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This rich and decadent chocolate cake is sweet and smooth like mousse cake. It is made with only 4 healthy ingredients!
This flourless sweet potato chocolate cake is a masterclass in minimalist baking. Requiring only four main ingredients: smooth sweet potato puree, eggs, pure maple syrup, and rich cacao powder.
To be honest, we were skeptical at first mixing vegetables into a cake batter often feels like a gamble, and we truly thought it wasn’t going to come out good. However, those doubts vanished the moment it left the oven.
The preparation is incredibly simple, requiring just one bowl and a few minutes of whisking. Despite our initial hesitation, the result was a perfectly set, velvety cake that defied our expectations.
To finish, the cake is smothered in a rich chocolate frosting made by melting chocolate chips into heavy cream. This silky ganache adds a layer of indulgence that perfectly complements the airy cake.
If you like this recipe, you will also love my Healthy Chocolate Lovers Cake or my 3 Ingredient Chocolate Yogurt Cake.
Thank you for stopping by Hungry Happens! If you create this dish or any other we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
4 Ingredient Chocolate Sweet Potato Cake
Ingredients
- 1½ cups + 1 tbs (420 g) sweet potato puree
- 2 large eggs, lightly beaten
- 5 tbs maple syrup
- 1/2 cup + 2 tbs (43 g) cacao powder
Optional Add ins:
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp espresso powder
Frosting:
- 1/2 cup (90 g) dark chocolate chips
- 2 tbs heavy cream, room temp
Instructions
- Preheat oven to 350℉. Line an 6 inch round cake pan with parchment paper.
- In a large bowl, whisk together the eggs, maple syrup and vanilla. Next, whisk in the sweet potato until fluffy. Sift in the cacao powder and salt. Mix everything until batter is super smooth, fluffy and has the texture of mousse. Then, transfer to batter to your cake pan and spread out evenly. Tap the pan on your counter a few times to eliminate any bubbles. Bake for about 1 hour.
- VERY IMPORTANT: Allow the cake to set and cool in the pan for at least 2 hours. I personally allow the cake in pan to cool on a wire rack for 30 minutes and then transferred to my fridge and chilled for 2 more hours (or overnight).
Frosting:
- In mini pot, melt your chocolate chips. Transfer to a small bowl and add in the heavy cream. QUICKLY, whisk the two together vigorously until thick and smooth. Spread this out evenly on top of the cake. Shave some chocolate for aesthetic.
Notes
- Nutritional Information includes the chocolate frosting.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Recipe adapted from Kirbie’s Cravings.Com
- You can use pureed butternut squash or pumpkin instead of the sweet potato.
- You can use honey instead of maple syrup.
- This cake isn’t very sweet by itself , so I definitely recommend making the chocolate frosting.