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sweet potato chocolate cake on parchment paper with chocolate frosting
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3.84 from 42 votes

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: angel food cake, chocolate, dairy free, gluten free, healthy, paleo, sweet potato
Servings: 16 square pieces

Equipment

  • Square Baking Pan
  • Food Processor or Electric Mixer

Ingredients

For the cake

  • 2 cups mashed sweet potato (about 2 medium sweet potatoes)
  • 2 large eggs
  • 1/2 cup coconut oil or vegan butter room temperature
  • 1/2 pure maple syrup
  • 1/2 cup coconut sugar or brown 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. 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