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No sugar! Thank you for sharing this perfect recipe. You won’t be disappointed. Cool completely in pan on wire rack. Let us know how it turns out. On lowest speed add buttermilk mixture followed by flour mixture. Delicious! The cake isn’t as sweet as most but it’s perfect with the chocolate frosting! Thank you. Yes, you can use whole wheat pastry flour. used it as a guide to try using glutein free flour and coconut flour. I’ve baked this sweet potato chocolate cake, the macaroons, cinnamon rolls, doughnuts, flat bread and they all turned out so good and yummy . One little thing…when you click on print it is the same recipe but labeled as Zucchini chocolate cake? If you try yogurt, I would stay away from fat-free and stick with full fat or 2%. This is a chocolate cake unlike any other. sour cream, 1/2 cup more powdered sugar, and 1 Tbsp. -Sally Green, Mobile, Alabama, Chocolate Sweet Potato Cake Recipe photo by Taste of Home. It’s an amazing chocolate cake. Place chocolate and vanilla in a small saucepan and set, covered, in a larger pan that you’ve just filled with boiling water. I’m sorry I have no experience with egg replacers. Thanks! The only sweet potatoes I know are orange inside. I will make this again. I am enjoying so many of your recipes. I’m not sure since I only use reduced fat sour cream. Jenny, I usually follow the recipes as published, but for your frosting, I don’t usually have sour cream on hand. I added 4 eggs,used cocnut oil, and yakon,stevia, and coconut sugar.I added 2 extra eggs but should have added 5 I think and some water and cocnut milk. Moist and chocolatey. I also used the white whole wheat flour option in the recipe. Would that be Arrowhead Mills Organic Pastry Flour that you use or King Arthur Whole Wheat Flour? Start by boiling your sweet potatoes. Add eggs, one at a time, beating well after each addition. Can I use milk, sour cream or Kefir? Set aside to cool down. I must say; next time I will add a bit more coconut sugar to make them a bit sweeter since coconut sugar is not as sweet as white sugar. Can’t believe Thanksgiving is only days away! Thank you. Instead of the butter cream frosting, I chose to make a dark chocolate ganache frosting instead and that was a big hit with my hubby and son! I’ve made this cake more than once and omg best chocolate cake I’ve ever made. I made this yesterday for my Family. I also substituted 1/2 of the white sugar with coconut sugar and half of the olive oil with coconut oil. Peel and cut the sweet potato into chunks and boil or steam until soft. Cool for 10 minutes before removing from pan to a wire rack to cool completely. The cake was nice and high and rose to fill the pan perfectly for a 2″ high cake. The color would not be a white cake with sweet potato and also, it would not taste like a white cake (flavored with vanilla) because the sweet potato would over power the cake. 3/4 cup peeled cooked, and cooled orange sweet potato (see note) 1/2 cup plus 1 tablespoon water divided; 1/4 cup pure maple syrup I have a question, if I choose to use 1/2 cup all purpose flour and 1/2 cup whole wheat pastry flour, do I still need to add the remaining 1/4 cup that makes 1 1/4 cups as stated in the recipe? 1 1/4 cups all-purpose flour (or half all-purpose & half whole wheat pastry flour), 1/4 cup unsweetened cocoa powder (Dutch process is best), 2/3 cup cooked, mashed, cooled sweet potato (one medium size), 1/2 cup vegetable oil (I use avocado oil), 1 Tablespoon unsweetened cocoa powder (I use Dutch process). Moist and beautiful texture. I finally made this cake yesterday for Valentine’s Day! Beat in sweet potatoes and vanilla until blended. The only one I’ve noticed so far is the brownies recipe. For my tastes, this could’ve used a little more sweetener & a little more salt. Taste of Home is America's #1 cooking magazine. So, my cake was made with only one cup total flour (half cup of each type). Baked them at the same temp for only 20min. Peel and chop the sweet potato, boil or steam until soft, and mash with a fork. Baked for sons bday dinner with ribs. It may require some minor ingredient changes as well as a different baking time. I made the sweet potato chocolate cake and I promise it will be the only chocolate cake I make from now on! It was just as great in the morning for breakfast! Made this cake with a leftover baked sweet potato I had in the fridge. See Substitutions in my blog. With an electric mixer on medium-high, beat the oil, sugar & eggs for 3-4 minutes until thickened. I have a bunch of sweet potatoes so thought what the heck. It’s not as simple as it seems to double a recipe when baking and