Description
This decadent, flourless chocolate cake is a testament to the magic of whole foods. By combining smooth mashed sweet potatoes with rich cocoa powder and creamy almond butter, this dessert achieves a moist, fudgy texture without the need for refined flours or sugars. Naturally sweetened with maple syrup and bound with eggs, it offers a sophisticated, cocoa-forward experience that is as nourishing as it is indulgent. Perfect for those who crave a wholesome treat that feels like a gourmet torte.
Ingredients
2 cups cooked and mashed sweet potato
1 cup creamy almond butter
3/4 cup high-quality cocoa powder
1/2 cup pure maple syrup
3 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan.
In a large bowl, whisk the eggs, maple syrup, vanilla extract, and almond butter until smooth.
Add the mashed sweet potato to the wet mixture and whisk until well combined.
Sift in the cocoa powder, baking soda, and salt, mixing until the batter is uniform and smooth.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow the cake to cool in the pan for at least 20 minutes before slicing.
Notes
The cake tastes even better after it has fully cooled or been refrigerated, as the flavors meld together over time. Store in an airtight container in the refrigerator for up to 5 days. For a topping, serve with fresh berries or a dollop of Greek yogurt.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg