This healthy chocolate cake will blow your mind. Moist and gooey and covered in a delicious 3-ingredient healthy chocolate ganache, no one will believe it’s a healthy cake. It’s refined sugar free, dairy free and contains not one but two hidden vegetables!
It’s finally here. The easy chocolate cake of your dreams. A HEALTHY chocolate cake. Or at least a healthi-ER chocolate cake. As one reader put it, “It’s sneakily healthier. So my brain will be happy.”
One of my favourite easy chocolate dessert recipes is this incredible 6-ingredient gooey Swedish chocolate cake. It’s oozy, super chocolaty heaven, and I’ll continue making it when I need a delicious crowd pleasing dessert in a hurry.
But as it isn’t the healthiest thing to eat, I thought I’d try to come up with a healthier chocolate cake recipe that tastes just as good.
And it really does!
What’s so great about it?
- It’s really moist and gooey with a rich chocolate flavor. You just CAN’T TELL it’s a healthy cake.
- It’s covered in a super quick and easy thick layer of healthy chocolate frosting (tastes like mousse!).
- It’s such an easy recipe, made with only 8 easy-to-find wholesome ingredients.
- It’s a very quick healthy cake, out of the oven in just 30 minutes.
- It’s packed with ‘hidden’ superfoods (yes you read that right) – sweet potato and avocado! But don’t worry, you don’t taste either.
- It makes a perfect healthier birthday cake! I made it for my son’s second birthday. I doubled the ingredients and made a ‘digger cake‘. It came out so well!
About the ingredients
There are several ways to make healthy chocolate cakes, of course. But I really wanted to stick to ingredients that you already have in your pantry, or are really easy to find.
This is all you need.
For the cake (7 simple ingredients)
- Self-raising flour: Note that this is not the same as ‘self rising flour’ that you’ll find in the US. To make your own self-raising flour, simply mix 1.5 teaspoons of baking powder into a cup of all-purpose flour. The recipe also works with whole wheat flour!
- Olive oil: I like to use a light olive oil for its health properties. I don’t think you can taste it in the finished cake. You can however use another type of oil if you prefer, such as canola oil, avocado oil or melted coconut oil. One reader even replaced half of the oil with Greek yogurt and said it worked really well although she had to bake for slightly longer.
- Eggs: You’ll need 3 large eggs. It is also possible to make this cake egg free. Check out the FAQ section below for ideas!
- Cocoa: Because this cake has a lovely deep chocolaty flavor, I’d recommend using a high quality unsweetened cocoa powder. You can use cacao powder instead, but it might have a slightly more bitter flavor.
- Mashed sweet potato: Surprise! You’ll need a whole cup of cooked sweet potato to make this cake. No one will taste it, but you’ll feel smug watching everyone tuck into their gooey dessert knowing that it’s got a hidden veggie in it, right?
- Maple syrup: Make sure you get pure maple syrup and not a cheaper maple-flavored syrup (which is really just sugar).
- Vanilla extract: Just a teaspoon for extra flavor.
For the frosting/ganache (3 simple ingredients)
- Avocado: The second ‘hidden vegetable’! As with the sweet potato, you don’t really taste it in the finished cake. Make sure you plan ahead so that you have ripe avocado that will blend easily.
- Maple syrup: More of the good stuff! You can replace with another kind of healthy syrup such as agave syrup or date syrup if you like.
- Cocoa: As in the cake batter, make sure you use a good quality cocoa for the best chocolaty flavor.
So that’s just 8 main ingredients! (plus a tiny bit of baking soda & salt)
How do you make a healthy chocolate cake?
Could this cake get any better? Not only is it a healthier chocolate cake recipe, it’s so quick and easy to make. Even the sweet potato part is simple!
Here’s what you do.
Step 1: Prepare the sweet potato. Cook a medium sweet potato in the microwave until soft (6 to 8 mins). Then split open the skin and scoop out the flesh. It mashes really easily with a fork, or if you’d prefer to get it completely smooth you could pulse it for a few seconds in your food processor.
