Sweet Potato Chocolate Cake

This cake is moist and chocolatey. No one will guess the secret ingredient!


  • (Double this for a 2-layer cake)

  • 3/4 cup peeled, cooked, and cooled orange sweet potato 

  • 1 cup pure maple syrup

  • 2 teaspoons pure vanilla extract

  • 1 cup whole wheat pastry flour (Amazon or health food stores)

  • 1/2 scant teaspoon sea salt

  • 1/2 cup cocoa powder

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda


  1. Preheat oven to 350°F.

  2. Lightly spray an 8” x 8” brownie/cake pan or a 9” round cake pan and put in a piece of parchment paper.

  3. In a blender, puree the sweet potato, maple syrup and vanilla extract until completely smooth.

  4. In a large bowl, combine the flour, sea salt, cocoa, baking powder, and baking soda.

  5. Add the wet ingredients to the dry (Add 2-3 tablespoons of water to the blender to rinse out any remaining puree and pour it into the bowl). Mix just until well incorporated.

  6. Transfer to the prepared pan, bake for 21–23 minutes, remove and let cool on a cooling rack (cake should spring back in the middle when lightly touched).

For a special occasion cake:

1.  Double the recipe and make 2 layers.

2. Warm1 jar raspberry fruit spread (Polaner or Smuckers) in the microwave and stir until smooth and spreadable.

3.  Melt 2 cups Lily's sugar free chocolate chips (Costco, Publix, Walmart) with1 cup coconut milk, heating in 30 second intervals to avoid burning the chocolate. Stir until smooth.

4.  Spread 1/2 the raspberry fruit spread on each cake layer.

5.  Pour about 2/3 cup of the chocolate mixture on the bottom layer of the cake and spread almost to the edge. Top with second cake layer, fruit spread side up. Pour the rest of the chocolate mixture over the cake, spreading on sides and top of cake. Decorate with raspberries and mint leaves, if desired.

Printable version

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