Chocolate Potato Cake

This rich chocolate cake with potato is gluten free and dairy free. Your fork will cut right through this crumby cake like butter and everyone will be amazed 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! And if you love paleo-friendly desserts, try these paleo brownies and coconut flour chocolate chip cookies next.

It's not always easy to find a quality chocolate cake recipe that's also healthy and easy to make, but we've done it! This ultra rich chocolate potato cake has the best texture and the peanut butter frosting is unbelievable. It makes a great birthday cake, especially kid's birthdays!

Ingredient Notes

• Sweet potatoes: we like the sweet taste and creamy texture sweet potatoes gives this recipe, but you could use regular mashed potatoes.
• Eggs: room temperature is best.
• Coconut oil: this is a great dairy-free option, but unsalted butter or vegan butter are great options.
• Sweeteners: Maple syrup and coconut sugar.
• Coconut flour: this type of flour absorbs a lot of moisture, which is why we don't need very much. You cannot swap this ingredient equally for any other type of flour.
• Unsweetened cocoa powder: for all that rick chocolate flavor!
• Pure vanilla extract, baking powder and salt

How to Make Chocolate Potato Cake

Here are the step by step photos to make chocolate potato cake. Skip down to the recipe card for the full recipe.

1. Prep potatoes: Peel and cube thee sweet potatoes (for the cake and the frosting). Add them to a large saucepan and cover with water one Bring them to a boil over high heat then turn the heat down to medium-low and simmer until the sweet potatoes are fork tender, about 5 minutes.
2. Cake batter: Add the potato mixture and the rest of the cake ingredients to the food processor or large bowl with an electric mixer fitted with the paddle attachment. Beat or blend the batter (on low speed first) until it's smooth and creamy, about 2 minutes, scraping down the sides of bowl as needed.
3. Bake: Pour batter evenly in the prepared pan and smooth it out to the sides of the pan with a rubber spatula. Bake cake for 45-50 minutes or until the edges of the cake are set and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack before frosting. You can place the cakes in the fridge or freezer to speed up the process.
4. Frosting: add the reserved 2 cups of mashed sweet potatoes with the rest of the frosting ingredients to the bowl of a food processor. Blend on high until really smooth and creamy. Spoon the frosting on top of the cake and spread evenly to the edges.

Expert 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 cake pans and make a mini layer cake.

Make-Ahead and Storage Instructions

• Make-ahead: boil and mash the sweet potatoes up to one week before making it to remove that step. Alternatively, bake the cake and store, unfrosted, in the fridge for up to a week.
• Freeze-ahead: Make the cake all the way through then allow to cool completely, wrap in plastic wrap and store in the freezer for up to 4 months until ready to frost.
• Storage: store the cooled and frosted cake in an airtight container in the fridge for up to one week.

I’d love for you to give it a star rating ★ below if you make this recipe. You can also tag me on Instagram so I can see it!

More Chocolate Desserts

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

Chocolate Potato Cake

This rich sweet potato 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.

3.75 from 39 votes

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 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
• ½ cup coconut oil or vegan butter room temperature
• ½ pure maple syrup
• ½ cup coconut sugar or brown sugar
• ¼ cup coconut flour
• 1 cup cocoa powder
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1 teaspoon salt

For the frosting:

• 1 ½ cups mashed sweet potato (about 1 medium sweet potato)
• ½ cup natural peanut butter sub ½ an avocado for paleo version
• ½ cup pure maple syrup
• ⅓ cup cocoa powder
• 2 teaspoons vanilla extract
• ½ teaspoon salt

Recommended Equipment

• Square Baking Pan
• Food Processor or Electric Mixer

Instructions

• Preheat the oven to 350°F. Spray a 9x9 inch baking pan with cooking spray then line the bottom and sides 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 place on a cooling rack 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

Nut-free version: swap half an avocado for the peanut butter.

Fridge: store the cooled and frosted cake in an airtight container in the fridge for up to one week. To freeze, wrap the cooled cake only in plastic wrap then store it in an airtight container in the freezer for up to 4 months. Thaw overnight in the fridge before frosting.

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!