Sweet Potato Chocolate Cake

Written By julia cichocki

This Sweet Potato Chocolate Cake is rich, fudgy, and shockingly simple.
It’s made with one cooked sweet potato, a handful of pantry staples, and no refined sugar — just honey, cacao, and real ingredients.

It’s the kind of cake that feels decadent but still supports your digestion, your blood sugar, and your cozy holiday cravings. And the melted chocolate chip topping with fresh raspberries makes it taste like a bakery dessert.

Perfect for holiday gatherings, cozy winter nights, or when you want a chocolate cake without the heaviness.

Ingredients

For the Cake

  • 1 cooked & peeled sweet potato

  • 3 eggs

  • 3–4 tbsp honey (adjust to sweetness)

  • 6 tbsp almond flour

  • 3 tbsp cocoa or cacao powder

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • Pinch of salt

For the Topping

  • ½ cup chocolate chips

  • 1–2 tsp coconut oil

  • Fresh raspberries to garnish

Instructions

1. Prep the Sweet Potato

Bake or microwave a sweet potato until soft, scoop out the inside, and let cool slightly.

2. Blend the Batter

In a bowl or blender, combine the sweet potato, eggs, honey, almond flour, cocoa, baking powder, vanilla, and salt.
Mix until smooth and thick.

3. Bake

Pour the batter into a greased or parchment-lined 8x8 pan.
Bake at 350°F for 30–45 minutes, or until the center is set and a toothpick comes out clean.

4. Make the Chocolate Topping

Melt chocolate chips with coconut oil until glossy and smooth.
Pour over the warm cake.

5. Finish & Serve

Arrange fresh raspberries around the edges or on top.
Slice and enjoy warm or chilled.

Why This Cake Works

  • Sweet potato keeps it moist + fudgy

  • Honey adds gentle sweetness without the crash

  • Almond flour makes it gluten free + nourishing

  • Cocoa gives it a rich, deep chocolate flavor

  • Minimal ingredients but major holiday dessert energy

julia cichocki
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