Sweet Potato Chocolate Cake [Gluten Free | Paleo]

This rich chocolate cake is gluten free and dairy free. Your fork will cut right through this crumby cake like butter and everyone will be amazing that it has sweet potato as the base.

It's got a thick and creamy peanut butter frosting, but I'm also sharing a paleo-approved (no peanut) version of the frosting too!

Can you taste the sweet potato in this recipe?

Although the base of the recipe and frosting calls for sweet potato, you can't actually taste it because it's mild in comparison to the bold flavors of the chocolate and peanut butter.

Sweet potato chocolate cake ingredients:

• Sweet potatoes
• Eggs
• Coconut oil (room temp)
• Maple syrup
• Coconut sugar
• Coconut flour
• Cocoa powder
• Vanilla
• Baking powder and salt

How to make sweet potato chocolate cake:

1. Start by boiling your sweet potatoes. Peel and cut them into cubes then cover them in a pot with water. Bring to a boil and simmer for 5 minutes or until fork tender. Cool, mash and pat the sweet potatoes dry.
2. Add 2 cups of mashed sweet potato into a food processor with the rest of the cake ingredients and blend until smooth.
3. Pour into a 12x12 inch square pan and bake for 40-45 minutes.
4. Cool and frost!

Recipe tips:

• Do your best to get as much moisture out of the mashed sweet potatoes as possible using a clean kitchen towel or paper towel. 
• You can use canned sweet potato to save a step but you’ll need to add another couple tablespoons of coconut flour as the canned option has more moisture.
• Allow the cake to cool completely before frosting.
• You can swap out two 6-inch round pans and make a mini layer cake.

What if I want to make the frosting paleo-approved (no peanut butter)?

Instead of peanut butter in the frosting recipe, use half a ripe avocado. You won't be able to taste anything but the rich chocolate flavor!

How to make this cake in advance:

• Boil and mash the sweet potatoes up to one week before making it to remove that step.
• Make the cake all the way through then allow to cool completely, wrap in plastic wrap and store in the freezer until ready to frost.

If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

More healthy/paleo chocolate desserts:

• The best paleo chocolate layer cake
• Paleo chocolate salted cookie bars
• Chocolate paleo pecan pie
• Paleo chocolate caramel tart
• Easy paleo brownies

Sweet Potato Cake [Gluten free | Paleo]

This rich chocolate cake is gluten free and dairy free. Your fork will cut right through this crumby cake like butter and everyone will be amazing that it has sweet potato as the base.

3.71 from 34 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 45 minutes

Servings: 16 square pieces

Calories: 246kcal

Author: Molly Thompson

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Ingredients

For the cake

• 2 cups mashed sweet potato (about 2 medium sweet potatoes)
• 2 large eggs
• 1/2 cup coconut oil room temperature
• 1/2 pure maple syrup
• 1/2 cup coconut sugar
• 1/4 cup coconut flour
• 1 cup cocoa powder
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1 teaspoon salt

For the frosting:

• 1 1/2 cups mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup natural peanut butter sub 1/2 an avocado for paleo version
• 1/2 cup pure maple syrup
• 1/3 cup cocoa powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Instructions

• Preheat the oven to 350°F. Line the bottom of a 12x12 inch square cake pan with parchment paper.
• Place the peeled and cubed sweet potato for the cake and the frosting (3 medium-large sweet potatoes total) in a large saucepan and cover with water one inch above the potatoes. Cook over medium high heat until boiling then turn to medium-low and simmer until the sweet potatoes are fork tender, about 5 minutes.
• Drain the sweet potatoes and allow to cool. Pat the cooled sweet potatoes with paper towels to remove some of the moisture then gently mash with the back of a fork. Place 2 cups of the mashed sweet potatoes in the bowl of the food processor and reserve the other 2 cups for the frosting.
• Add the rest of the cake ingredients to the food processor with the sweet potatoes until smooth and creamy, about 2 minutes. Pour the batter evenly in the prepared cake pan and smooth out to the edges using a rubber spatula. Bake on the same rack in the oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow to cool completely. You can place the cakes in the fridge or freezer to speed up the process.
• To make the frosting, add the reserved 2 cups of mashed sweet potato with the rest of the frosting ingredients to the bowl of a food processor. Blend on high until really smooth and creamy.
• To top the cake, place one layer on a piece of parchment paper or plate and place a large amount of frosting on top. Smooth out to the edges in an even layer then place the other piece of cake directly on top. Scoop the rest of the frosting on top and spread to the edges and down the sides of the cake. Store in the refrigerator until ready to serve.

Notes

For the paleo version: swap half an avocado for the peanut butter.

Make ahead: Boil and mash the sweet potato in advance or make the entire cake, cool and freeze it in an airtight container.

Nutrition

Serving: 1piece | Calories: 246kcal | Carbohydrates: 32.9g | Protein: 4.7g | Fat: 12.6g | Cholesterol: 23.3mg | Sodium: 2879mg | Fiber: 4.1g | Sugar: 20.6g

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!