My sweet potato cake recipe uses creamy sweet potato puree to make a rich and moist chocolate cake! It’s made with only a food processor. Naturally dairy AND gluten-free!
Love baking with sweet potatoes? Try my sweet potato brownies, sweet potato blondies, sweet potato muffins, and vegan sweet potato pie next.
If you’re not baking with sweet potatoes, you’re missing out.
Don’t get me wrong—I know it sounds weird, but once you take a bite of this moist, crumbly chocolate cake, you’ll wonder why you didn’t think of it sooner!
Table of Contents
Why I love this recipe
- NO sweet potato flavor. I promise you won’t be able to taste it whatsoever.
- The perfect texture. Sweet potato adds moisture and keeps the cake soft while keeping the fat content low.
- All you need is a food processor. The cake batter is made entirely in your food processor, so clean-up is done in a snap.
- Naturally diet-friendly. This recipe has no gluten or dairy because you don’t need it!
★★★★★ REVIEW
“Arman!! I MADE THIS!!!! Wowee! What a show-stopper!” – Kelley
Ingredients needed
- Coconut flour. My preferred alternative to all-purpose flour. It’s high fiber and high absorbency, helping to give the cake a perfect crumb. Sift it first to remove any clumps.
- Cocoa powder. Use either dark cocoa powder or a good quality Dutch-processed cocoa powder.
- Granulated sugar. I used white sugar, but brown sugar or coconut sugar can also be used.
- Baking powder. Gives some rise and fluffiness to the cake.
- Salt. Brings out the natural sweetness.
- Sweet potato. Cooked, cooled, and mashed. See my tips below for the best way to puree your sweet potato!
- Eggs. Room temperature eggs are best. While I haven’t tested this recipe without eggs, you’re welcome to swap them for an egg substitute. I’ve successfully made this using an egg replacer (Bob’s Ener-G is my favorite).
- Coconut oil. Gives the cake a moist texture without butter. Alternatively, vegetable oil can also be used.
- Maple syrup. For sweetness and extra moisture. Agave nectar also works.
- Vanilla extract. A must for any good cake recipe!
- Chocolate frosting. Use your favorite frosting. I’ve used both my healthy frosting and 2-ingredient frosting.
How to cook the sweet potato
You have a few options when it comes to making mashed sweet potatoes. Here’s what I suggest:
- Microwave. Follow my microwave sweet potato recipe, or cut the potatoes into chunks, place them in a microwave-safe bowl, and pour 2-3 inches of water on top. Microwave for 6-7 minutes or until fork-tender.
- Air fryer. Follow my air fryer baked sweet potato recipe, or place the washed potatoes in a greased air fryer basket and air fry at 200C/400F for 20 minutes.
- Oven. Cover the potatoes in aluminum foil and bake for 40-50 minutes, until soft.
- Stovetop. Fill a pot with water over medium heat. Bring to a boil, add the potatoes, and reduce the heat to low. Let them simmer for 30-35 minutes or until tender.
Once the potatoes are cooked and cooled, puree them separately or add them to the food processor with the remaining ingredients.
How to make sweet potato cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and grease a 9 or 10-inch cake pan.
Step 2- Make the cake batter. In a blender or food processor, add all of the wet and dry ingredients and pulse until smooth.
Step 3- Bake. Transfer the batter mixture to the greased cake pan. Bake the cake for 45-50 minutes or until a toothpick comes out clean. Allow the cake to cool completely before frosting.
Arman’s recipe tips
- Save time. When I’m short on time, I’ll use canned puree. Just make sure it’s 100% unsweetened.
- Don’t overbake the cake. Once a toothpick comes out with a few moist crumbs, it’s safe to remove from the oven. Even if the cake seems fragile, it’ll continue to cook as it cools.
- Make a double-layered cake. Double up the cake and frosting ingredients. Wait for the cake layers to cool completely before frosting and layering.
Variations
- Add spices. Whisk in cinnamon, nutmeg, or instant coffee for more flavor.
- Make a cream cheese frosting. In a large bowl, beat together softened cream cheese, vanilla, and powdered sugar until smooth.
- Play around with mix-ins. Try chopped pecans, walnuts, fresh raspberries, or toasted coconut flakes.
Storage instructions
To store: Store the leftover cake in an airtight container in the refrigerator for up to two weeks.
To freeze: Place cake slices in a freezer-safe container and freeze for up to six months. Let them thaw overnight in the fridge.
Frequently asked questions
Yes! Any mashed starch should work, and I’ve tested this cake successfully with pumpkin puree, butternut squash puree, and mashed bananas.
Yes, if you’d prefer this cake not to have any chocolate flavor, omit the cocoa powder and add an extra teaspoon of coconut flour.
More unconventional desserts to try
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Preheat the oven to 180C/350F. Grease a 9 or 10-inch cake pan and set aside.
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In a high-speed blender or food processor, add the coconut flour, cocoa powder, sugar, baking powder, salt, mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla, and pulse until smooth and combined.
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Transfer the cake batter to the greased cake pan. Bake the cake for 45-50 minutes, or until a skewer comes out clean.
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Allow the cake to cool completely, before frosting it.
* I’ve tried this with Bob’s Egg replacer, and it worked very well. I cannot vouch for flax eggs or chia eggs.
TO STORE: Store cake in the refrigerator, in a sealed container. I recommend eating the cake within 2 weeks. Any longer and the cake will become even moister.
TO FREEZE: Place slices of cake in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
Serving: 1servingCalories: 183kcalCarbohydrates: 23gProtein: 3gFat: 11gSodium: 198mgPotassium: 151mgFiber: 3gVitamin A: 45IUVitamin C: 3mgCalcium: 74mgIron: 1mgNET CARBS: 20g
Originally published September 2020, updated and republished September 2024
