Breakfast Sweet Potato Chocolate Cake

Breakfast Sweet Potato Chocolate Cake

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. 

sweet potato chocolate cake

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Diet Gluten Free
Servings 12


  • cups blanched almond flour
  • cups garbanzo flour
  • cups oat flour
  • cups cocoa powder
  • 1 cup baked sweet potato about 2 large sweet potatoes pureed*
  • ½ tsp cinnamon
  • cup semi-sweet chocolate chips Enjoy Life brand
  • 4 tsp baking powder
  • ¼ tsp salt
  • 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)


  • 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.


*Bake sweet potatoes ahead of time, then seal in airtight container in freezer. Defrost the day before baking in the refrigerator.
Magnesium per serving: 52mg


Nutrition Facts
Breakfast Sweet Potato Chocolate Cake
Amount Per Serving
Calories 170 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 85mg4%
Potassium 430mg12%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 13g14%
Protein 6g12%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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