just use a larger pan. Spread into pan and bake for 25 minutes or until toothpick inserted in center comes out clean. I just made this cake this evening as written, and it’s beyond delicious! Among them is this cake, which is one of our family's favorites. I baked it in a 9×9 square pan lined with parchment paper and it rose right to the top edge. Thank you! Alma, I’d say yes if you drain them so they’re not too squishy. I can’t advise further since I don’t usually take that chance so I can only suggest that if you want guaranteed results, make two separate cakes. It turned out great! Sweet Potato Chocolate Cake. I made less icing and added orange extract to it which really complimented the cake and still plenty sweet. Recipe from: dreenaburton.com Ingredients: Cake. Can’t believe Thanksgiving is only days away! I can’t wait to try this recipe. It was Amazing, and guess what? SWEET POTATO IN A CAKE. I think Publix carries it. Does it matter what color the sweet potatoes are? Loved the icing too!! My daughter has been on the road and was passing through for dinner. Thanks again. Hi Jenny! I use any brand I find. I am trying it now and it see,s great but I think it will be a heavy cake like a bundt cake. can I substitute Fage Greek Yogurt for the sour cream? I stumbled upon your website and fell in love with your approach to baking! There really isn’t any difference in the taste with making this cake with sweet potatoes. For a Richer Frosting: add 2 Tbsp. Thank you Jenny! Kids love it too and it’s healthy than most chocolate cake. In a small bowl combine buttermilk, vanilla, & mashed sweet potato. https://www.tasteofhome.com/recipes/chocolate-sweet-potato-cake more powdered cocoa. Copyright © 2020 JennyCanCook.com. BEFORE ASKING, PLEASE USE THE FAQs. I doubled the recipe and made muffins instead. I would not try it. I never have but I believe you can. https://www.tasteofhome.com/recipes/chocolate-sweet-potato-cake In a large bowl, cream butter and sugar until light and fluffy. I’ve used canned pumpkin or mashed bananas to substitute for mashed cooked sweet potatoes and all seem to work well (though keep in mind banana adds its own flavor). In a bowl with an electric hand mixer beat butter, powdered sugar, cocoa, and vanilla. Slowly add dry ingredients and mix well; stir in nuts. Maybe it can appear as a bundt cake. Stir in pecans and raisins. Thanks for an outstanding recipe! Peel and cut them into cubes then cover them … Recipe from: dreenaburton.com Ingredients: Cake. You will still need 1 1/4 cups of flour and if it were cookies, I would make the extra flour whole wheat pastry flour, but since it’s a cake and you want it soft, I would use all purpose flour for the extra 1/4 cup. It won’t be quite as light but healthier, yes. No buttermilk? Tom – so you replaced the buttermilk with the yoghurt/oil? Hi Jenny I would like to thank you for your delicious,simple and the most important thing which is healthiest recips . To guarantee a perfect cake, I suggest waiting until you have large eggs, which are the standard in most recipes. Sweet potato is full of anti-aging compounds and contributes to glowing skin. Sift all the dry ingredients into another bowl and mix well until thoroughly combined. I’m out of town for the holidays and was asked to make something special. It’s healthy, chocolatey, somewhat understated, and super special! Transfer to a greased and floured 10-in. Sift together all dry ingredients and set aside. 1/2 cup sugar of choice white, brown, coconut, or sugar free subs DUE TO CORONAVIRUS & MORE PEOPLE COOKING, I CANNOT KEEP UP WITH ALL THE QUESTIONS. Made this and it was a success! Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar if desired. Excellent, moist chocolately cake and a great way to use up a leftover sweet potato! Wish I had found you sooner! Thanks for recipe, it’s a keeper. Changes: used 1 cup white wheat flour + 2.5 cups AP flour & 1/2 cup sugar + 1/4 cup stevia blend. (I’m still waiting for the main cake to cool.). 1/2 cup coconut oil (I used unsalted butter), melted (where to buy coconut products) 1/3 cup plus 2 tablespoons coconut sugar, divided (where to buy quality sweeteners) 6 large eggs, separated; 1 1/2 cups cooked and mashed sweet potatoes, about 12 oz; 1 teaspoon almond extract; 10 ounces homemade chocolate or a good quality semi-sweet, melted and … Adjust consistency with milk, beating well. I doubled the recipe. Thank you for your healthful recipes! In a large bowl beat the sweet potatoes and oil together, then beat in the eggs one by one until well … fluted tube pan. Thank you so much for the beautiful recipes and posts! 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