Chocolate Sweet Potato Cake

This chocolate sweet potato cake is a great recipe I found on The Nutrition Guru and the Chef, whose photos of this dish are seriously impressive so do follow the link and check them out! I have adapted the recipe slightly by using less sugar and oil. It is a rich, dense cake that is delicious served with cream or custard, and it is gluten free.


1.5 cups cooked sweet potatoIMG_0127

85 grams dark chocolate

3 eggs

1 cup brown sugar

3/4 cup olive oil

1 ts vanilla extract

1/2 cup cocoa powder

200 grams almond meal

1 1/2 ts baking powder

1/4 ts salt

3 ts cinnamon

Method: Bake sweet potato in their jackets for 30 – 45 mins or until they feel soft when pierced with a skewer. Allow to cool, scoop out the flesh and mash roughly. Melt the chocolate. Whisk eggs, sugar and oil together. Add in the sweet potato, melted chocolate and vanilla. Mix until just combined. Fold in the sifted cocoa powder, almond meal, baking powder, salt and cinnamon until just combined. Line a round cake tin with baking paper, pour in mixture and bake at 180C for 40 – 50 minutes.

Chocolate Ganache: Place 1 cup cocoa powder, 1 cup water, and 4 Tbls honey or maple syrup in a small saucepan on high heat. Stir and allow to bubble for 5 minutes until it starts to thicken. Add 4 Tbls olive oil and stir vigorously. Allow to cool and then spread over the cake.



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