Healthy Chocolate Lovers Cake

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We were blown away by this simple recipe that uses mostly healthy ingredients. Its so easy to throw together in minutes and bakes so quickly as well. You just have to have patience for the cool down frosting period. After that, prepare to be in chocolate heaven! If you like this cake you will love my 3 Ingredient Flourless Chocolate Cake or my Italian Chocolate Almond Cake aka Torta Caprese which is also gluten free.

Now for that frosting you are going to fall in love with. Avocado chocolate mousse/pudding has always been a favorite dessert of mine. Avocado has a neutral taste and silky smooth texture so when you add it to chocolate it adopts the flavor beautifully. We also have a recipe for Healthy Avocado Mousse Pudding you are going to love!

I loved adding shaved chocolate to the top of this cake but you can leave it plain or add on sprinkles – holiday themed or regular sprinkles. I personally make this cake and frosting the night before – let the cake cool overnight on the counter (in an air tight container) and the frosting stored in the fridge. Another recipe you will love is my SOKOLATOPITA (Greek Flourless Chocolate Cake).

Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment or rate the dish! LOVE YOUR LIFE!

Healthy Chocolate Lovers Cake

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4.91 from 10 votes

Servings: 8

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

This is something of a superfood chocolate cake that you will come back to time and again. The ingredients are good for you and the cake flavor is for the biggest of chocolate lovers!

Equipment

• 9 inch cake pan
• mini food processor
• Large mixing bowl

Ingredients 

US CustomaryMetric

Cake:

• 3 eggs, lightly beaten
• 1 cup sweet potato, baked + mashed or pureed
• 1/3 cup olive oil
• 1/3 cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1 cup self rising flour *
• 1/3 cup cacao powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp espresso powder (optional)

Frosting:

• 2 large avocados
• 1/3 cup cacao powder
• 1/3 cup maple syrup

Optional Topping: Shaved Chocolate or Chocolate Sprinkles

Instructions

• *If you don't have self rising flour simply add in 1 cup regular flour and 1½ tsp baking powder.

Cake:

• Preheat oven to 350℉. Line a 9 inch cake pan with parchment paper.
• In one bowl, whisk together the eggs, sweet potato, olive oil, maple syrup and vanilla until smooth. Add in the flour and cacao powder by sifting it into the bowl. Also mix in the baking soda, salt and espresso powder with a spatula until the batter is smooth. Transfer to the baking pan/dish and smooth out top. Bake for 22-25 minutes. The middle will look gooey – thats okay. Allow it to cool for 10 minutes in the pan and then transfer to a wire rack to cool completely.

Frosting:

• In a small food processor, add in the avocados, maple syrup and cacao powder. Pulse until completely smooth and fluffy. Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve!

Notes

1. Refrigerate leftovers in an air tight container in your fridge. You can freeze this cake too – wrap well, defrost and enjoy!
2. You can sub in pumpkin puree for the sweet potato.
3. Any neutral oil works here or melted butter.

Nutrition

Calories: 345kcal | Carbohydrates: 41g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 147mg | Potassium: 509mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2521IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg

Author: Stella Drivas