Why You’ll Love This Recipe

Chocolate Sweet Potato Cake is a moist, rich, and decadent dessert that sneaks in nutritious sweet potatoes for extra moisture and natural sweetness. The earthy sweetness of the potatoes pairs beautifully with cocoa, creating a velvety texture and deep chocolate flavor. Perfect for those looking to add a healthier twist to their favorite chocolate cake, this recipe is both satisfying and unique.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potato pureeunsweetened cocoa powderall-purpose floursugarbaking powdersaltvegetable oileggsvanilla extractmilkapple cider vinegardark chocolate chips (optional)

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.

In a separate bowl, combine the sweet potato puree, oil, eggs, vanilla extract, milk, and vinegar. Mix until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Fold in the chocolate chips if using.

Pour the batter into the prepared pan and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar or frost as desired.

Servings and timing

This recipe yields one 9-inch round cake (about 8 slices).
Preparation time: 20 minutes
Baking time: 35-40 minutes
Cooling time: 30 minutes
Total time: 1 hour 20 minutes

Variations

Add a teaspoon of cinnamon or espresso powder to enhance the chocolate flavor.
Top with cream cheese frosting or chocolate ganache for extra indulgence.
Use whole wheat flour for a nuttier taste and more fiber.
Replace sugar with coconut sugar or maple syrup for a natural sweetener alternative.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze individual slices for up to 2 months.
To reheat, microwave a slice for 15-20 seconds or warm in a 300°F (150°C) oven for 5-10 minutes.

FAQs

Can I use canned sweet potato puree?

Yes, just ensure it’s 100% sweet potato with no added sugar or spices.

Does the cake taste like sweet potato?

Not strongly—the sweet potato adds moisture and sweetness without overpowering the chocolate flavor.

Can I make this cake gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend for baking.

Is this cake vegan?

Use plant-based milk, flax eggs, and vegan chocolate chips to make it fully vegan.

Can I add nuts?

Absolutely—chopped walnuts or pecans work well in this cake.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder is best, but Dutch-processed can also work.

Can I make cupcakes instead?

Yes, bake in a muffin tin for 18-22 minutes at the same temperature.

Can I use honey instead of sugar?

Yes, but reduce the milk slightly to balance the moisture.

Is this cake suitable for kids?

Yes, it’s a kid-friendly way to sneak in vegetables!

Can I skip the chocolate chips?

Yes, the cake is still delicious without them.

Conclusion

Chocolate Sweet Potato Cake combines indulgent chocolate flavor with wholesome ingredients for a dessert that feels both comforting and nutritious. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, this cake is sure to impress with its rich texture and surprising ingredient twist.