Sweet potato chocolate cake is moist and rich, topped with chocolate frosting. No grains and no dairy; you won’t believe there’s sweet potato in this!
1. Preheat oven to 350F
2. Grease a 9 or 10 in cake pan and set aside
3. In a high speed blender/food processor, add all ingredients and pulse until smooth and combined
4. Transfer cake batter into the greased cake pan
5. Bake cake for 45-50 min, or until toothpick comes out clean
6. Allow the cake to cook completely before frosting
Notes:
- Makes a single layer cake. Double or triple ingredients for a 2 layer or 3 layer cake
- Store cake in the refrigerator, in a sealed container. Eat within 2 weeks
- place slices of cake in a freezer friendly container; for up to 6 months. Thaw overnight in the refrigerator
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (69g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 294 | ||
Calories from Fat: 151 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 204.1mg | 7 % | |
Potassium 335.6mg | 9 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 31g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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