Sweet potatoes in chocolate cake? It isn’t just a clever way to squeeze in veggies. This sweet potato chocolate cake is truly the best of both worlds.
Don’t judge a book by its cover just yet. It’s the chocolatey goodness that you cannot resist and nutrition that you won’t want to miss. It’s high fiber ingredients make it the perfect breakfast or pick-me-up snack to power through the day. Enjoy this sweet potato chocolate cake alone, or crumble it into a Greek yogurt fruit bowl for a breakfast dessert.
Baking and Cooking with Sweet Potatoes
But who wants the hassle of prepping sweet potatoes? The trick is to do it once in a while, and freeze them! Then, later on, you can add them to pretty much everything. Bread, soups, bowls, stir fry, cakes, brownies, cookies, and bars. They help add moisture and sweetness to baked goods, cutting down on added fat and processed sugar. Hello healthy habits! And, most importantly, they make everything taste better!
Baking with Oat Flour
This delicious loaf is also made with oat flour, which is a fabulous alternative to wheat flour. Having a childhood history of food allergies, I’ve been baking with gluten-free oats f-o-r-e-v-e-r! They not only add a light fluffiness to every dish, but they are also packed with beta-glucan, a phytonutrient that boosts healthy gut bacteria and lowers bad cholesterol. As for cocoa and chocolate chips – you can’t go wrong with chocolate, ever.
Breakfast Sweet Potato Chocolate Cake
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Ingredients
- ⅔ cups blanched almond flour
- ⅔ cups garbanzo flour
- ⅓ cups oat flour
- ⅔ cups cocoa powder
- 1 cup baked sweet potato about 2 large sweet potatoes pureed*
- ½ tsp cinnamon
- ⅓ cup semi-sweet chocolate chips Enjoy Life brand
- 4 tsp baking powder
- ¼ tsp salt
- ⅓ cup honey
- 2 eggs
- 1 cup unsweetened soy milk I like Silk brand. Feel free to use any milk of your choice.
- Optional – walnuts (just because they make everything taste better)
Instructions
- Preheat oven to bake at 375°F.
- Heavily grease an 8 x 8 pan with butter, coconut oil or any oil of choice thoroughly to ensure batter does not stick.
- Combine all flours and cinnamon together in a large bowl. Add in baking powder and salt and whisk well.
- Puree sweet potatoes in a blender or food processor until completely smooth.
- Combine sweet potato puree, honey and milk in a separate clean bowl. Scramble eggs and add to wet ingredients.
- Incorporate wet ingredients into dry ingredients and mix, but be careful not to over mix.
- Bake for 25 minutes or until a toothpick comes out clean from the center.
