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
Looking for more?
This is incredible tasting and I do NOT BAKE!! My question I do not see how many servings you are getting to arrive at your nutrition info! Ty for ppl who log super important, as a trainer who has helped 100s of women lose weight your posts are great!
Keep up the good work!
This cake is delicious!! I replaced the oil with applesauce and on day 3, it is still so moist.
Hi absolutely love this cake and my little one. Can I ask how long does it last for? Thanks
Hi Kirsty, glad its a winner for you and your family! I had mine in the fridge up to 5 days. Enjoy!
What brand Cocoa do you use?
Hi Rose, I use Navitas Natural cacao powder. Ill link it below:
https://amzn.to/47qt0qe
Hi, can i use whole wheat flour with baking powder instead of self-rising/simple flour? And can i use the same measurements? Thanks!
Hi Kate, yes you can use that flour!
Hi, Can you use sugar instead of maple syrup & the oil can it be substitute for coconut oil? Thanks
Hi Gul, i think that would work
Yum!!! Loved making this cake, had nearly everything in my cupboard and fridge, used honey instead of Maple.
Everyone who tasted enjoyed.
Thank you
Hi Nachelle, glad it was a winner for eveyrone!! Thanks for the kind feedback
I can’t use regular flour, and I saw your combo about the mix of almond flour and coconut flour but I can’t eat coconut flour either.
Thoughts on oat flour? Which do you think would sub better oat or almond?
Hi Megan, I would definitley go with the oat flour! Enjoy!
Guilt free yumminess!! Love, love, love!
Hi Nicci and thanks for trying the cake!
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!
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!
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.
can I sub the eggs for something? more milk or flax seed ? what would you suggest , thanks
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!
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.
Hi, When you write 17g of sugar is for 100g of cake, or for the whole cake.
It lokes delicious. Congrats.
its per serving!
Hi there! Could I use canned pumpkin purée instead of the sweet potato? Love all of your amazing healthy delicious recipes. 😃
Hi Tammy and thank you!
Yes, you can!