Our chocolate sweet potato cake recipe is made with sweet potato puree in place of oil and eggs, cacao powder, and melted chocolate chips! I top it with an easy chocolate ganache for a fluffy chocolate cake that is so wonderful for any occasion!
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Chocolate Cake with Sweet Potato
When I make a lighter version of a dessert, it’s not always about eliminating every standard ingredient in the list but instead swapping just a couple of things out for other options. That’s what I love most about baking healthier alternatives like tahini brownies, chickpea brownies, and almond butter brownies.
This sweet potato cake is no different. It still looks like a classic chocolate cake and tastes just like the classic version. This version is easy to make vegan if you use a dairy-free chocolate and non-dairy milk.
I kept the staples like flour and brown sugar and added sweet potato purée for incredible moisture. The cacao powder gives us the rich chocolate flavor and the apple cider vinegar helps makes it light and airy texture.
So, in the end, we have a deliciously moist chocolate bundt cake that I drizzle with more chocolate for extra yumminess!
Our Sweet Potato Cake Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- All-purpose flour: I always recommend measuring the flour using a kitchen scale or the spoon and level method so that you’re not using more flour than you need. This helps to ensure the cake isn’t dense. You can also use a gluten free 1:1 flour.
- Cacao powder: Not to be confused with cocoa powder but you can certainly use unsweetened cocoa powder as an alternative.
- Baking powder, baking soda, and salt
- Sweet potato purée: You can use homemade mashed sweet potato like I did or use canned sweet potatoes or yams. Purple sweet potatoes are a great swap too!
- Milk: You can use any milk you’d like. Whole milk, 2%, milk, or a make it with a non-dairy favorite like soy milk or almond milk. For richer flavor, use heavy cream.
- Brown sugar: Use light or dark brown sugar or even coconut sugar.
- Apple cider vinegar: The acid reacts with the leavening agents, which gives the cake a light and fluffy texture.
- Vanilla extract. I like to use a high quality pure vanilla extract.
- Chocolate chips: Reserve extra for the glaze. I use semi-sweet chocolate chips, but milk chocolate chips or dark chocolate chips can be used too.
- Nonstick spray: Needed to grease the bundt pan so the cake turns out easily. You can also use butter to grease it.
Variations and Tips
There is always room for changes to add extra flavors to this chocolate cake. Here are a few ideas for you as well as a couple of helpful tips!
1. Melting chocolate chips is an easy way to make a glaze, but you could also use melted peanut butter, a dusting of powdered sugar sprinkled with orange zest, or frost it with a this chocolate frosting.
2. Add extra toppings like chopped walnuts, pecans, or pistachios.
3. Add a tablespoon of instant coffee or espresso powder to the cake batter.
4. Add a cup of mini chocolate chips into the batter for extra chocolate.
5. Make this cake in a 9×13 inch baking dish and cook for approximately 35-40 minutes.
6. Test whether the cake is done by inserting a toothpick into the middle. The toothpick should come out clean once the cake is ready to come out of the oven.
7. To cook the sweet potato, I either bake potatoes at 375° F for about 45 minutes until soft then scoop the potato out and mash with a fork. You can also peel them, cut in chunks and and boil them in water for about 30 minutes. Then mash them or puree the sweet potato in a food processor.
How to Make this Sweet Potato Chocolate Cake Recipe
This recipe will come together in a few steps, including mixing dry ingredients and wet ingredients and then combining the two. So easy, let me show you how I make it!
Step 1: Combine the dry ingredients in a medium bowl. This includes flour, cacao powder, baking powder, baking soda, and salt.
Step 2: In a separate large bowl, mix the pureed sweet potato and milk. Then, add the brown sugar, vanilla, and apple cider vinegar and whisk until combined.
Step 3: Melt chocolate chips in the microwave using a microwave-safe bowl for 30 seconds. Stir and heat for another 15-20 seconds if needed. Do not overheat, or the chocolate will seize. Stir this into the sweet potato mixture.
Step 4: Add the dry ingredients into the wet ingredients and stir until just barely combined. Be careful not to over mix the batter or the cake will be more dense.
Step 5: Pour the batter into the greased bundt pan and tap gently on the counter to bring any air bubbles to the surface. Smooth the top with a spatula if needed.
Bake the cake in a preheated 350° F oven for 60-65 minutes. Remove it from the oven and let it cool for 15 minutes before turning the cake out onto a wire rack to finish cooling completely.
Step 6: Once the cake has cooled, pour the melted chocolate evenly over the top. Enjoy!
How to Store Leftovers
Refrigerate: Keep any leftovers in an airtight container for up to 5 days.
Freeze: If you plan to freeze it, I recommend doing so before adding the glaze just for the sake of convenience, but you can freeze it with it as well.
Wrap it in plastic wrap and then a layer of aluminum foil and store it in a freezer safe container for up to 1 month. Thaw it in the refrigerator or on the counter; make a fresh chocolate topping,
More Chocolate Desserts
- Loaded Chocolate Rice Krispie Treats
- Easy Chocolate Caramel Cake
- Chocolate Cream Pie
- Chocolate Hummus
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Best Fudgy Chocolate Sweet Potato Cake
Ingredients
- 2 cups all-purpose flour
- ½ cup cacao powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweet potato puree
- 1 ⅔ cup milk
- 1 ½ cups brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
- Non-stick cooking spray or butter for the cake pan.
- ¾ cup chocolate chips melted for topping
Instructions
- Preheat the oven to 350° F and grease the bundt pan with non stick cooking spray, butter or vegan butter.Non-stick cooking spray or butter for the cake pan.
- In a medium bowl, add the flour, cacao powder, baking powder, baking soda, and salt.2 cups all-purpose flour, ½ cup cacao powder, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate large mixing bowl, add the sweet potato and milk and mix until combined well.1 cup sweet potato puree, 1 ⅔ cup milk
- Add in the brown sugar, vanilla extract, and apple cider vinegar and whisk until combined.1 ½ cups brown sugar, 1 tablespoon apple cider vinegar, 2 teaspoons vanilla extract
- Place ½ cup of chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir and repeat for 15-20 seconds if needed but be careful not to overheat it or it will seize.½ cup chocolate chips
- Stir the melted chocolate into the sweet potato batter.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Pour the batter into the prepared bundt pan. Tap the pan on the counter gently and smooth the top with a spatula if needed.
- Bake for 60-65 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and let it cool for 15 minutes.
- Place a wire rack on top of the pan and turn the cake over onto the rack to cool completely.
- Melt ¾ cup of chocolate chips in the microwave as you did before and pour the melted chocolate evenly over the top of the cake.¾ cup chocolate chips
Notes
Use any milk or dairy free milk like almond milk or soy milk if you would like.
Add a cup of mini chocolate chips into the batter for extra chocolate.
Top the chocolate glaze with chopped nuts like pecans, walnut or pistachios.
I used a 9’’ pan but a 10’’ pan would also work.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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