Step 2: Whisk the wet ingredients (eggs, vanilla, oil and maple syrup) into the sweet potato.
Step 3: Stir in the dry ingredients (flour, baking soda, cocoa, salt).
Step 4: Pour into a springform pan lined with baking paper.
Step 5: Bake for 18 minutes for the best results. I know that’s very specific but you want the top to be set but the inside still a little gooey.
Step 6: Let cool completely. Make the frosting while you’re waiting!
I know, I’m cheating a bit by calling this a 30 minute cake. You do of course need a bit of extra time for cooling and adding the frosting!
How to make a healthy frosting
This cake reminds me of a retro Sara Lee chocolate gateau (remember those?). The thick mousse-like chocolate frosting tastes very similar to the Sara Lee version. But of course it’s much healthier.
To make it just blend together the ripe avocado, cocoa and maple syrup. That’s honestly all you have to do. It’ll take just minutes.
You can even make it ahead if you like. Surprisingly, it keeps well. Just cover and keep in the fridge. The avocado won’t go brown.
Does it taste of avocado? Hmmm. If you close your eyes and think about it, yes.
But I don’t mind. I really like the rich, clean, super chocolaty taste and the smooth texture. You could even serve this frosting by itself as a chocolate mousse.
Or use it as a healthier topping for brownies or cupcakes.
What does a healthy chocolate cake taste like?
I remember agonising over what to call this. It isn’t exactly fudge cake, and it isn’t mud cake either. It’s something in between, and the exact texture varies depending on how long its in the oven – or the particular oven you have.
The first time I made it, it was a bit less gooey. Still delicious and moist, but more like a regular cake-y chocolate cake.
But the true magic happened the next time I made it. I took it out of the oven a bit sooner, and I slathered it in the healthy chocolate mousse frosting / ganache.
And it was perfect. As already mentioned, avocado and sweet potato haters can relax because you really don’t know they’re there. 😉
Had mixed results with healthy cake recipes? This is a keeper for me! it tastes like a decadent dessert. It’s so deliciously gooey and chocolaty – but without the guilt!
So if you’ve been searching for healthy cake recipes, maybe the search is over! Enjoy a piece (or two) of this without an ounce of guilt.
How to serve it
This cake really doesn’t need anything else with it. I usually grate a little dark chocolate over the top and I’m done.
But if they happen to be in season, why not pile some strawberries or other fresh berries on top just before serving?
Many readers have also used this recipe for their child’s birthday cake. It’s so easy to double the recipe and make 2 cakes instead of one. I’d also recommend doubling the frosting and using half to sandwich the cakes together and half to go on the top.
You can enjoy any leftovers with a spoon straight out of the bowl!
I even used this recipe to make a digger (construction) cake for my son’s second birthday. It was so easy to make!
Helen’s top tips
- Don’t overbake this cake! The baking time might vary a little depending on your oven, but I find 18 minutes is perfect.
- This can be a single layer, double layer or even triple layer cake. Just double or triple the ingredients, and pour into 2 or 3 round baking pans instead of one.
- If you have any sweet potato left over, freeze for next time!
More things to know (recipe FAQ)
Keep it in the fridge in an airtight container. It will keep well like this for at least 3 to 4 days, and probably longer.
When I first tried freezing this, I expected the cake part to freeze just fine, but I assumed the avocado ganache part wouldn’t. But it does! When defrosted I really couldn’t tell the difference from when it was fresh. I froze it in the middle of a large container with a lid (so that the ganache didn’t get all over the sides!) and it was fine.
You may find it easier to freeze without the ganache, though. Make the cake, then whip up the quick ganache just before serving.
I haven’t tried making this cake without eggs myself. However, a reader made the cake twice, substituting the eggs with 3 tablespoons of Greek yogurt and said it worked very well!
Here’s a good article with information about possible substitutes for eggs.
Yes! While I haven’t tried using all of these substitutes myself, others have. They work. 🙂
Honey, agave syrup, date syrup or rice malt syrup work instead of maple syrup if that’s what you have or prefer. You can even add a little brown sugar if you’re short on maple syrup.
