all posts by date  recipes

Rich sweet potato chocolate cake

What would be better than enjoying a rich, chocolatey dessert and getting through your five-a-day at the time? Ok, not five but definitely 1-2! Regardless, it’s refined sugar free, nutritious and delicious! My kids loved it although the did express the feeling of it being too “rich”. You know what that means: Ahoy to chocolate lovers!


  • 200 g unbaked / ½ cup hot mashed cooked sweet potato
  • 100 g vegan dark chocolate (I used 70% cacao), chopped roughly
  • 3 tbsp maple syrup
  • 200 g unbaked / ½ cup mashed cooked sweet potato
  • 360 ml almond milk (or other thin plant milk)
  • 120 ml (½ cup smooth) almond butter
  • 200 g / 1 cup coconut sugar or other sugar
  • 180 g / 1½ cups all purpose wheat flour
  • 75 g / ¾ cup cacao butter
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • ¼ tsp fine sea



  1. Place ½ cup of hot sweet potato in a food processor together with roughly chopped chocolate. Process until all the chocolate has melted and you get a smooth frosting.
  2. Taste and add maple syrup if you feel that the mixture lacks sweetness (depends on how sweet your chocolate is and on your preference). If not using maple syrup, add almond milk to achieve a more spreadable consistency. Transfer to a bowl and set aside.


  1. Warm up the oven to 180° C and line a 900 g cake tin with baking paper. Move the oven rack a notch down from the middle position.
  2. Process ½ cup of sweet potato in the food processor with ½ cup of almond milk. Once smooth, add the remaining wet ingredients and whizz until smooth. Transfer to a large bowl. If you don’t have a food processor, you could probably mash sweet potato with a fork by adding a splash of almond milk (from the amount of milk the recipe calls for) to get a smooth puree before adding the remaining wet ingredients. If you do use a food processor, make sure you scrape all of the wet mixture that stays on the lid, blade etc. using a spatula so that the ratio of wet to dry ingredients remains correct.
  3. Sift all the dry ingredients into another bowl and mix well until thoroughly combined.
  4. Add dry ingredients to the wet ones in three batches, folding well each time. Fold gently with a spatula until there is no dry flour left, but do not overmix.
  5. Transfer the cake batter into the prepared baking tin. It should be thick.
  6. Bake for about 55-60 minutes, or until a toothpick comes out clean. Remove from the oven and allow it to cool down completely before applying the icing

You may also like

Most Popular


Pumpkin tortelli recipe

Halloween is way over but pumpkin season is not! I never used to like pumpkin, mainly because I hated “kolokotes” (Cypriot pumpkin pastries), but then after randomly having pumpkin bread, pumpkin pies, pumpkin ravioli...
Read more