Sweet Potato Chocolate Cake

Sweet Potato Chocolate Cake

Sweet Potato, or Kumara as us Kiwi’s call it, has got to be one of the most versatile veggies available. There are so many ways you can cook it, you can add it to chocolate cake, use it to make sourdough bread, make it into chips, in fact you can even toast it in the toaster!

This Sweet Potato Chocolate Cake is packed full of goodness and seriously tastes amazing. It is a rich and dense chocolate which is great as you really only need a small piece to satisfy those sweet cravings.

Serve it with Greek yoghurt for a super tasty dessert that will sure impress you’re friends and family. They will never guess it contains 1 & 1/2 cups of sweet potato 😊

With all of my healthy treats I always use an unscented coconut oil as otherwise I find the coconut oil taste can be a little overpowering especially with raw treats. I buy Blue Coconut from Pak'nSave which comes in a 1L tub - perfect for cooking, baking, taking your make up off and giving to the dog too (it’s apparently very good for their ear health πŸ‘Œ).

Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊

Sweet Potato Chocolate Cake

Sweet Potato Chocolate Cake

Ingredients:

1 & 1/2 cups mashed sweet potato/kumara
1 cup coconut milk
1/2 cup Blue Coconut Coconut Oil
1/2 cup pure maple syrup (or honey, coconut nectar etc)
4 eggs
1 tsp vanilla extract
Juice of half a lemon
3/4 cup 100% cocoa powder
1/2 cup coconut flour
1/2 cup ground almonds
1/2 tsp baking soda
Pinch of sea salt

Chocolate Icing:

3/4 cup coconut milk
1/2 cup Blue Coconut Coconut Oil
2 Tbsp maple syrup
1/3 cup 100% cocoa powder

Instructions:

  1. Pre-heat the oven to 180 degrees fan-bake. Line a cake tin with baking paper.

  2. In a large bowl mix the mashed kumara and the rest of the wet ingredients.

  3. Add the dry ingredients and fold through.

  4. Pour the cake batter into the lined cake tin. Bake for 35-40mins or until cooked through.

  5. To make the icing mix all ingredients in a bowl. Place in the fridge for 10-20 mins to thicken up.

  6. Once the cake has cooled down completely, spread the icing over the top.

Serves 10-12 pieces

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community πŸ˜ŠπŸ’›


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