Japanese Sweet Potato Chocolate Cake
Japanese Sweet Potato Chocolate Cake
Ingredients
- 1 1/2 cups Japanese sweet potato, steamed and mashed until smooth
- 1 egg, large
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons almond milk
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round baking dish or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the mashed steamed Japanese sweet potato, egg, unsweetened cocoa powder, and almond milk.
⏱️ 5 min
- 3
Using an electric mixer on medium speed, beat the ingredients until the mixture is completely smooth and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated. The sweet potato will provide structure, and the cocoa will add rich flavor.
⏱️ 5 min
- 4
Pour the prepared cake batter into the greased or lined baking dish, spreading it evenly with a spatula.
⏱️ 2 min
- 5
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is set. The slow baking allows the natural sugars in the sweet potato to caramelize beautifully.
⏱️ 45 min•🌡️ 350
- 6
Remove the cake from the oven and let it cool in the dish for at least 10 minutes before slicing and serving. This cake is moist, satisfying, and surprisingly light.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Sweet Potato Chocolate Cake
- 1 1/2 cups Japanese sweet potato, steamed and mashed until smooth
- 1 egg, large
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons almond milk
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round baking dish or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the mashed steamed Japanese sweet potato, egg, unsweetened cocoa powder, and almond milk.
⏱️ 5 min - 3
Using an electric mixer on medium speed, beat the ingredients until the mixture is completely smooth and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated. The sweet potato will provide structure, and the cocoa will add rich flavor.
⏱️ 5 min - 4
Pour the prepared cake batter into the greased or lined baking dish, spreading it evenly with a spatula.
⏱️ 2 min - 5
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is set. The slow baking allows the natural sugars in the sweet potato to caramelize beautifully.
⏱️ 45 min•🌡️ 350 - 6
Remove the cake from the oven and let it cool in the dish for at least 10 minutes before slicing and serving. This cake is moist, satisfying, and surprisingly light.
⏱️ 3 min