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!
Jump to
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.
Surprisingly, yes!
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’
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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
Instructions
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.
Diana says
I have made this cake 10 times in the last 3 months, such a winner.
Helen says
Hello Diana! I’m so happy you like it enough to make it again and again! Coincidentally I made this again last weekend too. Just as delicious as I remember, and everyone is always so surprised by what’s in it!
Eva SC says
Hi Stephanie, my microwave is faulty so I steamed and mashed my sweet potatoes. Not sure if that is the reason I ended up with a very dense and wet cake. Appreciate it if you have any advice for me to make a better cake next time?
Helen says
Hello Eva! I’ve only ever cooked the sweet potato in my microwave, but I don’t think that steaming would make too much difference. The cake is suppose to be quite ‘gooey’, especially once you’ve added the frosting, but I wouldn’t describe it as ‘wet and dense’. You could try it again and cook for a few minutes longer if you prefer the cake to be more like a traditional sponge cake texture? I hope that works for you! 🙂
Sheila says
Hi Helen,
Do you think making with cassava flour and coconut oil will change the flavor? Making for my son’s second birthday and I try to stay away from grains if possible…
Also I like the idea in one of the comments on putting whipped cream in the middle. Do you have any “healthy” whipped cream recipes you can share? Thanks so much
Helen says
Hello Sheila! So happy you’re going to make this for your son’s birthday! I made it for my son’s second birthday too and everyone loved it! (I made it into a ‘dirt’ cake with diggers etc.!) I do think that it would work with the changes you’re thinking of, but I haven’t tried the exact substitutions. I think you might taste the coconut oil slightly but I don’t think that would matter at all. If I were you I’d make it a little ahead of the day (you can always freeze it) and try a little bite from the bottom to check it’s OK. Remember that as long as it tastes nice and chocolaty it will taste super delicious once you’ve added the frosting on top. As for the healthier whipped cream in the middle, I’d go for whipped coconut cream. You could try this recipe from Minimalist Baker. Good luck! 🙂
Sheila says
Thank you so much! Will let you know how it turns out 🙂
Dissapointed says
This says it is fat free and saturated fat free but the nutrition facts say 24grams of sugar and 4grams of saturated fat so this cake isn’t that healthy plus it has alot of calories.
Helen says
Hi! I think the ‘saturated fat’ mentioned in the nutrition label is probably from the eggs. There isn’t too much saturated fat in eggs, though. My aim with this cake was to make it more nutritious than average (2 hidden veggies!) but just as delicious as a gooey decadent cake. You’re right it isn’t low in calories but again that wasn’t my aim. My solution when something has more calories than I would like is to just have a small piece. I hope you’ll try it anyway! It usually impresses everyone who tries it!
Mac says
Very nice recipe, i get chocolate brownie texture, a bit gooey in the middle.
Sometimes it ends up being quite a heavy sponge, not sure what I do differently though.
I wondered how many days this would stay fresh in the fridge?
Thanks
Helen says
Hello Mac. So happy you like the recipe! Hmm… I really don’t know why it sometimes turns out differently. Just try only mixing the ingredients until they’re just combined. That’s the only reason I can think of for heavy sponge – when it’s mixed for too long. As for how long it will stay fresh… at least 3 to 4 days if it’s in an airtight container like a cake tin, but maybe even up to a week as it’s being kept cold. 🙂
Pari says
Thanks for the straight forward recipe 😊
I was wondering if it’s ok if I omit the maple syrup, as I find sweet potatoes are sweet enough (and also, we’re trying to reduce our glucose intake as much as possible). Thanks.
Helen says
HI Pari! Actually… one time I accidentally forgot to add the maple syrup when I made this. It came out exactly the same, but didn’t taste very sweet at all despite the fact it has sweet potato in it. However it did taste good with the ‘frosting’ on it.
Genevieve says
Searching for the perfect birthday cake for my daughter- my son is dairy-free, andi I hate using refined sugar (maple is my go to for baking due to the strong flavour of honey).
This sounds PERFECT, and sneakily healthier, so my brain will be happy 😁.
I plan to cook it fully (not gooey), and she would like it as a layer cake with (fresh) strawberry icing, do you think these would work?
Cheers!
Helen says
Hello Genevieve! I’m so happy this sounds like it’s going to suit your family for your daughter’s birthday party! I don’t think you’ll be disappointed, and it’s absolutely fine to cook it so that it isn’t gooey. Just poke a skewer or sharp knife into it every few minutes when at the end of the cooking time until it comes out clean. It’s still realllly delicious when it isn’t gooey with the avocado topping on it. Enjoy! 🙂 P.S Ah yes just remembered you’ll be adding a strawberry icing, but yes I think that will work!
Sara says
Hello! I made this for the first time the other day and my family and I loved it! Do you think I could replace the egg with a substitute to make it egg free?
Thanks!
