Chocolate Sweet Potato Bundt Cake
A dense, rich gluten-free, dairy-free chocolate bundt cake made moist with mashed sweet potatoes — the kind of "healthy" cake that fools even the pickiest eater in the house.
- Prep Time
- 20 min
- Cook Time
- 1 hr 20 min
- Total Time
- 1 hr 40 min
- Servings
- 12 servings
I'm constantly on the hunt for a healthier version of comfort food, mostly because the traditional stuff doesn't sit well with my system anymore. Since I started baking gluten-free, I've learned that working fruits and vegetables into desserts doesn't just add nutrients — it adds moisture and texture too, which makes tricking my family into eating healthier a happy accident.
My teenage daughter came home from school, spotted this cake on the counter, and begged for a slice before she even knew what was in it. She doesn't like sweet potatoes, so I watched out of the corner of my eye as she took her first few bites. "It's good!" she said, then asked what was in it. "Chocolate," I told her. That was it. Fooled her again.
A week later I made a variation with pumpkin instead of sweet potato and brought it to my brother's for a family gathering. My sister-in-law — an excellent home baker whose opinion actually means something — took a bite and called it "dense but rich, and perfect with the chocolate and spices." I nearly asked someone to write down the date.
Ingredients
- 1/3 cup ground flaxseed meal
- 2 1/4 cups maple syrup, divided
- 2 1/3 cups oat flour
- 2/3 cup unsweetened dark cocoa
- 1 tbsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 3 cups cooked, mashed sweet potatoes
- 1 1/2 cups avocado oil
- 2 tsp. vanilla
- 1 bag dairy-free chocolate chips (Hu or Lily's), divided
- 1 tbsp. coconut or avocado oil
Instructions
- 1Preheat oven to 350 degrees. Combine the ground flaxseed meal and 3/4 cup of the maple syrup in a small bowl, stir together, and set aside to thicken.
- 2In a medium mixing bowl or standing mixer, combine the oat flour, cocoa, flaxseed mixture, baking powder, baking soda, salt, remaining maple syrup, sweet potatoes, avocado oil, and vanilla. Beat at medium speed for about 1 minute, until well combined.
- 3Measure out 1/2 cup of the chocolate chips and stir into the batter.
- 4Spoon the batter into a greased bundt pan and bake for about 1 hour 20 minutes, or until a toothpick inserted comes out with just a few crumbs.
- 5Let the cake sit in the pan for 15 minutes, then turn out onto a parchment-lined cooling rack to cool completely.
- 6In a microwave-safe dish, combine the remaining chocolate chips with the 1 tablespoon of oil and stir together. Microwave in 20-second intervals, stirring between each, until melted and smooth. Drizzle over the cooled cake.
Tips
- Chocolate Pumpkin Spice Variation: swap the mashed sweet potatoes for canned pureed pumpkin and add 2 teaspoons of pumpkin spice.
Storage & Reheating
Store in an airtight container at room temperature for 2 days for maximum freshness, or slice, wrap individually, and freeze for up to 6 months.
