Best Fudgy Chocolate Sweet Potato Cake
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!
Servings 15 slices
Calories 258kcal
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
Store in the refrigerator for 3-5 days.
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.
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
Serving: 1slice | Calories: 258kcal | Carbohydrates: 52g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 187mg | Potassium: 271mg | Fiber: 3g | Sugar: 33g | Vitamin A: 3648IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg
