A chocolate cake on a glass cake stand with a slice taken out of it

Healthy chocolate cake

  • serves 14
  • Easy

We've given classic chocolate cake a healthy twist by using sweet potatoes, sticky dates and almond milk. Using dark chocolate and cacao powder gives it a wonderful richness

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Bake this healthy chocolate cake, then check out our chocolate fudge cakeeasy chocolate cakevegan chocolate cake and more chocolate dessert recipes. For more healthy bakes, check out our healthy blondies, sugar-free banana breadsugar-free cookies and healthy muffins.

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Ingredients

  • sweet potatoes 300g
  • dates 250g, (after stones removed)
  • cold-pressed rapeseed oil 75ml
  • almond milk 350ml
  • cider vinegar 1½ tbsp
  • wholemeal self-raising flour 350g
  • cacao powder 50g
  • bicarbonate of soda 1 tsp
  • vanilla extract 1 tsp
  • dark chocolate 150g, roughly chopped, plus 10g, grated
  • orange 1, zested, juiced to make 1 tbsp

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Pierce the sweet potatoes in several places, then put on a small tray. Bake for 1 hour or until soft throughout, then remove from the oven and leave until cool enough to handle.

  • Step 2

    Put the dates in a medium bowl and cover with just-boiled water. Leave to soak for 30 minutes. Drain, reserving 2 tbsp of the soaking water, and put the dates and reserved water in a mini food processor. Blitz until smooth.

  • Step 3

    Oil the bases and sides of two 20cm loose-bottomed sandwich tins using ½ tsp of the oil, then line the bases with baking paper. Put the almond milk in a jug, add the vinegar and leave to sit. Sift the dry ingredients into a large bowl. Make a well in the centre and add the puréed dates, almond milk, oil and vanilla. Beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 minutes or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10 minutes, then turn out onto wire racks to cool completely.

  • Step 4

    Scrape the insides of the sweet potatoes into a medium pan. Add the chocolate and, on a low heat, continuously mix until the chocolate is melted and the mixture is mostly smooth. Transfer the mixture to a food processor while still warm, along with the orange zest and juice. Blitz for 2 minutes until completely smooth. If the mixture looks too thick, add 1-2 tbsp of just-boiled water and continue to beat until smooth. Leave to cool, then spread all over the cake. Decorate with the grated chocolate.

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Nutritional Information

  • Kcals 284
  • Fat 11.2g
  • Saturates 3.3g
  • Carbs 38.4g
  • Sugars 18.5g
  • Fibre 3.9g
  • Protein 5.2g
  • Salt 0.5g
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