Chocolate Chip Sweet Potato Cake (Vegan & Gluten-Free)

Baking with sweet potato always feels quietly comforting. It brings a soft texture, gentle sweetness, and a grounded feeling that’s perfect for slow afternoons.

I made this cake on a day when I was craving chocolate but didn’t want anything too heavy. Folding melted dark chocolate into the batter creates little pockets of richness in every bite. It’s simple, a touch old-fashioned, and deeply satisfying in an easy, everyday way.

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Chocolate Chip Sweet Potato Cake

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⏱️ Time & Prep
Prep time: 15 minutes
Bake time: 35–40 minutes
Total time: ~55 minutes
Yield: 8–10 slices

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Ingredients

• 1 cup mashed cooked sweet potato (smooth, no lumps)
• 1/2 cup erythritol
• 1/3 cup plant milk (e.g., soy or almond)
• 1 tsp vanilla extract
• 1 cup oat flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• pinch of salt
• 70 g dark chocolate (chopped into small pieces)

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Instructions

1. Preheat the oven to 175°C (350°F) and line a small baking pan.
2. In a bowl, mix the mashed sweet potato, erythritol, plant milk, and vanilla until smooth.
3. In a separate bowl, combine oat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture and stir gently until a thick batter forms.
5. Top with chopped dark chocolate.
6. Transfer the batter into the prepared pan and smooth the top.
7. Bake for 35–40 minutes, until the top is set and a toothpick comes out mostly clean.
8. Let the cake cool completely before slicing; it firms up as it rests.

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Notes / Variations

• You can replace oat flour with spelt flour for a slightly more structured texture.
• Add chopped walnuts for a deeper, earthy contrast.
• If you prefer a more intense chocolate flavor, melt half of the chocolate and mix it into the batter before folding in the rest.
• Works well as muffins; just reduce baking time to 20–25 minutes.

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Nutrition (per slice, approx. 1 of 10)

Nutrient	Amount
Calories	142 kcal
Protein	4.5 g
Fat	7 g
Carbohydrates	16 g
Fiber	3 g