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chocolate potato cake cut into square with a bite taken out of one corner.

Chocolate Sweet Potato Cake

3.84 from 42 votes
This ultra-moist chocolate sweet potato cake is rich, fudgy, and naturally sweetened with maple syrup and coconut sugar. It's made with wholesome ingredients like mashed sweet potatoes, cocoa powder, and coconut flour, and topped with a silky chocolate peanut butter frosting—no refined sugar, dairy, or gluten in sight.
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Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 16 square pieces
Author: Molly Thompson

INGREDIENTS

Chocolate Potato Cake

  • 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
  • 2 large eggs
  • 1/2 cup coconut oil room temperature (or vegan butter)
  • 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 extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Frosting

  • 1 1/2 cups mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup natural peanut butter or 1/2 an avocado for paleo/nut-free
  • 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.
  • Cook sweet potato (10 min): Peel and cube the sweet potato (for cake and frosting) into 1-inch chunks. Add to a large saucepan and cover with one inch of water. Bring to a boil over high heat then reduce to medium-low and simmer for 5 minutes, or until fork tender. Drain and cool the pat them dry with a paper towel to remove some of the moisture.
    2 cups mashed sweet potatoes, 1 1/2 cups mashed sweet potato
    mashing cooked sweet potato in a bowl with a fork.
  • Make the cake batter (10 min): Mash the sweet potatoes with a fork. Transfer 2 cups to a food processor. Add the remaining cake ingredients and blend until smooth, 1-2 minutes.
    2 large eggs, 1/2 cup coconut oil, 1/2 pure maple syrup, 1/2 cup coconut sugar, 1/4 cup coconut flour, 1 cup cocoa powder, 2 teaspoons vanilla extract, 2 teaspoons baking powder, 1 teaspoon salt
    blended chocolate potato cake batter in a food processor.
  • Bake the cake (45 min): Pour the into the prepared cake pan and smooth out to the edges using a rubber spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
    chocolate potato cake batter spread into a baking pan.
  • Make the frosting (5 min): Add the reserved 1 1/2 cups of mashed sweet potato to the food processor with the remaining frosting ingredients. Blend on high until really smooth and creamy.
    1/2 cup natural peanut butter, 1/2 cup pure maple syrup, 1/3 cup cocoa powder, 2 teaspoons vanilla extract, 1/2 teaspoon salt
    chocolate peanut butter cake frosting in a food processor.
  • Frost and serve (5 min): Add the frosting on top of the cooled potato cake and use an offset spatula to smooth it out to the edges. Slice and serve right away or store in the fridge until you're ready to serve.
    spreading frosting onto cooled chocolate potato cake.

Notes

Prep-Ahead: Boil and mash sweet potatoes ahead of time to save prep time.
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: 220kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 320mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6041IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
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