Sweet Potato and Orange Chocolate Cake

Routinely Rachel
by Routinely Rachel
8 Slices
1 hr 10 min

Orange you glad that chocolate and weekends exist?


National Chocolate Cake Day was January 27th. Did you celebrate? The day gave me motivation to come up with this sweet potato chocolate cake. Take note that this recipe is vegan AND gluten-free. I knew that sweet potato brownies were delicious so I figured sweet potato chocolate cake would be just as good…if not better!

The recipe came together fairly quickly but my first go at it was just a bit bland. That’s how the orange joined the party!! Let me be clear, adding sweet potato in no way makes a cake taste like vegetables – even if it makes the cake secretly healthy! The potato adds moisture and natural sweetness so that the recipe doesn’t require added, refined sugar. The orange adds a nice tartness, especially if you add the zest on top.

Sweet Potato and Orange Chocolate Cake
Recipe details
  • 8  Slices
  • Prep time: 25 Minutes Cook time: 45 Minutes Total time: 1 hr 10 min
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Ingredients
  • 1 medium sweet potato
  • 3/4 cup almond milk
  • 1/4 cup coconut oil - solid
  • 1/2 cup maple syrup
  • 1/4 cup fresh orange juice
  • 1 tsp sea salt
  • 1 1/4 cup almond flour
  • 1 1/4 cup gluten free flour
  • 1/2 cup cocoa powder
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup dark/vegan chocolate chips
  • Zest of one orange
Instructions
Preheat oven to 350 and line a standard bread tin with parchment paper
Poke holes in sweet potato with fork and pop it in microwave for 5 minutes and then in 2 minute increments until cooked through and soft. Let sit for 10 minutes to cool
Discard skin and add potato to food processor with almond milk. Combine until smooth. If no food processor, mix in bowl with wooden spoon until combined/smooth.
Add coconut oil to a large, microwave safe mixing bowl and microwave in 30 second increments until melted.
Add the sweet potato mixture to the melted oil along with the maple syrup, orange juice, 1/2 of the zest, salt and almond flour. Combine
Sift in the gluten free flour, cocoa, baking powder and baking soda. Combine until just blended
Fold in half of the chocolate chips
Transfer to bread tin. Gently shake to remove air bubbles and add remaining chocolate chips to top of cake.
Bake for 40-45 minutes until toothpick comes out with moist crumbs but no batter
Let cool completely before removing from tin
Top with remaining zest to serve
Tips
  • Keeps in airtight container for up to 3 days
  • Can use vegetable oil instead of coconut oil if preferred
  • Any nut milk will work
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