spatula to lighten it up. Carefully fold in the remaining egg whites until just combined, being careful not to overmix.
  8. Pour the batter into your prepared springform pan. 6.
  9. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Then, carefully run a knife around the edge and remove the springform sides. Allow the cake to cool completely. 7. To make the glaze, melt the bittersweet chocolate in a small saucepan over medium-low heat, stirring frequently.
  12. Once melted, remove from heat and stir in the milk until smooth.
  13. Spread the chocolate glaze evenly over the top of the cooled cake.
  14. Let it stand until the chocolate has set before slicing and serving.

Nutrition

Calories: 227kcalCarbohydrates: 37gProtein: 6gFat: 9g

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