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Healthy chocolate lovers cake with avocado chocolate frosting 1

Healthy Chocolate Lovers Cake

This moist and rich chocolate cake is made with sweet potato, naturally sweetened with maple syrup or honey, and topped with a creamy avocado chocolate frosting. A healthier twist on classic chocolate cake that still satisfies every chocolate craving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 eggs lightly beaten
  • 1 cup sweet potato baked and mashed or pureed
  • 1/3 cup olive oil
  • 1/3 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 cup self rising flour or 1 cup regular flour plus 1 1/2 teaspoons baking powder
  • 1/3 cup cacao powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp espresso powder optional
Frosting
  • 2 large avocados
  • 1/3 cup cacao powder
  • 1/3 cup maple syrup
Optional topping
  • shaved dark chocolate or chocolate sprinkles

Equipment

  • 9 inch cake pan
  • Mini Food Processor
  • Large mixing bowl
  • Spatula
  • Wire Rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9 inch cake pan with parchment paper.
  2. In a large mixing bowl, whisk together the eggs, mashed sweet potato, olive oil, maple syrup, and vanilla until smooth and creamy.
  3. Sift the flour and cacao powder into the bowl. Add baking soda, salt, and espresso powder if using. Gently mix until smooth, avoiding overmixing.
  4. Pour the batter into the prepared pan and smooth the top evenly.
  5. Bake for 22 to 25 minutes. The center may look slightly soft but will firm as it cools. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. To make the frosting, blend avocados, cacao powder, and maple syrup in a mini food processor until smooth and fluffy.
  7. Once the cake is completely cool, spread frosting evenly over the top. Add shaved dark chocolate or sprinkles if desired. Slice into eight portions and serve.

Notes

This cake stays moist thanks to the sweet potato and olive oil. For best texture, ensure the cake is fully cooled before frosting. Store leftovers in the refrigerator for up to 3 days.