Chocolate and Sweet Potato Cake Gluten Free

Chocolate sweet potato browniesI’m always told that I cook with strange ingredients and yes, it’s true. They never complain though once they try it, instantly converted into a ‘strange ingredient’ user as well.

This Chocolate Sweet Potato Cake is gluten free and packs a flavour punch. It’s rich, sweet, golden and satisfying.

Cakes are normally void of nutrition, being made of processed flour, sugar and fat. This cake on the other hand replaces those non nutritious ingredients with power packed alternatives. The only slightly naughty ingredients is the dark chocolate and the teeny tiny amount in the whole cake makes it negligible in my eyes. Even the ganache on top is a much healthier (and tasty) version. Heart healthy olive oil and almond meal is used, sweet potatoes full of vitamin A, fibre and potassium, and cocoa as well as mineral rich cocoa.

Cake Ingredients

  • 300 grams cooked sweet potato (see method below for method)
  • 3 medium eggs
  • 300 grams coconut sugar, rapidura sugar (both low GI minimally processed sugars) or brown sugar
  • 240 ml olive oil
  • 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
  • 85 grams dark chocolate
  • 3 tablespoons cocoa powder (or cacao if you wish)
  • 2 cups almond meal
  • 1 1/2 teaspoon baking powder (or gluten free baking powder)
  • 1/4 teaspoon salt
  • 3 teaspoons cinnamon or chai powder


  • Pre heat oven to 180 degrees celsius.
  • To cook the sweet potato, wash thoroughly, peel, towel dry and chop into small pieces.
  • Place on a lightly oiled baking tray and bake for approximately 30 minutes until soft when poked with a knife
  • When cooked, let cool on a wire rack
  • Blend or mash the potatoes until slightly smooth but still some ‘chunks’ remaining.
  • In a separate bowl, whisk together the eggs, sugar and oil.
  • Melt the chocolate (85grams) gently over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).
  • Slowly add the cooked potato, the melted chocolate and vanilla into the egg mixture.
  • Beat until just combined. Don’t over work it.
  • Sift the cocoa. Add this and the almond meal, baking soda and salt to the wet ingredients.
  • Fold the ingredients until everything is just combined. Don’t over mix the batter.
  • Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
  • Alternatively, the mixture makes the perfect brownies. Simply pour batter into a greased and lined brownie tin. (Cooking time may be shorter due to shallower pan).
  • Bake for approximately 40 – 50 minutes (checking after 35 minutes).
  • Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
  • Remove from oven and leave to cool in the pan.

Chocolate Ganache

The recipe for this ganache is not limited to cakes. It’s wonderful as a sauce for pancakes, strawberries, or puddings.

  • 1 cup cocoa powder
  • 1 cup water
  • 4tbsp honey or maple syrup
  • 4 tbsp olive oil.


  • Place all ingredients except the olive oil in a small saucepan on high heat, stirring to combine.
  • Let mixture bubble for 5 minutes, stirring to keep it from sticking to the bottom of the pan.
  • Mixture will start to thicken.
  • Add olive oil and stir vigorously to incorporate oil into the chocolate mixture.
  • Remove from the heat and allow to cool before using it to top the cake.
  • Refrigerating the sauce will thicken the ganache further – perfect for dipping strawberries into
  • If using as a sauce, don’t refrigerate prior to serving to ensure it does not thicken further. Alternatively you can re-heat or simply straight away after cooking.



16 thoughts on “Chocolate and Sweet Potato Cake Gluten Free

  1. That is so strange, I was just trying to make sweet potato brownie for the first time last night (will probably be up on my blog within the next few days). It turned out more like a delicious mud cake though, as it didn’t hold together too well. Might give this recipe a go at some point 🙂 Looks amazing! x

  2. I love the sound of this one – made carrot cake this morning and a beautiful Chocolate Beetroot cake last week. I shall definitely try this one and am going over now to check out your beetroot recipe! 🙂

  3. I made the chocolate cake, was the best ever with the chia seeds. I really like you receipes, wondering if you could give a conversion to cups etc when posting the receipes. Thanks, Carol

  4. Pingback: Crunchy Popcorn Crumbs – Gluten Free | The Nutrition Guru and the Chef

  5. Internet can also play very vital role in health awareness because almost everyone uses internet in modern times. If you own a blog then you should spread health awareness through that blog and educate people about mental health as well. You can post videos that discuss mental illness and at the same time, you can also discuss your knowledge with more educated and more professional people online. These people can be doctors and other health related personals. Browsing on net can give you a lot of information to help you getting better health and I got a nice Health Awareness from the site

  6. I just made the cake with sweet potatoes out of our garden, it is delicious but I used the brown sugar and I’m not convinced that was a good idea. The cake just tasted like brown sugar brownie, not bad in itself but this flavour can be achieved using less costly recipes (routinely feeding your family cakes like this, if you want to use decent chocolate and almonds, is going to make a dent in the budget pretty quickly!).

    • Hi Marina,

      I’m glad you liked the cake. The reason for using those ingredients is they offer much more nutritional benefits than white flour etc. You are right, it can be more expensive but if we eat treats such as cake we prefer it contain some sort of nutritional benefits such as fibre, vitamin E and A, antioxidants, than recipes only containing sugar and white flour 🙂

  7. I just baked this cake and WOW! Just WOW! I used brown sugar and reduced it to 200g (1 cup full). Still cooling, but I couldn’t help to sneak in a taste. It is so moist and fudgy Incredibly decadent! Could easily reduce the sugar further. Glad I stumbled across this gem of a recipe. Hard to believe it’s made of sweet potato. Never looking back!.

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