RECIPE: Sweet potato chocolate cake

29 January 2016

Eating healthily doesn’t mean you have to miss out on sweet treats.

This chocolate sweet potato cake is free from flour, gluten, dairy and refined sugar. Plus, it has the added benefit of one of the best superfoods: sweet potato.

And with the sweet potato hidden in the cake, it is a great option for non-vegetable eating little people!


1 cup almond meal
1 cup rice malt syrup
1 cup cooked and pureed sweet potato
1/2 cup coconut milk
3 tbs coconut flour
3 tbs coconut oil, melted
3 tbs cacao
2 eggs, lightly beaten


  • Pre-heat oven to 180 degrees. 
  • Prepare a baking tin with baking paper. 
  • Add all the ingredients to a bowl and stir until well combined. 
  • Pour into a baking tin and place in the oven for approximately an hour (or until a test skewer comes out clean). 

If you want a healthy cake topping, try whipped coconut cream adorned with strawberries or raspberries.

Whipped coconut cream  

  • Leave a can of coconut cream in the fridge overnight. 
  • Remove the cream from the tin and place in a mixing bowl. Discard the coconut water. 
  • Add one tbs of honey/maple syrup/rice malt syrup to the coconut cream using a high-speed stick blender with a whisk attachment.
  • Whisk until thick.

For more healthy treats, check out coconut and lemon bliss balls, home-made baked beans, yummy pizza muffins, five healthy picks for family takeaways, healthy back to school brain boosters, and the key to a good breakkie.

What’s your favourite healthy treat?

Written by

Nikki McDonald

Nikki is a Nutritionist at Nourish Nutritional Management and has a Bachelor of Health Science in Nutritional Medicine as well as a Masters in Public Health Nutrition. Nikki is passionate about children’s health and nutrition, and has a special interest in coeliac’s disease, diabetes, allergies and food and behaviour.

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