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! 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).
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Healthy Chocolate Lovers Cake
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!
Notes
- Refrigerate leftovers in an air tight container in your fridge. You can freeze this cake too – wrap well, defrost and enjoy!
- You can sub in pumpkin puree for the sweet potato.
- Any neutral oil works here or melted butter.
Nutrition
Hungry for more?
Hi Stella,
First just wanted to say you’re a legend 😊 My son is an extremely fussy eater and does not eat vegetables. Your cake was a big hit so I’m so greatful to God and you for your creative healthy recipes. Sending you prayers all the way from Melbourne Australia:)
Next step is to try this with all purpose flour gluten free flour as you suggested below but could I try it with Almond flour? Thank you 🙏
Hi, when you say to add maply syrup are you saying like Mrs. Butterworth’s or something fancier or what please?
Hi Kat, I mean maple syrup. I will link what I use below for reference.
https://amzn.to/446MEsU
Hi Stella and Kat! I lived in Vermont for over 30 years. We had a saying up there….Life is too short for fake maple syrup!!!
Looks delicious, do you have a gluten free alternative (pre-mix, almond flour or coconut flour)? Thanks for sharing
I have been making this almost weekly. I love a nightly chocolate dessert and this has been perfect. All my friends love it too!
Hi Riley, I LOVE to read that! Thank you so much for coming back to share your feedback with everyone! Cheers to a nightly chocolate dessert!
THIS is delish! I didn’t have an avocado, so I went with a little buttercream frosting. I think it would be really good with some semi-sweet chips sprinkled on top and served with whipping cream or just plain cream.
This was tasty considering it’s made with healthier ingredients. It was easy to make. I added espresso to the frosting too.
This is my favorite dessert!
Can I use buckwheat flour instead of the flour? Or another gf flour?
HI Lauren, I haven’t tried it so I cannot say for sure if it will work! I’m confident gluten free all purpose flour will work here though
Hi Stella, I used Almond Flour and THE CAKE turned out great. I subbed two frozen banannas with one tbsp. peanut butter and 1-2 Tbsp unflavored CACAO AND blended it all together and that was the frosting. (Fabulous)!!!
Hi Denice, This version of the cake sounds amazing! Thank you for coming back to share your feedback with us! Its super helpful!
This cake hit the spot! I used gluten free cassava flour because I have cancer and I’m not supposed to eat gluten (or sugar of course). I checked the cake with a toothpick at 22 minutes and it was still a little goopy; I ended up baking mine for 30 minutes and after it cooled it was dense and “cakey”, and I loved it! The avocado frosting is super smooth and creamy. I added a little xylitol to the frosting because I didn’t think it was quite sweet enough with just the maple syrup and it turned out amazing. I sprinkled some sugar-free cocoa nibs on top and they gave it a satisfying sweet crunch! Best “sugar free, gluten free” chocolate cake ever!
Hi Stella,
Such a nice recipe. I need to get used to eating desserts sometimes without sugar. It takes getting used to. It is So moist and I love that in a cake. Baked it for 20 min. I think I can do 18 next time. I made my own whipped cream with a teeny bit of sugar. Will def make this again and saved it to my Pinterest page. Thank you 🙂
love it!
Hi Geo, I’m so glad you liked it!