Dark Chocolate Sweet Potato Cake with Chocolate Frosting (No Sugar Crash Edition)
Dark Chocolate Sweet Potato Cake with Chocolate Frosting (No Sugar Crash Edition)
Ingredients
For the Cake
- 1 sweet potato, medium, cooked and mashed (about 1 cup)
- 2 large eggs
- 1/2 cup unsweetened Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Chocolate Frosting
- 1 can full-fat coconut cream, 13.5 ounces, chilled overnight in the refrigerator
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol, or other powdered sugar-free sweetener
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour (with almond flour) an 8-inch round cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Cook the sweet potato until very tender. You can boil it for 15-20 minutes, or microwave it for 5-7 minutes until soft. Once cooked, peel and mash it thoroughly until smooth. Measure out 1 cup of mashed sweet potato.
⏱️ 20 min
- 3
In a large mixing bowl, combine the mashed sweet potato, large eggs, unsweetened Greek yogurt, unsweetened almond milk, maple syrup, melted coconut oil, and 1 teaspoon of vanilla extract. Whisk until well combined and smooth.
⏱️ 10 min
- 4
In a separate medium bowl, whisk together the almond flour, 1/2 cup unsweetened cocoa powder, baking soda, baking powder, and 1/4 teaspoon of salt.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
⏱️ 2 min
- 6
Pour the cake batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting.
⏱️ 30 min
- 8
To make the frosting, open the chilled can of coconut cream without shaking it. Scoop out the thick, solid cream from the top, leaving any liquid behind. Place the thick cream into a cold mixing bowl.
⏱️ 3 min
- 9
Add 1/4 cup unsweetened cocoa powder, powdered erythritol, 1 teaspoon vanilla extract, and 1/8 teaspoon salt to the coconut cream. Using an electric mixer, whip on high speed for 3-5 minutes until light, fluffy, and smooth.
⏱️ 5 min
- 10
Once the cake is completely cool, spread the chocolate frosting evenly over the top and sides of the cake. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dark Chocolate Sweet Potato Cake with Chocolate Frosting (No Sugar Crash Edition)
Ingredients
For the Cake
- 1 sweet potato, medium, cooked and mashed (about 1 cup)
- 2 large eggs
- 1/2 cup unsweetened Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Chocolate Frosting
- 1 can full-fat coconut cream, 13.5 ounces, chilled overnight in the refrigerator
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol, or other powdered sugar-free sweetener
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour (with almond flour) an 8-inch round cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Cook the sweet potato until very tender. You can boil it for 15-20 minutes, or microwave it for 5-7 minutes until soft. Once cooked, peel and mash it thoroughly until smooth. Measure out 1 cup of mashed sweet potato.
⏱️ 20 min - 3
In a large mixing bowl, combine the mashed sweet potato, large eggs, unsweetened Greek yogurt, unsweetened almond milk, maple syrup, melted coconut oil, and 1 teaspoon of vanilla extract. Whisk until well combined and smooth.
⏱️ 10 min - 4
In a separate medium bowl, whisk together the almond flour, 1/2 cup unsweetened cocoa powder, baking soda, baking powder, and 1/4 teaspoon of salt.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
⏱️ 2 min - 6
Pour the cake batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting.
⏱️ 30 min - 8
To make the frosting, open the chilled can of coconut cream without shaking it. Scoop out the thick, solid cream from the top, leaving any liquid behind. Place the thick cream into a cold mixing bowl.
⏱️ 3 min - 9
Add 1/4 cup unsweetened cocoa powder, powdered erythritol, 1 teaspoon vanilla extract, and 1/8 teaspoon salt to the coconut cream. Using an electric mixer, whip on high speed for 3-5 minutes until light, fluffy, and smooth.
⏱️ 5 min - 10
Once the cake is completely cool, spread the chocolate frosting evenly over the top and sides of the cake. Slice and serve.
⏱️ 5 min