Healthy Chocolate Lovers Cake
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!
Now for that frosting you are going to fall in love. 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.
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.
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Healthy Chocolate Cake
Equipment
- 9 inch cake pan
Ingredients
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!
Hi, When you write 17g of sugar is for 100g of cake, or for the whole cake.
It lokes delicious. Congrats.
its per serving!
Is the sweet potato baked first?
Hi Jennifer, I used canned pureed sweet potato here but if you don’t have just bake your sweet potato until soft tender and then mash it.
Can you use almond flour in place of regular flour with the baking soda?
Hi, I havent’ tried that flour in this recipe but it could work with the combination of coconut flour and almond flour. Pls let us know if you try it!
can I sub the eggs for something? more milk or flax seed ? what would you suggest , thanks
Did you boil or steam the sweet potatoes first or just blend it raw?
You need either canned pureed sweet potato (that’s what I used) or you need to bake a sweet potato and then mash it.
how “maplely” will this taste? not my favorite flavor but the cake sounds so good…
Hi Karen, its funny you ask that because the original recipe calls for more maple syrup and i decreased it. It is the perfect level of sweetness and not too maply in my opinion! Enjoy!
Can you use canned pure pureed pumpkin in place of the sweet potato?
Hi Tina, yes you can, just maybe add a teensy bit more maple to make up for it…. or don’t it will still be delicious!
Guilt free yumminess!! Love, love, love!
Hi Nicci and thanks for trying the cake!