Once, I completely forgot to add the maple syrup. The cake turned out with exactly the same texture and still tasted OK once I’d added the sweet frosting. Whoops.
No, it isn’t. It’s full of healthy ingredients, but some of them are quite calorific. If you’re on a calorie controlled diet, I suggest simply having a smaller piece. Enjoy!
I’m absolutely delighted to have discovered such a delicious (not to mention quick and easy) version of one of my favourite foods. I hope you like it as much as I do!
Need gluten-free? You can use gluten-free flour in this recipe, or try these one bowl gluten free brownies instead. / Looking for healthier party cakes? Try these healthy vanilla cupcakes with a super easy 2-ingredient frosting.
More healthier desserts
- We’ve made these Greek yogurt blueberry muffins again and again, and every time they turn out beautifully. The best part? It’s a low sugar, high protein recipe!
- In the mood for brownies? Try these guilt-free double chocolate healthy brownies with TWO secret ingredients.
- I call these banana bread waffles ‘life changing’ because they taste as good as regular waffles. But they’re made with just 3 super healthy main ingredients – oats, bananas and eggs.
- If you have a food processor or high speed blender, there’s just no excuse for not trying this 5-minute healthy chocolate banana ice cream!
- This 2-minute peanut butter mug cake is perfect for dessert ’emergencies’
Also check out this list of 25 healthier cakes (lower sugar, but still taste great!).
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30 Minute Healthy Chocolate Cake
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
For the cake
- 1 cup sweet potato mashed – see note below
- 1 cup self-raising flour NOT self-rising flour. To make self-raising flour, mix 1 cup all-purpose flour with 1.5 teaspoons baking powder.
- ½ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 3 eggs lightly whisked
- 1 teaspoon vanilla
- ½ cup olive oil light
- ½ cup maple syrup
For the chocolate mousse ganache
- 2 avocados ripe
- ½ cup cocoa powder
- ½ cup maple syrup
For the cake
- Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
- Preheat the oven to 355F/180C.
- Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
- Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
- Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
- Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.
- Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.
For the frosting
- Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.
Can you put strawberries? ☺️
Hello Lorena! What I would do is slice up some strawberries and arrange them on the top of the frosting. I hope you enjoy it!
How long would you cook for cupcakes instead of whole cake?
Hello Kiara! I’ve actually never tried this but I think it will work really well. Generally cupcakes take a third to a half of the time that a whole cake does. I’d recommend starting with half the time and then checking every minute or two until they’re perfect. Good luck, and I’d love to know how you get on!
My husband has had to switch to a low-carb diet, but I still wanted him to be able to enjoy a chocolate cake for his birthday. This cake is perfect! I substitute almond/coconut flour and date syrup to add more fiber and less carbs. I told people it was a dark chocolate cake, but no one guessed that it had sweet potato or avocado in it. I think it’s my new favorite cake recipe! Ice made it 3 times in 3 weeks for different events. And I’ve been singing it’s praises to my entire family. Plus, I love the taste of the frosting and don’t feel guilty eating it.
Ahhh sooo happy to hear this, Janel! I love that you switched out the flour and sweetener and it still came out well. My favorite part about this cake is shocking people when you tell them the ingredients. Thank you so much for the extra vote of confidence and I hope you enjoy it many times more! 🙂
Hi , amazing cake, never made a chocolate cake like this and it tastes soooo good !
Has anyone tried to make this with gluten free flour? And if so, curious to know if much different
Hi Kate! So happy you enjoyed it! Others have tried it gluten free and it’s worked well. Since it’s such a moist cake from the other ingredients, I think you’ll be fine. 🙂
Suzanne Miles says
This was such an amazing cake! I promised my 4 year old we could make a chocolate cake and instead of going for the sugar and butter laden alternative, I thought we would try a healthier option and I’m so glad we did! I’m transformed. I’m always looking for healthier options and can’t believe how like a ‘normal’ cake this tastes!! Thank you, we will be making it again! 😋
Ahh this is so good to hear, Suzanne! I’m so glad it worked out so well for you and you’re going to make it again. 🙂