Chocolate sweet potato cake gluten free 600

Chocolate Sweet Potato Cake Gluten Free


I’m always told that I cook with strange ingredients and yes, it’s true.

Strange ingredients aside, this Chocolate Sweet Potato Cake packs a flavour punch. It’s rich, sweet, golden and satisfying. We also have a vegan version

Cake Ingredients

  • 1.5 cups (approximately 1 large sweet potato) of cooked sweet potato (see method below to find out how to cook)
  • 85 grams dark chocolate
  • 3 medium eggs
  • 1 cups brown sugar (or coconut sugar, rapidura sugar, or any sugar you enjoy using)
  • 1 cup olive oil
  • 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
  • Half a cup cocoa powder (or cacao – you choose – read which one is best here)
  • 200 grams almond meal
  • 1 1/2 teaspoons 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. Keep skin on, and chop into cubes to roast in the oven.
  • Place chopped sweet potato on a lightly oiled baking tray and bake for approximately 30 minutes until soft when poked with a knife.
  • When cooked, let the sweet potato cool on a wire rack.
  • Blend or mash the potatoes until slightly smooth but still some ‘chunks’ remaining, and measure out 1.5 cups of potato to be used for the cake. Any extra, you can use for dinner.
  • Melt the chocolate (85grams) gently over a double boiler, on a low heat. Let the chocolate melt, then stir. Be careful not to bur the chocolate. Alternatively,  you can 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.
  • In a large bowl, whisk together the eggs, sugar and oil.
  • Slowly add the cooked potato, the melted chocolate and vanilla into the egg mixture.
  • Mix until just combined. Don’t over work it.
  • Sift the cocoa into the bowl of ingredients, and then add the almond meal, baking powder and salt.
  • 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.
  • Bake for approximately 50 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

  • 1 cup cocoa powder
  • 1 cup water
  • 4 tbsp 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

Sweet Potato Chocolate Brownies Gluten Free Dairy Free

Sweet POtato Cake gluten free for birthday party



16 thoughts on “Chocolate Sweet Potato Cake

  1. Julie says:

    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. mybeautfulthings says:

    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. Carol says:

    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. mofiz uddin says:

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  6. Marina says:

    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!).

    • thenutritionguruandthechef says:

      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. Valeria says:

    Quick question: in the ingredients, you list baking powder but in the directions you say to add the baking soda. Which is correct?

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