This healthier chocolate cake is moist and soft. It only needs 4 ingredients and doesn’t require any flour, refined sugar, dairy, butter or oil. The cake takes only a few minutes to prepare and stores well.
This easy chocolate cake makes a great snack or healthier dessert. It has a rich cocoa flavor, is lightly sweet, and is very moist, soft and fudgy. It is also made with healthier ingredients.
Ingredients
- Cocoa powder
- Eggs
- Sweet potato puree
- Maple syrup
Cocoa powder: This recipe works best with Dutch process cocoa powder. Dutch process cocoa powder has a richer cocoa flavor and is not as bitter as natural cocoa powder.
Eggs: Eggs are used to provide structure for the cake. It also helps give the cake a smooth, rich texture.
Sweet potato puree: I used canned sweet potato puree but you can also make your own. If using canned sweet potato puree, make sure the only ingredient is sweet potato. If you need a substitute for sweet potato, I also have a version that uses pumpkin puree.
Maple syrup: A little maple syrup is added to provide sweetness because I didn’t find the cake sweet enough with just the sweetness from the sweet potatoes.
How to Make Healthier Chocolate Cake
- Add cocoa powder, eggs, sweet potato puree and maple syrup to a blender and blend until smooth and uniform in color.
- Transfer the batter to your prepared cake pan. Bake until done.
- Allow the cake to cool fully before serving. You can also decorate the cake with a healthier chocolate frosting.
Texture
This cake does not have the same texture as a classic chocolate cake. Is it much more moist and fudgy, but still has a rich cocoa flavor. It is also lightly sweet but not a super sweet chocolate cake.
Expert Tips
- Use Dutch process cocoa powder instead of natural cocoa powder or cacao powder. The latter two are more bitter.
- You can add a little more maple syrup (1-2 tbsp) if you prefer a sweeter cake, or add a sweet frosting on top.
- You can also omit the maple syrup if you want to reduce the sugar in this cake.
More Healthier Chocolate Cake Recipes
- 2 Ingredient No Bake Healthier Chocolate Cake
- 4 Ingredient Healthier Chocolate Banana Cake
- 3 Ingredient Healthy Chocolate Cake (No Eggs)
4 Ingredient Healthier Chocolate Cake
Ingredients
- 1 (15oz/425g) can sweet potato puree
- 1/2 cup + 2 tbsp (60 g) Dutch process cocoa powder
- 2 large eggs
- 4 tbsp (2 fl oz/59 ml) maple syrup
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom with a parchment round and cut a long strip to line the inner sides of the pan.
- Add the sweet potato, cocoa powder, eggs, and maple syrup to a blender. Blend on high until completely smooth and uniform in color, stopping to scrape down the sides as needed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 55-65 minutes or until completely set. The surface should no longer be liquidy and the surface be puffed up with some cracks.
- Let the cake cool completely before releasing it from the cake pan. While the cake can be enjoyed once cooled, I recommend placing it into the fridge for several hours, or ideally overnight. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. It will also allow the flavors to develop better and make the cake sweeter. If desired, frost cake before serving. Store uneaten leftover cake in an airtight container in the fridge or freezer.
Video
Notes
- I used Farmer's Market canned sweet potato puree.* If using canned sweet potato puree, make sure the only ingredient in the can is sweet potato. You can make homemade sweet potato puree as well.
- I used Rodelle Dutch process cocoa powder*
- You can use a solid one piece 6 inch pan but the cake will be harder to remove. It is easier to remove with a springform pan. I used this 6-inch pan.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional chocolate frosting:
- ½ cup dark chocolate chips
- ¼ cup (2 ounces) canned coconut milk (can substitute with heavy cream)
- Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
- Estimated nutrition does not include optional frosting.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I am intrigued by this recipe. I LOVE chocolate but strongly dislike maple syrup. I would appreciate someone who makes this cake commenting on the flavor of this cake. Can you taste the maple syrup???
This cake has a rich cocoa flavor and is lightly sweet. You can also omit the maple syrup if you want to reduce the sugar in this cake or simply don’t like maple syrup!
Sounds delicious can’t wait to make it
Thank you! Let us know how you like this recipe!