Helen says
Hello Sara! I’m so happy you all enjoyed it! I wish I had a definitive answer for you in regards to the eggs. I’m a little worried that replacing them would change the texture too much as there are 3 eggs in the mixture, but if you’d like to experiment here’s a great article that gives some ideas for replacements. I’d probably go for either the applesauce/banana or nut butter, or a combination of these, and see how it turns out. Do let me know if you’re brave enough to try it! 🙂 https://www.healthline.com/nutrition/egg-substitutes#TOC_TITLE_HDR_15
Sara says
I’ve tried this twice now with three tablespoons of plain Greek yogurt instead of three eggs and it has worked out so well! I’ve left it in the oven for 25-27 minutes both times and it has come out cooked through, not gooey but that’s been fine for us! I then put whipped cream in the middle and the yummy avocado icing and berries on top. Delicious!! 😊
Helen says
Wow, this is so helpful to hear, Sara! Thank you so much for letting me know. I’ve heard of yogurt being used in place of eggs but I wouldn’t have guessed that it would work so well in this recipe. I love the sound of how you presented it, too!
Mmz says
Hey! This is the first time baking has gone amazingly for me and it tastes soo good, I can’t believe there’s sweet potato in this! 🥰🥰🥰
Helen says
Hello! So so happy to hear this! It’s a really easy recipe but you’ll find it’s really easy to impress people with it… especially when they find out it’s ‘healthy’. Try my avocado brownies, too!
Katharina says
Very nice cake and you can’t detect the sweet potato or avocado. I halved the recipe and it made two serves for myself, husband and 3 year old (something to look forward to tomorrow!). Baked for 18 min, lovely gooey. Very chocolaty, not too sweet. It’s quite a lot of ganache, but that’s not a bad thing haha. I would just recommend getting a good quality cocoa because it really makes the flavour and would bring the quality down if it wasn’t a good one I think. I will be making this recipe again.
Helen says
Hi Katharina, and thank you so much for the detailed feedback. It’s really useful to know you halved the recipe and it still turned out well baking for the same length of time. Thanks for the reminder about getting good quality cocoa. Absolutely right! 🙂
Neesa says
This is the loveliest healthy bake I’ve ever made! It was delicious. And simple to make. Most of my healthy bakes turn out not great but this was top quality. Like from a proper healrh food cafe. It was all gone by the next day ☺
Helen says
Hi Neesa, and thank you SO much for the feedback! I’m so happy to hear you liked it so much. My favourite ‘healthy’ recipes are the ones that don’t taste healthy. I hope you make and enjoy it many more times! 🙂
Stephanie Graves says
Can I use oat flour or does it have to be self rising?
Helen says
Hello Stephanie! I have used part wholemeal flour in this recipe but I’ve never tried oat flour. I ‘suspect’ it would work, but I’m afraid I can’t promise. If you give it a try I’d love to know how you get on! It’s an absolutely delicious cake! 🙂
Maria Bandes says
Hello, I want to make this recipe in a jar for my birthday, cake in a jar. Should i keep them in the refrigerator or at room temp? Im making them 1-2 days before.
Helen says
Hello Maria! I’ve never tried making this in a jar before, but I’m interested to hear how it turned out! Definitely keep it in the fridge but just cover it well then bring them out of the fridge a few hours before you want to eat them. I hope they turn out well!
Xuan Anh To says
Our family favourite cake!!! It is super tasty and easy to make. My son loves chocolate and I looked up healthy chocolate cake recipe for his birthday. And it turned out perfect! From that on I made this cake for every birthday, special occasion because we couldn’t get enough! Thank you for this recipe.
Btw, the nutrition facts stated at the bottom, is it for one serving or for the whole cake?
Thanks again xx
Helen says
Hello! Thank you so much for the feedback – you’ve made my day, actually. I’m so glad you like it as much as I hope people will. The nutrition info is actually for one piece of cake. While this is indeed a healthier sort of cake with hidden veggies, it’s pretty high calorie because of the avocado, maple syrup, oil etc. You could say it’s the yummiest meal replacement idea ever! 🙂
Lindsay says
Omgoodness! So yummy! I had to make a ton of substitutions but they worked out perfectly. I used oat flour, vegetable oil, added 1/4 tsp of baking powder and had to get real creative with the sweetener (one part brown sugar, honey, and agave –all I had in the pantry! lol). Will definitely be making this again! Thank you!!
Helen says
It’s always useful to know which substitutions work. Thanks for the feedback, Lindsay! I’m so happy you like it! 🙂
Senna says
This was surprisingly very good and moist. Will definitely make again
Helen says
I know what you mean, Senna. I was skeptical it would work too, but it was more delicious than I could ever have hoped. So glad you liked it too! 🙂
yin Quien Ho says
Can I replace Maple syrup with Honey in equal parts and Olive oil for vegetable oil? Thanks!
Helen says
Hello! Yes, honey works as well. I once omitted the sweetener altogether by mistake and the cake turned out exactly the same, except it wasn’t sweet enough. So yes, go for it!
Mira says
Incredibly delicious! I didnt have self raising flour i used all purpose and added some baking powder. Yummiest chocolate cake I’ve ever made. Thank you!!!
Helen says
Hello Mira! So happy to hear you enjoyed it so much. It’s pretty unbelievably yummy, isn’t it? 😉